Dark Chocolate, Tahini, Pistachio and Date Bark

Dark Chocolate, Tahini, Pistachio and Date Bark

Recipe by 

Adapted from recipe by Polly Markus, Miss Polly’s Kitchen

20 minutes plus freezing time

An indulgent wholefood treat, perfect with a cup of tea. Ticks all the sweet, salty and tart boxes.

Ingredients:

  • 25 pitted Medjool dates
  • ¼ cup hulled tahini
  • ½ cup pistachio kernels
  • 250g dark chocolate
  • Pinch of sea salt
  • ½ cup freeze dried raspberries

Method:

  1. Heat a small frying pan over medium heat. Gently toast the pistachios, keeping a close eye on them so they don’t burn. Move to a plate, chop roughly once cooled.

  2. Melt the dark chocolate in 30 second bursts in the microwave, stirring well in between.

  3. Place the pitted dates on a sheet of baking paper, cut side up. Cover with a second sheet of baking paper, and use a rolling pin to flatten out the dates into a single layer. Move paper with flattened dates onto an oven tray that will fit into the freezer later. Try to ensure minimal gaps between the dates.

  4. Spread the tahini over the dates. Add more tahini if necessary to cover dates in a thin layer. Sprinkle with the chopped pistachios. Drizzle over the melted chocolate to cover evenly.

  5. Sprinkle with flaky sea salt to taste. Gently crush the freeze dried raspberries and sprinkle over. Place in the freezer to set, at least 2 hours.

  6. Remove from freezer once set and cut into bite sized pieces with a sharp knife. Store in the fridge or freezer in an airtight container, with baking paper between layers.

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