Salted Chocolate Caramel Tahini Cups

1 cup medjool dates (the softer the better)
2 tbsp tahini 
6 tbsp almond milk (you can likely use coconut cream or soy milk or even the water you use to plump up the dates)
1 tbsp maple syrup
1 tsp vanilla
1/2 tsp sea salt plus additional to sprinkle on top
2 cups semisweet chocolate chips
2 tbsp honey

Prepare muffin tins with liners – this recipe yielded 12 regular and 12 small chocolates. I imagine that it would make 15-16 regular sized chocolates.

Cover dates with warm water and allow to sit for at least 10 minutes to plump up. 
In a food processor, process dates, tahini, milk, maple syrup, vanilla and sea salt. Use a rubber spatula to push down mixture that goes up the sides. Keep processing until smooth and creamy – this may take a few minutes. 
In the meantime, place chocolate in a heat safe bowl. Place bowl over pot filled with about 1-2 inches of water (water should not touch bottom of bowl). Melt chocolate by bringing water in pot to a simmer. (Don’t allow chocolate to get wet!)
Once chocolate is smooth and melted, remove from heat and mix in honey. 
Spread about 1 tbsp of chocolate mixture at the bottom of each muffin cup. Next, drop approximately 1/2 tbsp of date caramel into the center of the chocolate. 
Top each with 1 tbsp of chocolate. Give the pan a gentle shake to try to even out the chocolate. 
Sprinkle a drop of sea salt (preferably coarse) over each chocolate. 
Refrigerate until set. 
This can be stored in an airtight container on the counter. I’m fairly certain it’ll freeze well (although I never tried).

Rainbow Unicorn Ice Cream Chocolate Bark

Melting chocolate used to intimidate me, but when I bought the first Silver Platter cookbook I realized how simple it was – so major thank you to @norene_gilletz z”l and of course to @daniellasilvercooks for starting me on making chocolate bark. I’m posting this recipe in memory of Norene ❤️
I’ve made this recipe before (check out one of my first Instagram posts on here) but this time, I added the ice cream cones to go with our Purim theme, thanks to a recipe in Millenial Kosher by @busyinbrooklyn .
1- 225g bag white chocolate chips (dairy)
2 drops each pink and blue food coloring 
Assorted sprinkles 
Rainbow sour strip candies, cut into triangles 
Crushed sugar cones (2-3)
Mini marshmallows (not pictured because I didn’t have them 🙁)

Fill a small pot with about 1-2 inches of water and warm over medium heat. Pour chocolate into a heat safe bowl and cover pot with this bowl, allowing chocolate to melt (do not let chocolate get wet). Once melted, remove from heat and pour chocolate onto a parchment lined baking sheet. Place 2 drops of each food coloring in different parts of the white chocolate. Use your spoon to swirl and spread chocolate until the colors have blended nicely and chocolate is thinly spread. 
Top chocolate with crushed ice cream cones, mini marshmallows, assorted sprinkles and rainbow candy. 
Refrigerate for at least 1 hour, until set and then break up into pieces.

Rice Krispy Treat Hamentaschen

I love #ricekrispytreats , they’re one of my favorite desserts. So I figured there’s a way to turn them into hamentaschen. .
Ingredients (as per Rice Krispie treat box)
1/4 cup margarine or butter 
40 regular size marshmallow
1/2 tsp vanilla 
6 cups rice krispies (choose GF ones if needed)
Filling options:
Peanut butter 
Lotus spread 
Nutella (or dairy free version)
Marshmallow fluff (for the Rice Krispie treat purists)
Topping options:
Melted chocolate 
Melted lotus butter 
Crumbled lotus cookies 
Method saved in highlights under “🔺Rice Krispies”
I followed the recipe on the cereal box up until the point where you mix in the Rice Krispies. Immediately, I put on gloves and sprayed my hands (finger tips included) liberally with nonstick cooking spray. Using the Rice Krispie treat mixture that was still warm, I formed small balls (slightly larger than golf balls) and flattened them out to form a disc. 
Add desired filling (about 1 tsp) and good into hamentaschen shape.
Top however you’d like! In this picture, I melted chocolate, put into a ziplock bag, cut a small hole and drizzled on. Then topped with some sprinkles. 

