Tahini date chews

Tahini date chews

By
From
Feasting
Makes
12
Photographer
Elisa Watson

This recipe was given to me by Seed + Mill, a sesame concept store based in New York’s Chelsea Market. Started by three women from three corners of the globe – including one Sydneysider – it’s the first of its kind in the USA and I love what they do. These are gluten-free and vegan: a great healthy afternoon pick-me-up.

Ingredients

Quantity Ingredient
10 mejdool dates, pitted
2 tablespoons maple syrup
2 tabelspoons tahini
1 tablespoon coconut oil
2 teaspoons natural vanilla extract
175g dairy-free dark chocolate couverture buds or small buttons
pink himalayan salt, to sprinkle

Method

  1. Combine the dates, maple syrup, tahini, coconut oil and vanilla extract in a food processor, and pulse to form a smooth paste.
  2. Tip the mixture out onto a sheet of plastic wrap, roll up tightly and refrigerate for 30–40 minutes, until firm.
  3. Once hard, slice the date mixture into small bitesized pieces.
  4. Melt the chocolate in a double boiler and dip the date pieces into the chocolate one by one. Transfer the chews to a baking tray lined with baking paper. Before the chocolate sets, sprinkle each chew with a little pink salt.
  5. Allow the chocolate to cool and harden before eating.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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