Date Bars With Chocolate & Tahini Recipe

Date Bars With Chocolate & Tahini Recipe: I would only advise preparing the beef mixture in advance and putting it in the fridge until you’re ready to bake or serve these Sloppy Joe Sliders if you must prepare them in advance. This keeps the slider buns from becoming drenched and crumbling. The beef mixture keeps for three to four days in the refrigerator.

Date Bars With Chocolate & Tahini Recipe

Ingredients

Instructions

• Get the dish ready: Make sure you provide a significant amount of overhang on the sides when lining an 8×8 baking dish with parchment paper.

• Make the dates into a paste: Place the pitted dates in the large food processor bowl with the S blade attached. Process for one to two minutes on high, or until the dates become a thick paste.

• Put Together: Fill the baking dish with the date paste. Spread the paste evenly over the dish’s bottom using your damp fingertips. Using the back of a spoon, evenly spread the tahini over the date layer.

• Evenly distribute the chopped walnuts over the top.

• Freeze: Freeze for two hours or overnight, or until the layers have solidified.

• Once the layers are completely solid, melt the chocolate by heating a double boiler. A few inches of water should simmer in a medium saucepan over medium-high heat. Put the chocolate chips in a basin that can withstand heat. Put the bowl of chocolate chips on top of the simmering water. The water should not come into contact with the bowl’s bottom. Stir the chocolate constantly as it melts, scraping down the sides of the basin as needed, until the chocolate is completely melted. After taking the bowl off the stove, place it aside.

• Cover the date bars with chocolate by placing them on a parchment paper-lined baking sheet. Pour the chocolate over the whole thing. If the chocolate does not completely encase each bar, that’s acceptable.

• Once more, place the tray containing the chocolate-covered date bars in the freezer for half an hour, or until the chocolate solidifies. Any leftover bars can be kept in the refrigerator for up to a week in a container that is tightly closed. Have fun!

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Notes

• You can store these date bars in your freezer. Assemble in a container, tightly seal, and freeze for up to two months. Thaw a few bars at a time overnight in your fridge.

• Opt for a super smooth tahini for better texture. The smoothest, creamiest tahini I’ve found in the states is Soom, but any smooth variety you find will work well.

Nutrition

• Calories: 151.3kcal Carbohydrates: 24.3g Protein: 2.1g Fat: 6.3g Saturated Fat: 2.6g Polyunsaturated Fat: 2.3g Monounsaturated

• Fat: 1g Cholesterol: 0.1mg Sodium: 9.5mg Potassium: 252.5mg Fiber: 2.3g Sugar: 19.4g Vitamin A: 41.2IU Vitamin C: 0.2mg Calcium: 46.7mgIron: 0.6mg

FAQs AND QUESTIONs

How to Make Date Bars

• Prepare the dish: Line an 8×8 baking dish with parchment paper with plenty of overhang on the sides. (The overhang will come in handy once your date bars are frozen.)

• Turn the dates into paste: Add about 40 pitted dates to the bowl of a large food processor fitted with the S blade. Process on high until the dates turn into a thick paste, about 1 to 2 minutes.

• Assemble: Transfer the date paste to the prepared baking dish. Using wet hands, spread the paste evenly across the bottom of the dish. Once the paste is pressed into an even layer, spread ½ cup of tahini evenly on top of the date layer using the back of a spoon. Next, coarsely chop 1 cup of walnuts and sprinkle on top.

• Freeze: Freeze until the layers have hardened, for about 2 hours (or overnight).

• Melt the chocolate: When the layers have fully hardened, make a double boiler. To do this, add a few inches of water to a medium saucepan and set it over medium-high heat. Once the water begins to simmer, place 1 ½ cups of dark chocolate chips in a heat-safe bowl and set the bowl on top of the saucepan with simmering water. Don’t let the bottom of the bowl touch the water. Stir continuously, scraping the sides of the bowl, until the chocolate is fully melted. Set the chocolate aside off the heat.

• Cut the date bars. Once hardened, remove the date and tahini layer from the freezer. Holding the parchment overhang on opposite sides, pull it out of the pan and set on a large cutting board. Peel off the parchment. Using a good knife or a bench scraper, slice into 36 bars.

• Coat the date bars in chocolate. Arrange the bars on a baking sheet lined with parchment paper. When ready, drizzle the chocolate over the top. And don’t worry! It’s okay if the chocolate does not fully cover each bar.

• Freeze again. Stick the tray of chocolate-covered date bars in the freezer for 30 minutes, or until the chocolate hardens. Store any uneaten bars in a tightly closed container in your fridge for up to 1 week.  Enjoy!