PISTACHIO TAHINI DATE BARK
makes 1 tray of date bark | total time: 30 minutes + 15 minute rest
this pistachio tahini date bark is giving grown-up candy bar energy—in the best possible way. it’s rich, chewy, a little nutty, a little salty, and just sweet enough to quiet that dessert craving without tipping into sugar overload. think of it like the more sophisticated cousin of the stuff you used to sneak from the candy jar… except this version is stacked with actual good-for-you ingredients.
the base is made with soft, sticky medjool dates (nature’s caramel, honestly), layered with creamy tahini, chopped roasted pistachios, and finished with a dark chocolate shell and a sprinkle of flaky sea salt. it’s one of those “wait, this is healthy?” kind of treats that somehow manages to feel indulgent and energizing. great for a mid-afternoon pick-me-up, a post-dinner nibble, or a quiet little moment when you just want something satisfying without the crash. plus, it takes like 10 minutes to make. dangerous, in the best way.
ingredients:
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12 medjool dates
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2-3 heaping tbsp Pistakio Crunchy Pistachio Spread
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1-2 tbsp Soom Premium Tahini
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1 bar of chocolate, milk or dark, melted (or 100-150g chips)
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crushed pistachios, to taste
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flakey salt
instructions:
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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.
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using a spoon, add crunchy pistachio spread on top and spread it around with a offset spatula or spoon to coat everything.
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drizzle with 1-2 tbsp of tahini, to taste.
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spread on the melted chocolate to create a thin layer and cover the date bark. immediately top with crushed pistachios and flakey salt.
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set in the fridge for at least 20 minutes or until the chocolate has completely set before slicing into 12 equal pieces.
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keep it in the fridge to enjoy!
