I realised a few months ago, thanks to my beautiful friend Summah, that mixing dates and tahini gave you an amazing peanut – caramel taste.

You will fall in love with this recipe because it’s not only a total delish but also very simple. You only need 4 main ingredients + spices (salt and cinnamon, which is optional) to make this little baby.

Give it a try and let me know how you go ;)


What you need


For the caramel

  • 2 cups un-pitted dates soaked in boiling water for at least 15min
  • 2 tbsp un-hulled tahini
  • 1 pinch unrefined sea salt
  • 1 pinch cinnamon (optional)


For the chocolate crust

  • 1.5 cups coconut oil
  • 4 heaped tbsp raw cacao powder
  • 2 tbsp date paste
  • 2 pinches unrefined sea salt
  • 1 handful of nuts, roughly crushed for decoration


What you do


For the caramel

- Start by preparing your date paste by mixing the soaked dates with 1/4 to 1/2 cup of the soaking water (discard the rest).

- Preserve 2 heaped tablespoons of date paste for your chocolate crust.

- Add your tahini, salt and cinnamon to the rest of your date paste and mix well until soft and creamy.

- Add water to adjust consistency but it needs to stay sticky.


For the chocolate crust

- Carefully melt your coconut oil on low heat.

- Add all other ingredients (except nuts) and mix well (I used a hand blender).

- Cover your dish with a baking sheet and spread the half of your chocolate paste over it. Put in the freezer for a few minutes, until hard.

- Spread your caramel paste of top and place in the freezer for a few minutes to set.

- Finish by spreading the rest of your chocolate on top of the caramel and place in freezer.

- Garnish with a few crushed nuts on top.


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