Tu Bishevat Chocolate Bark

2 cups dark chocolate chips 
2 tbsp honey
1 1/2 cups chopped mixed dried fruit and nuts (I used almonds, pecans, pumpkin seeds, craisins, dried blueberries, figs, dates, apricots, dried mango)
Unsweetened desiccated coconut (optional)

Fill a small saucepan with about 1 1/2 inches water. Water over low-medium heat. Place a heat safe bowl on top of the pot and melt chocolate inside. 
Once melted, mix in honey and remove from heat. 
Mix 2/3 of fruit and nut mixture into chocolate. Spread chocolate on parchment-lined baking sheet. 
Spread remaining fruit nut mixture on top of chocolate and sprinkle with coconut if desired. 
Refrigerate for at least an hour, until chocolate hardens. Break up into pieces. 
This can be stored on the counter in a sealed container. 
Freezes well.

“Krembo” Bites (4 ingredient, no-bake dessert)

1.5-2 cups semisweet chocolate chips
1/3 cup cookie butter (I use @lotusbiscoff )
1 cup mini marshmallows
1/2 cup broken up lotus cookies or graham crackers .

In a double boiler, melt chocolate. Once melted, mix in cookie butter until incorporated and remove from heat.
Allow to cool slightly (so marshmallows don’t melt) and mix in marshmallows and cookies.
Spoon into parchment lined mini muffin tin (or scoop little clusters onto parchment lined baking sheet). Refrigerate until set.
Yields about 20

5 ingredient Chocolate Nut Butter Clusters (gluten free, dairy free)

1-10.5oz bag semi sweet chocolate chips
1/3 cup nut butter (I used peanut butter but not the natural one)
1/2 cup Rice Krispies (use gluten free variety if needed)
1/2 cup chopped nuts (I used almonds and pecans)
Sea salt

In a double boiler, melt the chocolate chips. When they’re almost done melting, mix in the peanut butter until it’s well incorporated. 
Remove from heat and mix in nuts and Rice Krispies. 
Spoon dollops of chocolate mixture onto a parchment lined baking sheet. Sprinkle each cluster with sea salt. Refrigerate until it sets.

Doda Pnina’s Nut and Raisin Chocolate Bites

I was at a close friend’s house for Shabbat and her mother, who lovingly tell my kids to call her Doda Pnina, made this absolutely delicious chocolate. I decided to try to duplicate it and it was a big hit! I don’t have an exact recipe (the ~ are rough estimates) but think you can manage to replicate it too. .
1 bag semisweet chocolate chips ~ 2 cups nuts (I used almonds and pecans), pulsed in a processor into
~ 1 cup raisins or chopped dates .
Measure a piece of parchment paper to fit in a small metal baking pan, approximately 7×7 inches. 
Place a small pot of water on a burner and slowly warm. Top with a heat safe dish and put chocolate chips inside. Allow chocolate to melt but don’t let them get wet! 
Mix nuts and raisins or dates into chocolate. 
Pour into prepared pan. 
Place in fridge until it hardens. 
Remove from fridge and from pan. Cut into bite sized pieces. 
Stores well in fridge or freezer.

Salted chocolate nut cranberry clusters

10 oz semi sweet chocolate
1 cup @kelloggscanada special k nourish cereal with almond, coconut and cranberries
1/4 cup craisins
1/4 cup chopped pecans
Sea salt .
Place chocolate in a heat-safe bowl over a pot with an inch of water inside it. Turn on burner on medium heat. This will allow chocolate to melt. Do not let chocolate get wet!
Once melted, mix in cereal, craisins and pecans.
Take individual spoonfuls of mixture and place each in a cluster on a parchment-lined baking sheet.
Top with a sprinkle of sea salt.
Refrigerate until it hardens.

Chocolate Halva Cups

Melt 150 grams of dark chocolate in a double boiler. 
In the meantime, in a good processor, mix 1/2 cup of halva (I used vanilla), 2 medjool dates and a heaping spoon of tahini. 
Divide chocolate evenly in a lined mini muffin tin and refrigerate until hardened. Once chocolate hardens, spread halva mixture evenly over each chocolate. 
Drizzle with silan (I used chocolate silan from Israel). Return to fridge to harden. 

Dried Fruit and Nut Bites

This is a guilt free dessert that is delicious and perfect for tubishevat or passover or any other time. 
I pulsed 1 cup of mixed nuts with 1 tsp of cinnamon. Once the nuts were crushed, I put them in a big bowl. 
Next, I processed 4 medjool dates, 1/2 cup each of prunes, apricots and craisins until it forms a paste. 
Put on disposable gloves and mix the dried fruit and nuts. Roll into balls and then in shredded coconut. Allow to set for an hour or so in the fridge.