Mini Date Chocolate Bar Bites

Mini Date Chocolate Bar Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Date Chocolate Bars is no bake, gluten free sweet treat using Medjool dates, tahini, toasted chopped pecans and drizzled with melted dark chocolate.


Units Scale

40 Medjool dates, pitted

1/4 cup organic tahini

1/2 cup toasted pecans, chopped

1/2 cup mini dark chocolate chips, melted


  1. Line an 8″ x 8″ square baking dish with parchment paper, extend two ends of parchment over the edge for easy release of bars. Set aside.
  2. In bowl of food processor fitted with steel blade, add pitted dates. Process until dates form a ball inside the bowl. With lightly wet hands, press dates into parchment lined baking pan. Press evenly and into corners of baking pan.
  3. Pour 1/4 cup tahini over the dates in baking pan.
  4. Add chopped pecans over the tahini and lightly press into date mixture.
  5. Place baking dish in freezer and freeze 2 hours or overnight.
  6. Remove bars from freezer and baking dish lifting parchment. Release parchment from dates and with large chef knife cut bars into 1″ x 1″ mini squares or as desired.
  7. In a microwave safe bowl, melt chocolate chips at 30 second intervals until chocolate is fully melted. Place chocolate in a disposable piping bag and drizzle over cut bars as a garnish.
  8. Store mini date bars in refrigerator or best results.


  • Slit dates to make sure all the pits are removed from the dates before processing in food processor.
  • Freezing the date bars is a must for easy cutting. The date bars are soft and if not frozen will be a mess cutting.
  • Can substitute tahini with almond or other nut butter, just thin a bit in microwave to make a drizzle for easy spreading.
  • Great for gift giving, picnics, lunch boxes, after school snacks, dessert trays or simple snack.