Salted Chocolate And Tahini Date Bites

These chewy date and walnut bites are rolled in sesame seeds and filled with rich dark chocolate and a swirl of creamy tahini. A sprinkle of flaky sea salt brings everything together for a simple, no-bake treat that’s well worth keeping in the fridge.

Makes: 20-24 bites

Preparation time: 25 minutes

Chill time: 20 minutes

Ingredients

• 250g soft pitted dates
• 100g walnut halves or pieces
• 50-60g hulled sesame seeds
• 120g vegan dark chocolate, chopped and melted
• 1 tablespoon smooth tahini, stirred well
• A pinch of sea salt flakes, to finish

Method

1. Place the dates and walnuts in a food processor and blend until finely chopped and sticky, scraping down the sides as needed. The mixture is ready when it holds together firmly when pressed between your fingers.
2. Tip the mixture onto a clean worktop and press it together into a compact log. Divide into four equal portions, then roll each one into a narrow log, roughly 18-20cm long. Slightly damp hands will help if things get sticky.
3. Scatter the sesame seeds over a board or shallow tray. Roll each log through the seeds, pressing gently to help them stick all the way around.
4. Using the handle of a wooden spoon or another smooth, rounded utensil, gently press a channel along the top of each log. Make it deep enough to hold the chocolate, without pressing all the way through the base.
5. Place the chopped chocolate in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until smooth. Alternatively, melt it in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn’t touch the water.
6. Allow the chocolate to cool slightly, then spoon it into a piping bag or food-safe bag and snip off a small corner. Pipe it along each channel, then drizzle the tahini over the top. Use a cocktail stick to gently swirl the tahini through the chocolate and finish with a light sprinkle of sea salt flakes.
7. Carefully transfer the logs to a tray lined with baking parchment. Refrigerate for around 20 minutes, or until the chocolate is just set and the logs feel firm.
8. Using a sharp knife, cut each log into five or six bite-sized pieces. If the chocolate feels very hard, let the logs sit at room temperature for a few minutes before slicing to help prevent cracking.

Extra Recipe Notes

• Check the texture before shaping: Dates can vary in softness, so squeeze a little mixture between your fingers first. If it crumbles, blend in another soft pitted date or two; if it’s too soft to shape, chill for 10 minutes.
• Toast for extra flavour: For a nuttier sesame coating, lightly toast the seeds in a dry frying pan over a medium-low heat, stirring frequently until pale golden. Let them cool completely before rolling the logs.