Chocolate Tahini Date Bark
Chocolate Tahini Date Bark is the no-bake dessert that has been living in my freezer all year and shows no signs of leaving. Pressed Medjool dates topped with a mixed nut and goji berry layer. Then covered in melted dark chocolate, drizzled with honey tahini, frozen until set, and finished with Maldon salt
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Servings: 16 pieces
Calories: 171kcal
Ingredients
- 10 oz pitted Medjool dates
- 1.5 cups mixed nuts and seeds almonds, pumpkin seeds, walnuts, pistachios, and cranberries
- ½ cup goji berries
- 1.5 cups dark chocolate chips Lily's no sugar added recommended
- 1 tablespoon coconut oil
- ¼ cup tahini
- 1 tablespoon honey
- Maldon salt for finishing
Instructions
Press the dates
- Line a small rimmed baking sheet or 9x13 inch pan with parchment paper. Split each pitted date open lengthwise and place them down across the parchment in a single even layer, covering as much of the surface as possible. Place a second sheet of parchment paper on top of the dates. Using the flat bottom of a glass or measuring cup, press down firmly and evenly across the entire date layer until flat and cohesive with no visible gaps. Remove the top parchment and set aside.10 oz pitted Medjool dates
Add the toppings
- Scatter the mixed nuts, seeds, and cranberry mixture evenly across the entire pressed date layer. Scatter the goji berries over the top. Press everything down very gently with your hands so the toppings adhere slightly to the sticky date surface.1.5 cups mixed nuts and seeds, ½ cup goji berries
Melt the chocolate
- Combine the dark chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second intervals stirring well between each one until the chocolate is completely smooth and glossy. This usually takes 2 to 3 intervals. Do not overheat. Let the melted chocolate sit for 2 minutes before pouring so it thickens slightly and does not run through the nut layer.1.5 cups dark chocolate chips, 1 tbsp coconut oil
Top with chocolate and tahini
- Pour the melted chocolate evenly over the nut and goji berry layer using a spatula to spread it all the way to the edges. In a small bowl mix the tahini and honey together until completely smooth and pourable. Drizzle generously over the chocolate layer in long sweeping lines.¼ cup tahini, 1 tbsp honey
Freeze and chop
- Transfer the pan carefully to the freezer. Freeze for a full 3 hours until the bark is completely solid all the way through. Do not rush this step. A partially frozen bark will not cut cleanly.
- Remove from the freezer and lift the bark out of the pan using the parchment overhang. Place on a cutting board and use a sharp knife to chop into 16 roughly equal pieces. Scatter Maldon salt generously over each piece right before serving.Maldon salt for finishing
Video
Notes
Nutrition facts are only estimates.
Storage
Store in an airtight container or zip-lock bag in the freezer for up to 2 months. Separate layers with parchment paper so the pieces do not stick together. Add the Maldon salt right before serving rather than before storing, as the salt will dissolve into the chocolate during freezing. Do not store at room temperature as the chocolate will soften and the bark will lose its structure. Not recommended for refrigerator storage as the dates can become sticky and the chocolate will not stay firm enough to hold its shape when sliced.
Nutrition
Calories: 171kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 66mg | Potassium: 329mg | Fiber: 3g | Sugar: 21g | Vitamin A: 33IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1mg
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