Preparation

• Line an 8x8 baking dish with parchment paper, making sure to have a good bit of overhang on the sides.
• Add the pitted dates to the bowl of a large food processor fitted with the S blade. Process on high briefly until the dates turn into a thick paste, about 1 to 2 minutes.
• Transfer the date paste to the baking dish. Using wet hands, spread the paste evenly across the bottom of the dish. Spread the tahini evenly on top of the date layer using the back of a spoon. Sprinkle the chopped walnuts evenly on top.
• Freeze until the layers have hardened, about 2 hours (or overnight).
• Make a double boiler. In a medium saucepan set over medium-high heat, bring a few inches of water to a simmer. Place the chocolate chips in a heat-safe bowl. When the water begins to simmer, place the bowl of chocolate chips on top. The bottom of the bowl should not touch the water. As the chocolate begins to melt, stir continuously, scraping the sides of the bowl until the chocolate is fully melted. Remove the bowl from the heat and set aside.
• Remove the date and tahini layer from the freezer. Holding the parchment overhang on opposite sides, pull it out of the pan and set on a large cutting board. Remove the parchment. Now, using a good knife or a bench scraper, slice in half from top to bottom. Slice each half in half to make six even pieces. Turn and slice each piece into six even portions to make 36 bars.
• Arrange the bars on a baking sheet lined with parchment paper. Drizzle the chocolate over the top. It’s okay if the chocolate does not fully cover each bar entirely.
• Stick the tray of chocolate covered date bars in the freezer for 30 minutes or until the chocolate hardens. Store any uneaten bars in a tightly closed container in your fridge for up to 1 week.