Dark Chocolate Tahini Bark

Dark Chocolate Tahini Bark Recipe

I always crave dark chocolate after a meal, and these are the perfect bite of something sweet. It’s gluten-free, dairy-free, and if you have a sesame allergy, you can use any nut butter of your choice in place of the tahini (and then omit the sesame seeds on top). Think of it as the low-maintenance sister of the cookie dough bars—you can top it with anything your heart desires.

Ingredients for Dark Chocolate Tahini Bark

• 12 oz. medjool dates, pitted

• ¼ cup tahini

• Pinch of salt

• 1 teaspoon vanilla paste

• 1 cup roasted cashews, chopped

• ½ cup chocolate chips

How to Make Dark Chocolate Tahini Bark

1. Add the dates, tahini, salt, and vanilla to the bowl of a food processor and pulse until a dough forms.

2. Turn out the dough onto parchment paper and roll into a 12” disc.

3. Spread the melted chocolate over the date mixture with an offset spatula and sprinkle the cashews over it.

4. Sprinkle with sesame seeds and place in the freezer to harden.

5. Add a pinch of flaky sea salt and cut into small pieces. Store in an airtight container in the fridge.

What You’ll Need

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• Food Processor

• Parchment Paper
• Rolling Pin

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