Roasted Pecan Tahini Date Bars
Layered fridge-set bars: a pressed medjool date base, hot roasted pecans anchored into the fruit, a coat of runny tahini, orange-blossom butter and a marbled dark chocolate top finished with flaky salt. One hour in the fridge, then sliced into squares.
- Course
- Dessert
- Cuisine
- American
- Skill
- Easy
- Total time
- 5 Minute(s)
Ingredients
- 14 organic medjool dates, pitted
- ½ cup organic runny tahini
- ¼ cup organic A2 butter
- 1 tablespoon organic orange blossom water
- ¾ cup organic pecans
- 125 g organic 85% dark chocolate, melted
- A good pinch of flaky sea salt
Method
- Preheat your oven to 180°C.
- Spread your pecans onto a lined tray + roast for 10 minutes, tossing halfway through.
- Lay your dates into a lined baking tin.
- Press them down firmly to create an even, compact base.
- Scatter the pecans over the dates, pressing them lightly so they anchor into the fruit.
- Pour over + evenly spread out the tahini across the pecans.
- Gently melt your butter + whisk in the orange blossom water.
- Pour this fragrant mixture slowly over the tahini layer.
- Pour chocolate over the top + give it a gentle marble swirl.
- Finish with a generous pinch of flaky sea salt.
- Place in the fridge for 1 hour to set, then slice into squares to reveal those beautiful, decadent layers.
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