Roasted Pecan Tahini Date Bars
Roasted Pecan Tahini Date Bars
Ingredients
- 14 organic medjool dates, pitted
- 1/2 cup organic runny tahini
- 1/4 cup organic A2 butter
- 1 tablespoon organic orange blossom water
- 3/4 cup organic pecans
- 125 g organic 85% dark chocolate, melted
- 1 pinch flaky sea salt, a good
Instructions
- 1
Preheat your oven to 180°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
Spread the pecans onto the lined baking tray. Roast for 10 minutes, tossing halfway through to ensure even toasting. Keep a close watch as pecans can burn quickly.
⏱️ 10 min•🌡️ 180
- 3
While the pecans are roasting, line a baking tin (approximately 8x8 inches or similar) with parchment paper, leaving an overhang on the sides to easily lift the bars later. Lay the pitted dates into the lined baking tin and press them down firmly with your fingers or the back of a spoon to create an even, compact base.
⏱️ 5 min
- 4
Once the pecans are roasted, scatter them evenly over the date base. Press them lightly into the dates so they anchor into the fruit.
⏱️ 2 min
- 5
Pour the runny tahini over the pecan layer and spread it out evenly with an offset spatula or the back of a spoon.
⏱️ 2 min
- 6
Gently melt the A2 butter in a small saucepan or microwave-safe bowl. Once melted, whisk in the orange blossom water until well combined. Slowly pour this fragrant mixture over the tahini layer, distributing it as evenly as possible.
⏱️ 3 min
- 7
Pour the melted dark chocolate over the top of the butter and orange blossom water layer. Use a skewer or a knife to gently create a marble swirl effect. Finish with a generous pinch of flaky sea salt scattered over the chocolate.
⏱️ 3 min
- 8
Place the baking tin in the refrigerator for 1 hour to allow the bars to set completely.
⏱️ 60 min
- 9
Once set, use the parchment paper overhang to lift the bars out of the tin. Place them on a cutting board and slice into desired squares or bars to reveal the beautiful, decadent layers.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Pecan Tahini Date Bars
- 14 organic medjool dates, pitted
- 1/2 cup organic runny tahini
- 1/4 cup organic A2 butter
- 1 tablespoon organic orange blossom water
- 3/4 cup organic pecans
- 125 g organic 85% dark chocolate, melted
- 1 pinch flaky sea salt, a good
Instructions
- 1
Preheat your oven to 180°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
Spread the pecans onto the lined baking tray. Roast for 10 minutes, tossing halfway through to ensure even toasting. Keep a close watch as pecans can burn quickly.
⏱️ 10 min•🌡️ 180 - 3
While the pecans are roasting, line a baking tin (approximately 8x8 inches or similar) with parchment paper, leaving an overhang on the sides to easily lift the bars later. Lay the pitted dates into the lined baking tin and press them down firmly with your fingers or the back of a spoon to create an even, compact base.
⏱️ 5 min - 4
Once the pecans are roasted, scatter them evenly over the date base. Press them lightly into the dates so they anchor into the fruit.
⏱️ 2 min - 5
Pour the runny tahini over the pecan layer and spread it out evenly with an offset spatula or the back of a spoon.
⏱️ 2 min - 6
Gently melt the A2 butter in a small saucepan or microwave-safe bowl. Once melted, whisk in the orange blossom water until well combined. Slowly pour this fragrant mixture over the tahini layer, distributing it as evenly as possible.
⏱️ 3 min - 7
Pour the melted dark chocolate over the top of the butter and orange blossom water layer. Use a skewer or a knife to gently create a marble swirl effect. Finish with a generous pinch of flaky sea salt scattered over the chocolate.
⏱️ 3 min - 8
Place the baking tin in the refrigerator for 1 hour to allow the bars to set completely.
⏱️ 60 min - 9
Once set, use the parchment paper overhang to lift the bars out of the tin. Place them on a cutting board and slice into desired squares or bars to reveal the beautiful, decadent layers.
⏱️ 5 min