You don't even have to turn the oven on to enjoy this sweet and slightly savory vegan treat.
7 ounces dates
1 tablespoon tahini
1/3 cup dark chocolate chips
1 teaspoon coconut oil
Sea salt, for garnish
1. Purée dates and tahini in a blender for about a minute, then freeze mixture for 15 minutes. Line a cookie sheet with wax paper. Measure out mixture by the teaspoon, roll, flatten to quarter-size bites, and lay on prepared sheet.
2. Melt chocolate and coconut oil in a double boiler, stirring frequently. (If you don’t have a double boiler, place a stainless-steel bowl on top of a pot of boiling water so that the bowl rests in the water but doesn’t touch the bottom of the pot, and melt ingredients in the bowl.) Using a fork, dip cookies into chocolate to lightly coat and return to cookie sheet.
3. When all cookies are coated, lightly dust with sea salt to taste. Place cookie sheet in freezer for 20 minutes, then move to refrigerator. Serve cold, or at room temperature if you prefer them softer, but store in refrigerator.
Nutrition score per serving: 60 calories, 2g fat (1g saturated), 11g carbs, 0.5g protein, 1g fiber