Use any nut butters you please, but I particularly like almond and sesame butters together. There's something magical about dates and tahini in a sticky sweet union!
- 12 fresh medjool dates, pitted
- ½ cup tahini
- ½ cup almond butter
- 2 tbsp coconut oil
- ⅛ cup chia seeds
- ½ cup roasted unsalted pistachios, chopped roughly
- 1 cup hemp seeds (see Note)
- pinch of fine pink sea salt
- ¼ cup chocolate
- 1 tsp coconut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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).
Add the tahini, almond butter and coconut oil and mash into the dates to mix well. Add the chia seeds, pistachios hemp hearts and sea salt and mix with a spatula to combine until everything comes together into a pliable dough.
Press the dough into a parchment lined loaf pan (or, if you want thinner bars, a small cookie sheet). Freeze for 30 minutes to firm up the bars.
While the bars are in the freezer, melt the chocolate and coconut oil together in a double boiler set on low heat (or, like me, in a small metal mixing bowl set in a large stock pot filled with 2 inches of water i.e. enough to create a warm water bath).
Once the chocolate is melted, set aside until the bars are semi-solid.
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 squares (or as you like). Eat immediately or store in the freezer in a sealed glass container until you're ready to eat (let thaw 5 minutes or so before eating).
• Hemp seeds (also called hemp hearts) are available from health food stores.
Recipe and image from Will Frolic For Food by Renee Byrd.