Date, Coconut & Pistachio Chocolate Bars
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Ingredients
- 2 cups almond flour
- 1/4 cup maple syrup
- 2 tbsp extra virgin olive oil can also sub with unrefined coconut oil
- juicy pinch of sea salt
- 2 cups medjool dates, pitted
- 1/4 cup tahini paste
- pinch of sea salt
- 1 cup of toasted pistachios (can also sub with walnuts, peanuts or pecans)
- 1/2 cup of unsweetened coconut
- 500 grams bittersweet chocolate
- 2 tablespoons extra virgin olive oil
- Maldon sea salt to finish
Base:
Tahini date caramel:
Chocolate shell:
Directions
- Place the almond flour in a bowl with the maple syrup, olive oil and the sea salt and mix until combined. Take a 9 x 9 cake pan and line it with parchment paper. Press the damp almond mixture into the base, making sure to cover the entire bottom as evenly as possible and as flat as possible and then place into the freezer.
- Boil a large pot of water and then pour over the medjool dates. let sit for 3 minutes and then strain the water out. Place the dates in a food processor and blitz until creamy. Add in the tahini and the salt and mix again.
- Spread over the chilled almond base as evenly as possible and then sprinkle over the pistachios and the coconut. Press in a bit to make it stick to the date filling. Place back into the freezer for at least a couple hours preferably overnight to firm up.
- Place the bittersweet chocolate into a bowl with the 2 tablespoons of olive oil and melt completely. Slice the bars (make sure to slice on the thinner side because the melted chocolate will make it much bigger in size) and dip individually into the melted chocolate letting the excess drip off.
- Place on a parchment lined sheet tray and then sprinkle immediately with maldon salt and place back into the freezer to set. Enjoy!