Why is tahini the most underrated food item ever?!
I am on a serious tahini kick right now when it come to baking and cooking all the things. I love how it adds a subtle seed-y flavor to recipes and isn’t overpowering like most nut butters. Tahini is also a great alternative for anyone with nut allergies but is looking for a creamy spreadable butter to use in the kitchen. We usually associate tahini with making hummus but there is so much more you can do!
Like make these Dark Chocolate Tahini Freezer Bars.
They’re the ultimate dessert that satisfies your sweet tooth craving and you don’t need to turn your oven on to whip them up! They’re sweetened with dates and my absolute favorite honey from Wedderspoon. Ever since I started having Manuka Honey, I feel like a honey snob. It is my go-to always when it comes to sweetened up all the things. Plus Wedderspoon just launched a new squeezable bottle that makes drizzling pretty much the easiest thing ever. I drizzled it on top of French Toast a few weeks ago and it was absolutely amazing.
We have made a variety of sweet treats using Wedderspoon’s Manuka Honey over the past few months on the blog. Remember those Dark Chocolate Peanut Butter Truffle Bars, No-Bake Nut Butter & Jelly Thumbprint Cookies and Homemade Paleo Dark Chocolate Twix Bars? Ya ALL using this amazing Manuka Honey! Do you guys ever use honey for savory things? Like salad dressing or roasting veggies?! Was thinking of doing some savory recipes using Manuka Honey but would love to hear your thoughts.
Now let’s get back to these Dark Chocolate Tahini Freezer Bars. They are nut-free, grain-free, gluten-free and are made with just a few simple ingredients. These remind me of my Dark Chocolate Cookie Dough Crack Bars but a little less sweet and still rich and tasty as ever.Print
Dark Chocolate Tahini Freezer Bars
- Yield: 8-10 bars 1x
- Add the pitted dates to a small bowl and cover with boiling hot water and set aside
- While the dates soften, line an 8×8 baking dish
- Add the creamy tahini, honey, coconut flour and coconut oil to a food processor
- Strain the dates then add to food processor and blend until the dough forms into a big ball (or until completely combined)
- Add the dough to the baking dish and press down firmly to set
- Melt the dark chocolate then pour on top of the tahini bars and add to freezer to set for about an hour
- Slice the bars then enjoy!
- *Will stay good for a week in the fridge or freezer for a couple months
Thank you Wedderspoon for sponsoring this post! It means so much to me to work with brands I love and believe in on the blog!