-
Line a baking sheet with parchment paper.
-
Take a pitted date and place it cut side down onto the parchment paper. Flatten it with your hands. Do the same with the remaining dates, building an even layer resembling a square. Make sure there are no gaps.
-
Spread the tahini overtop of the dates. Sprinkle the chopped pistachios all over.
-
Melt the chocolate and coconut oil in a double boiler or in 30-second intervals in the microwave
-
Carefully spread the melted chocolate on top of the bark. Sprinkle flaky salt all over. Refrigerate for about one hour or until the chocolate has hardened.
-
When ready, cut the bark into equal size pieces. Enjoy!
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is one square.
No Tahini
Use another nut or seed butter like peanut butter, almond butter, or cashew butter.
No Pistachios
Use other nuts like peanuts, almonds, cashews, walnuts or pecans.
Ingredients
Directions
-
Line a baking sheet with parchment paper.
-
Take a pitted date and place it cut side down onto the parchment paper. Flatten it with your hands. Do the same with the remaining dates, building an even layer resembling a square. Make sure there are no gaps.
-
Spread the tahini overtop of the dates. Sprinkle the chopped pistachios all over.
-
Melt the chocolate and coconut oil in a double boiler or in 30-second intervals in the microwave
-
Carefully spread the melted chocolate on top of the bark. Sprinkle flaky salt all over. Refrigerate for about one hour or until the chocolate has hardened.
-
When ready, cut the bark into equal size pieces. Enjoy!
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is one square.
No Tahini
Use another nut or seed butter like peanut butter, almond butter, or cashew butter.
No Pistachios
Use other nuts like peanuts, almonds, cashews, walnuts or pecans.
