Line a baking sheet with parchment paper. Open and flatten the Medjool dates, pressing them firmly into an even, sticky base. Use a second piece of parchment and a rolling pin to flatten even more—this step is key to getting that perfect bark texture.
In a dry pan over medium-low heat, toast the shredded coconut until golden and fragrant. Stir constantly to prevent burning, then remove from heat.
Combine the pistachio butter and tahini, then mix in the toasted coconut. It should form a thick, spreadable paste.
Spread the pistachio mixture evenly over the date base.
Melt the dark chocolate gently (double boiler or microwave in 30-second intervals), then pour and smooth over the pistachio layer.
Sprinkle over flaky sea salt, chopped pistachios, and a few edible rose petals for a delicate floral finish.
Refrigerate for 2/3 hours until set. Slice and enjoy
If you want to make chocolates - divide the mixture into even size balls, refrigerate until firm and then dip into the melted chocolate. Place on parchment paper and decorate with your choice of - pistachios, rose petals, sea salt or coconut.
Keep in the fridge for up to 10 days, or freeze for up to 3 months.
Homemade Pistachio Butter
Making your own pistachio butter is surprisingly easy! All you need are shelled green pistachios and a food processor or high-powered blender.
250 gm ( shelled pistachios) I double this so I have some extra if I need it and have some in the fridge
1 teaspoon toasted pistachio oil or coconut oil (optional)
Fine sea salt (optional, to taste)
Preheat the oven to 325°F (165°C). Spread the shelled or slivered pistachios in an even layer on a cookie sheet.
Bake for 5 to 10 minutes, or until fragrant but not browned (slivered pistachios will need less time, while blanched or whole pistachios may require a few additional minutes).
Remove from the oven and let cool slightly.
Transfer the toasted pistachios to the bowl of a food processor or blender. Process until the pistachios break down into a fine powder.
If using a blender give it a break so it does not over heat.
Continue processing for 5 to 10 minutes, scraping down the sides of the bowl as needed, until smooth and creamy.
If desired, add 1 teaspoon of pistachio oil to assist in achieving a smoother butter consistency.
Once the butter reaches your desired texture, add a pinch of salt (if desired) and pulse once or twice to combine.
Transfer the pistachio butter to a jar or an airtight container. While refrigeration isn't necessary, it is recommended.
Stored in an airtight container, it will last about a month in the fridge. You can also freeze it for a longer shelf life.
0 servings
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