Mini Date Chocolate Bar Bites
Mini Date Chocolate Bars is no bake, gluten free sweet treat using Medjool dates, tahini, toasted chopped pecans and drizzled with melted dark chocolate.
- Prep Time: 20 minutes
- Cook Time: none
- Total Time: 2 hours + 20 minutes
- Yield: 36- 1" x 1" mini bars 1x
- Category: Dessert-Snack
- Method: No Bake
- Cuisine: Mediterranean
Ingredients
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
Instructions
- 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.
- 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.
- Pour 1/4 cup tahini over the dates in baking pan.
- Add chopped pecans over the tahini and lightly press into date mixture.
- Place baking dish in freezer and freeze 2 hours or overnight.
- 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.
- 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.
- Store mini date bars in refrigerator or best results.
Notes
- 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.
Find it online: https://lizbushong.com/mini-date-chocolate-bar-bites/