Ingredients
- 18-20 medjool dates
- ⅓ cup raw almonds or cashews, chopped
- ¼ cup walnuts, chopped
- 3-4 tablespoon of tahini or your favorite nut butter
- ½ cup dark chocolate chips
- 1-2 teaspoon coconut oil
- Sprinkle of cinnamon or other warming spices such as cardamom or ginger powder
- Sea salt, to top (to taste)
Equipment Needed
- Metal mixing bowl
- Cutting board & knife
- Sheet pan
- Parchment paper
- Double boiler (optional)
Directions
- Line a sheet pan with parchment paper.
- Remove pits from dates and press each date down onto the sheet pan into a single layer. Dates can be touching or a few inches apart. You can flatten them with wet fingers or the bottom of a glass cup.
- Drizzle with tahini and top with chopped nuts. Add sprinkle of cinnamon.
- In a small bowl, slowly melt the chocolate chips and coconut oil, stirring continuously until smooth. See tips for melting chocolate on page 11.
- Pour chocolate over the nut layer.
- Cool for 1 hour in the fridge or freezer. Top with sea salt.
- Cut or break apart and serve.
- Keeps refrigerated for up to 2 weeks or freeze for 3 months.
Note: You can substitute any ingredient in this recipe for your own variation. Fun swaps or additions include pomegranate seeds, pumpkin seeds, raisins, and rice crispies.
This recipe was submitted by Danielle Rovillo as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge.
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