There's something magical about dates and tahini in a sticky sweet union!
12 Fresh Medjool Dates, Pitted
1/2 Cup Tahini
1/2 Cup Almond Butter
2 Tablespoons Coconut Oil
1/8 Cup Chia Seeds
1/2 Cup Roasted Unsalted Pistachios, Chopped Roughly
1 Cup Shelled Hemp Seeds
Pinch fine raw Sea Salt
1/4 Cup Chocolate (nibs or smallish chunks)
1 Teaspoon Coconut Oil
In a medium mixing bowl, mash the dates with a fork (tip: if your dates are a bit dry soak them in hot water for 15 minutes, then drain and pat dry before mashing).
Pop into a food processor with a mixing attachment – no chopping required, just mixing – or you can mix it by hand
Add the tahini, almond butter and coconut oil and mix well into the dates
Add the chia seeds, pistachios, shelled hemp seeds and sea salt and mix to combine until everything comes together into a pliable dough.
Press the dough into an oiled wax paper lined loaf pan (or, if you want thinner bars, a small cookie sheet).
Freeze for 30 minutes to firm up the bars.
After 30 minutes, melt the chocolate and coconut oil together in a double boiler set on low
Remove the bars from the freezer and pour the chocolate over top, spreading it evenly.
Pop the bars back into the freezer to firm up the chocolate (15 minutes minimum).
To serve, cut the bars into 2 inch squares (or as you like).
Eat immediately or store in the freezer in a sealed container until you're ready to eat (let thaw 5 minutes or so before eating).