Tahini Salted Choc Date Chews Recipe | Yummly
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Tahini Salted Choc Date Chews

SEED AND MILL(1)
Kristan Cohen: "OMG - Each little bite is magical!!!! I had prob…" Read More
7Ingredients
35Minutes
130Calories
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Ingredients

US|METRIC
12 SERVINGS
  • 10 medjool dates
  • 2 tablespoons maple syrup
  • 2 tablespoons Tahini (Organic)
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • 1 cup chips (dark choc)
  • sea salt (Pink, for sprinkling)
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    NutritionView More

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    130Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories130Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium150mg6%
    Potassium310mg9%
    Protein2g4%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber1g4%
    Sugars6g12%
    Vitamin A0%
    Vitamin C6%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(1)

    Kristan Cohen 10 months ago
    OMG - Each little bite is magical!!!! I had problems with this linking to the correct page, but it did take me to SeedMill.com where I looked up the Tahini Salted Choc Date Chews. Followed the incrediblu easy recipe and it was fast and easy, however, not much info was given for the recipe so I decided to write my own tips after making these tasty little wonders. Tips: - Make sure you get ALL of the Date seeds out before you blend them up. ;-) - To melt the dark chocolate chips ( Enjoy Life, gluten free dark Morsels this time worked great, next time I will try ChocZero Dark chocolate chips that are sweetened with Monk Fruit), I used a glass bowl that sat slightly into my saucepan, sitting about an inch above the water. - While the wate, pot and chips heated, I continuously stirred the chips until they were all melted. - I moved the pot and bowl together to a cutting board to help keep the chocolate warm while I dipped the date mixture bits. - I dropped each piece one by one into the chocolate (when I tried putting a few in at a time they became soft and hard to deal with) and using small tongs I flipped them and pulled them out to place onto some parchment paper. * I wish I had prepared a tray or container ahead of time, maybe with parchment or wax paper to place the dipped pieces on, and be able to transfer and store the pieces easily into the refrigerator where the chocolate continued to harden. - Once they hit the fridge for a few minutes they are ready to be consumed or saved for later SOOOO flippin' good!

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