This is Dubai chocolate, reimagined. Sweet, sticky Medjool dates form the base, filled with a lush mix of toasted coconut, pistachio butter, and tahini, then finished with a drizzle of dark chocolate and a sprinkle of crushed pistachios. Pure wholesome indulgence—no compromise.
HEALTHIER DUBAI CHOCOLATE BARK
Makes 1x 30x20cm slab, to serve 30
Gluten free : Dairy Free : Vegetarian : Vegan (opt)
300g medjool dates, seeds removed
1 1/2 cups shredded, unsweetened coconut
1/3 cup pistachio butter
1/3 cup tahini
1 tbsp maple syrup
320g dark chocolate
1 tsp coconut oil
1/4 cup chopped pistachios
Line a large freezer proof container or baking tray with greaseproof paper. Open up each date and press out flat onto the paper, slightly overlapping the dates, so they hold and ‘glue’ to each other to form the base of this slice. Heat a large frypan on medium heat and add the shredded coconut and cook until lightly golden, tossing throughout. It will cook quickly so don’t turn away from it or it may burn. Turn heat down to low then stir through the pistachio butter, tahini and maple syrup. Once these ingredients have come together spread them over the dates. Melt the dark chocolate with coconut oil and pour over the top of the coconut nut butter layer. Finish by sprinkling pistachios over the top. Place in freezer to set for 2-3 hours. Slice and enjoy. Store in the fridge or freezer.
