To reduce the bitterness of chickpea flour, toast it before using. Lightly dry-roasting the flour in a skillet over medium heat for 5–10 minutes, stirring frequently to prevent burning. Let it cool before adding to recipes like no-bake bars or baked goods.
Storage: Store the bars in an airtight container in the refrigerator for up to 1 week. For longer storage, wrap individually and freeze for up to 3 months. Let frozen bars sit at room temperature for 10–15 minutes before eating, or enjoy straight from the freezer for a firmer texture.
Easy No-Bake Sesame Date Bars with Chickpea Flour
These no-bake sesame date bars are a nourishing snack inspired by the warm, nutty flavors found in Middle Eastern sweets like halva. While not a traditional halva recipe, this version blends chickpea flour, tahini, and dates into a chewy, satisfying bar that's great for everyday snacking
Servings 16 bars
Ingredients
- 1 ½ cups pitted and chopped medjool dates
- 1 ¼ cups roasted pistachio kernels
- 1 cup cashews (raw)
- ¼ cup chickpea flour (toasted if desired, see note 1)
- ¼ cup tahini
- 2 teaspoons grated orange peel (optional)
- 2 tablespoons orange juice (½ medium)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Salt to taste
- 2 tablespoons toasted sesame seeds
Instructions
- Drain dates from soaking water and add to food processor cup or high-speed blender. Add pistachios, cashews, chickpea flour, tahini, orange peel, orange juice, cinnamon, ginger, and salt. Cover and pulse food processor or blender 5-7 times, or until the mixture sticks together when pressed between your fingers but still has some larger pieces for texture. Pause to scrape the edges with a spatula as needed.
- Transfer the mixture to a parchment-lined 8x8-inch baking dish. Use your hands, a spatula, or the back of a wooden spoon to press the mixture into the dish until the surface is smooth and flat and looks like dough. Sprinkle toasted sesame seeds on top and press again with a spatula or spoon to set the seeds into the surface of the dough.
- Cover and freeze at least 30 minutes. Remove parchment paper with dough from the dish and transfer to a cutting board. Slice into 16 squares (or as desired for serving).