Description
A glossy two-layer bark with a chewy Medjool date + tahini center, a thin snap of dark chocolate, and crunchy pistachios finished with flaky sea salt.
Ingredients
- Medjool dates, pitted, packed: 2 cups (340 g)
- Tahini (smooth), well-stirred: 1/2 cup (120 g)
- Dark chocolate chips or chopped bar: 10 oz (283 g)
- Neutral oil (such as avocado or coconut oil), optional for extra shine: 1 tsp (5 ml)
- Pistachios, toasted and roughly chopped: 1 cup (140 g)
- Flaky sea salt: 1/2 tsp (2 g), plus more for finishing if desired
- Optional: neutral oil on parchment or a light brush, if your parchment is very slick (about 1 tsp total)
Instructions
- Line the pan. Line a 9×13 in (23×33 cm) pan with parchment paper, leaving an overhang on two opposite sides for easy lifting.
- Make the date-tahini base. Add the pitted dates to a food processor or blender. Pulse until mostly broken down, then add tahini. Process until you get a thick, sticky paste that clumps when you press it (scrape down once or twice).
- Press into an even layer. Transfer the mixture to the lined pan and press firmly into a smooth, even layer (a metal spatula helps). Try to keep the thickness consistent.
- Chill. Refrigerate for 30 minutes, until firm to the touch.
- Melt chocolate. In a microwave-safe bowl (or over a double boiler), melt the dark chocolate. If using oil, stir it in after melting for a glossier finish. Stir until completely smooth.
- Pour and spread. Remove the pan from the fridge. Pour the melted chocolate over the chilled date layer. Use an offset spatula to spread to the edges.
- Top immediately. Sprinkle pistachios over the top, then finish with flaky sea salt. Press toppings very lightly so they adhere.
- Set. Refrigerate for 45–60 minutes, until the chocolate is firm and the edges don’t smudge.
- Break and serve. Lift out using parchment overhang. Cut or score into pieces, then break along the lines. Serve chilled or let sit 5–10 minutes at cool room temperature.
Notes
For clean breaks, score the bark first. If your chocolate thickens while spreading, warm it briefly in 10-second bursts until pourable again. Toast pistachios in a dry skillet over medium heat for 3–4 minutes (stir often) if yours aren’t already toasted.