Crunchy, chewy, and creamy all at once — these little no-bake cookies taste like salted caramel but are made entirely from wholesome, plant-based ingredients. They come together in minutes and are the perfect thing to have tucked in the freezer for when a sweet craving hits.
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Ingredients
12 pitted dates (or 8 large Medjool)
Runny tahini (approx. 6 tsp)
80g dark chocolate, melted (I use 85%)
4 tbsp soya crispies (or quinoa crispies, chopped nuts/seeds, or granola)
Flaky sea salt, to finish
Method
Soak the dates in boiling water for 5–10 minutes to soften.
On a lined baking sheet, build the base of each “cookie” with 2 small dates (or 1 large Medjool), inside facing up, and lightly squash to flatten.
Add a teaspoon of runny tahini on top of each.
Stir the soya crispies into the melted chocolate, then spoon over each date so it covers the top and spills over the edges — you want that rounded cookie shape.
Sprinkle with flaky sea salt and freeze for ~30 minutes to set. Enjoy!
Tip (optional note box): Keep these in the freezer in an airtight container — they’ll hold for a couple of weeks and are best eaten straight from frozen for that firm, caramel-chew texture.
