ingredients:
- 12 medjool dates
- 2–3 heaping tbsp (30–50g) Pistakio Crunch
- 1–2 tbsp soom premium tahini
- 1 bar of chocolate, milk or dark, melted (or 100-150g chips)
- crushed pistachios, to taste
- flakey salt
instructions:
- line a small baking sheet with parchment paper. split dates open and press down each one down onto the sheet, making sure they overlap a little so they stick together.
- using a spoon, add Pistakio Crunch on top and spread it around with a offset spatula or spoon to coat everything.
- drizzle with 1-2 tbsp of tahini, to taste.
- spread on the melted chocolate to create a thin layer and cover the date bark. immediately top with crushed pistachios and flakey salt.
- set in the fridge for at least 20 minutes or until the chocolate has completely set before slicing into 12 equal pieces.
- keep it in the fridge to enjoy!
