Ingredients

  • 2 1/2 cups Pitted Dates
  • 1/2 cup Tahini
  • 3 tbsps Pistachios (chopped)
  • 1/2 Dark Chocolate Chips
  • 1/2 tsp Coconut Oil
  • 1/4 tsp Sea Salt (flaky)

Notes

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.

Directions

  • 1
    Line a baking sheet with parchment paper.
  • 2
    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.
  • 3
    Spread the tahini overtop of the dates. Sprinkle the chopped pistachios all over.
  • 4
    Melt the chocolate and coconut oil in a double boiler or in 30-second intervals in the microwave.
  • 5
    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.
  • 6
    When ready, cut the bark into equal size pieces. Enjoy!