no bake tahini date bites

These scrumptious no bake tahini bites are healthy, so easy and need only 4 ingredients!

let’s start out the year right!

Like I’m sure most of you, I find myself succumbing – at some point – to the temptations that seem to be everywhere during the holiday season.

And why, not? It’s such a fun and festive time of year, and it’s tough to resist all the goodies that are basically begging you to just “take a piece” at every turn.

And – like I’m sure most of you – I promise to resume better habits once January rolls around. So here we are!

this is what works for me!

Anyone who knows me will attest to the fact that I am not a big fan of fruits and vegetables. Or yogurt. Or smoothies. So, basically, anything that would fall under the category of “here are your healthy snack options”.

As a result, I am more inclined to make my own treats that I truly love, but that also don’t feel like a sacrifice or compromise. Snacks that feel special and indulgent, with none of the guilt.

Enter these no bake tahini date bites!

dates are SUCH a secret weapon!

Gosh do I love dates. Like, LOVE-LOVE. And, as luck would have it, they are one of the more versatile ingredients that you can have on-hand. High in nutrients and naturally sweet, you’ll find them in many of my vegan and gluten free recipes. And they go perfectly with my other love, tahini.

tahini date truffles

Of course they are absolutely perfect eaten straight from the bag, but I think you will love them in this easy, no-bake treat!

what ingredients do you need?

As I mentioned up top, you only need 4 ingredients for this recipe:

• Medjool dates
• my Spicy Baking Blend
• tahini
• coconut oil

how do you make no bake tahini date bites?

You’ll start by pitting the dates (if needed) and soaking them in boiled water. Drain and add to a food processor along with the Spicy Baking Blend. Process till well broken down.

Whisk the tahini and melted coconut oil in a small bowl.

Line a mini muffin tin with 10 liners and spoon some of the tahini mixture into each liner. Freeze till firm then top with the processed dates. I like to use slightly damp fingers to spread the dates in an even layer. 

Top with the rest of the tahini mixture, sprinkle with flaky sea salt if you like, and freeze till ready to serve.

It’s that simple!

feel free to switch things up!

While I’m obviously partial to my Spicy Baking Blend, you can use an equal amount of any spice you like – cardamom and cinnamon are great choices. And any nut or seed butter can be used in place of the tahini (you may need to warm it up a bit so that you can easily whisk in the coconut oil). Top with chopped nuts if you like, or a drizzle of melted chocolate – no judgement here!

Elizabeth is joining me as she does each month!

This recipe is part of the “Sweet Treats for your Sweet Tooth” series that I do with my talented friend Elizabeth; check out here delicious take on the viral date bark!

Let me know if you try this recipe!

No-Bake Tahini Date Bites

sherisilver

An easy, 4-ingredient, healthy and delicious treat!

5 from 2 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Snack

Servings 10

Calories 122 kcal

Equipment

• mini food processor
• mini muffin tin
• mini muffin liners

Ingredients

  

1x2x3x

• 8 ounces pitted Medjool dates soaked in boiling water to cover for 15 minutes, then drained soaked in boiling water to cover for 15 minutes, then drained
• 1/2 teaspoon Spicy Baking Blend (see Notes)
• 1/4 cup + 2 tablespoons tahini (see Notes)
• 2 tablespoons melted refined coconut oil
• pinch flaky sea salt, optional

Instructions

 

• Place the drained dates and Spicy Baking Blend in a food processor and pulse till smooth.
• Whisk the tahini and melted coconut oil in a small dish.
• Spoon about 1/2 tablespoon of the tahini blend into your muffin liners. Tap to level and freeze for 15 minutes.
• Spoon 1 teaspoon of the dates on top of the tahini. Use slightly damp fingers to spread the mixture into an even layer. Top with the remaining tahini, sprinkle with flaky sea salt (if using) and freeze.
• Keep stored, covered, in the freezer till ready to eat.

Notes

1. 1/2 teaspoon ground cardamom or cinnamon, plus a pinch of kosher salt, can be substituted for the Spicy Baking Blend.
2. Any nut or seed butter can be substituted for the tahini - you can warm it up if needed to make it easier to whisk in the coconut oil.
3. Refined coconut oil has no coconut flavor. You can substitute with unrefined coconut oil if you prefer.

Nutrition

Serving: 1gCalories: 122kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 185mgFiber: 2gSugar: 15gVitamin A: 38IUVitamin C: 0.3mgCalcium: 23mgIron: 0.5mg

Keywords dates, gluten free, tahini, vegan

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

Related posts:

tahini date truffles easy chocolate date bark with tahini (viral recipe)! tahini date cookies {vegan}