Helpful Tips
Storage
- Store in an airtight container in the fridge for up to 1 week.
- Freezes well for up to 3 months — layer pieces between baking paper to stop them sticking together.
- Best enjoyed straight from the fridge; no heating needed.
Substitutions
- Swap pistachio spread for almond butter or peanut butter if that’s what’s on hand.
- Use milk chocolate instead of dark for a sweeter finish.
- Swap coconut flakes for finely chopped pistachios for extra crunch and colour.
Serving Suggestions
Cut into small squares and add to a dessert platter for entertaining. It’s rich, so small portions go a long way.
Directions
- Line a tray or chopping board with a sheet of baking paper.
- Split each date open lengthways and lay them cut-side down, slightly overlapping, on the baking paper to form a rectangle or circle.
- Place a second sheet of baking paper on top and press down firmly with a jar or the base of a glass until the dates flatten into one even, joined layer.
- Remove the top sheet of baking paper. Warm the pistachio spread slightly until spreadable, then spread evenly over the dates.
- Melt the dark chocolate in short bursts in the microwave, stirring between each burst until smooth, then pour over the pistachio layer and spread to the edges.
- Sprinkle over the flaky sea salt and coconut flakes.
- Transfer to the fridge and chill for at least 2 hours, or until fully set.
- Lift out using the baking paper and cut into pieces with a sharp knife.
Nutritional Information
( per serving, based on 16 )
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Fibre | 3 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
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