Tahini Chocolate Bark
My chocolate bark recipe boasts rich chocolate, creamy peanut butter, and silky tahini topped with chewy dates and a dash of salt and spice.
- 2 cups dark chocolate chopped or chips
- 1/2 cup peanut butter chips
- 3 tbsp tahini
- 1/4 cup dates chopped
- 1 tbsp aleppo pepper
- 1 tsp sea salt flakes
Place the chocolate and peanut butter chips in 2 separate microwave safe bowls. Microwave 90 seconds, stirring every 30 seconds, until melted.
Stir the tahini into the melted peanut butter chips.
On a parchment lined baking sheet (make sure it can fit inside your freezer) spread the melted chocolate within an inch of the sides of pan.
Using a spoon, drizzle the melted peanut butter and tahini mixture on top of chocolate and make swirls.
Top with chopped dates, aleppo pepper and sea salt. Place in freezer for 1 hour minimum or overnight Chocolate bark should be firm before breaking into pieces and served.
Calories: 207kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 212mg | Potassium: 259mg | Fiber: 4g | Sugar: 9g | Vitamin A: 212IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 4mg