I came across these No-Bake Date Bars with Pecans and Tahini on Instagram a while back and if you’re looking for something sweet without being overloaded with refined sugar, this recipe is a keeper. Layers of sticky Medjool dates, toasted pecans, tahini, and dark chocolate come together in one pan with no time in the oven required, just a short stint in the fridge.
Sweet, savoury, crunchy and decadently rich. What’s not to love?
The concept is perfectly simple. Press the pitted Medjool dates firmly into the bottom of a lined baking tin to form an even base, adding a few more dates if you need to fill any gaps. I used the bottom of a tahini jar to do the pressing down, you need a bit of force to make an even layer. Then toast the pecans for a few minutes — taking care that they don’t burn — and scatter them over the dates, pressing lightly into the date layer.
The original recipe had the tahini and butter as the next layers, but I’ve changed that for my version. I suggest melting the butter and chocolate together and pouring it over the dates and nuts. Then drizzle the tahini on top of the chocolate and gently swirl to create a marble effect. Pop the tin in the fridge for 30 minutes, then sprinkle with sea salt and return it to the fridge for another 30 minutes or so before slicing into small squares (it’s rich, trust me).
These bars keep well in the fridge for up to a week, or pop them in the freezer for up to a month, they are perfect icy cold when it is hot outside. Make a batch on the weekend and you’ve got a sweet fix sorted for the week ahead.
I hope you enjoy this recipe for No-Bake Date Bars with Pecans and Tahini. If you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
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No-Bake Date Bars with Pecan and Tahini
Ingredients
- 14 - 20 medjool dates pitted
- 100 g pecans
- 125 g 70% or 85% dark chocolate
- 60 g butter at room temperature
- 125 ml runny tahini
- flaky sea salt
Instructions
- Line a 20cm x 20cm baking tin and lay the dates on top
- Press them down firmly (use the bottom of a jar or something heavy) to create an even, compact base
- Toast the pecans in a pan over a medium heat for a few minutes, taking care that they do not burn
- Scatter the pecans over the dates, pressing them into the dates
- Melt the chocolate and butter over a double boiler or in the microwave, then pour over the date and nut layer
- Drizzle the tahini on top of the chocolate and gently swirl to create a marble effect
- Place in the fridge for 30 minutes, sprinkle with some sea salt and place back in the fridge for another 30 minutes to set
- Slice into small squares
I have two more delicious no-bake date recipes you might enjoy :
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