Date, Pecan and Tahini Bites
12-14 medjool dates, pitted
1/2 cup organic runny tahini
1 cup pecans or your fav nuts
7 oz bag of HU dark chocolate chips (no processed white sugar, made with coconut sugar)
1 teaspoon coconut oil
1/2 teaspoon almond extract (optional)
2 tablespoons toasted sesame seeds
Preheat your oven to 350 degrees.
Spread your pecans onto a lined oven tray and roast for 10 minutes, stand by as they can burn quickly.
If the dates you are using are firm soak in hot water for 10 min.
Date Base: Lay your dates into a parchment lined baking pan. Press them down firmly to create an even, compact base.
Distribute the pecans over the dates, pressing them lightly into the dates.
Tahini Layer: Pour over date and nuts evenly
Melt chocolate chips with coconut oil in microwave for 60 to 90 seconds stir well until smooth. Add almond extract and stir. Scatter sesame seeds on top.
Poor over tehini. With spatula create a swirl patter.
Place in freezer for 3 hours or refrigerate overnight.
Slice into squares.
