- If your oven doesn't have a fan, use the conventional temperature for a regular oven. Typically, these ovens have a heat source from the top and bottom. A fan oven uses a fan to spread heat evenly, so it cooks faster and at a lower temperature. Most ovens can switch between both modes, so you can choose whichever you prefer.
- And remove the pits yourself. While it may seem like an extra step, whole dates are much juicier and more flavourful than pre-pitted ones — exactly what we want for these bites!
- Easily found at most grocery stores and sold in jars. Avoid the liquid version, as it can make the filling too runny.
- Let the slice chill for at least a few hours or overnight before cutting. This helps the coconut oil firm up and gives you clean, precise slices.
- This recipe is gluten-free, dairy-free, refined sugar-free, and can be made vegan.
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- Preheat the oven to 175°C conventional or 155°C if using fan-forced (see tips above if you're unsure). Line a square 20cm x 20cm baking tin with baking paper that overhangs the sides, so you can lift the slice out later, and set aside.
- Place all ingredients in a food processor and blitz till you have a sandy mixture. If you don't have a food processor, finely chop the dates, mix with remaining base ingredients and press into the tin. Using a palette knife/offset spatula to do this step helps make a flat, even biscuit layer. The back of a spoon works great too.
- Bake the biscuit base for 15 minutes or until light golden-brown on the edges. Remove from the oven and allow to cool for 5 minutes.
- Place all ingredients into a microwave-safe bowl/jug and heat for 30 seconds. Mix until smooth and taste to see whether you need more salt or not.
- In a microwave-safe bowl, melt the dark chocolate and coconut oil for 30 second increments until fully melted (a total of 1 minute should do it!).
- Pour the salted maple tahini filling over the slightly cooled biscuit base. Spoon the melted chocolate on top and, using the back of a spoon, create dramatic swirls on top. This will give the tahini bars a wonderful swirl pattern in the layers when you slice it.
- Place in the fridge and allow to chill for at least 4 hours or, even better, overnight.
- Using a hot, sharp knife, cut 30 bite sized pieces of the slice and store in an airtight container in the fridge. Enjoy! These bites will keep in the fridge for up to 2 weeks, or in the freezer for 3 months (if they last that long!).