Tahini Date Sticks

25 Sticks
20 min

This fun, fresh and simple recipe is the perfect sweet treat when you're looking for a healthier option. Gluten free and based on raw tahini, this dessert bar is a great solution to last minute guests as it takes almost no time to whip up! My favorite is the classic salty chocolate, peanut butter flavoring however, feel free to get creative (and a little healthier too) by substituting with nuts and raisins. You can keep the bars for up to four days in an airtight container (not that they will last that long!). If you can't find date syrup, substitute with honey. Happy baking!

Recipe details
  • 25  Sticks
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients

  • 1 cup raw tahini
  • 8 tbsp pure date syrup
  • 2 medium eggs
  • 1 tsp vanilla bean paste (can be substituted with vanilla extract)
  • 1/2 tsp baking soda
  • 1/2 cup peanut chips (such as Reese's chips)
  • 3 tbsp chocolate hazelnut spread
  • 2 tsp coarse salt
Instructions

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line two loaf tins with parchment paper.
In a medium bowl, use a large spoon to mix together tahini, date syrup, eggs, vanilla bean paste and baking soda until fully combined.
Gently fold in the peanut chips.
spread the batter across the two pans, they should be pretty flat, but will rise slightly in the oven.
Place dollops of the chocolate hazelnut spread across the two tins and use a small knife to swirl it around, being careful to not mix it into the batter entirely, but rather leaving a nice swirl.
Sprinkle the coarse salt on top.
Place the tins in the oven and set a timer for 10 minutes. Take the dessert out when it has browned at the sides.
Let it cool completely before cutting into long, thin sticks.
Kiki Cooks
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