Halva Date Bark
Halva Filling
1/4 C tahini
1/4 C coconut yogurt/ coconut cream
1 tsp rosewater
1/2 tsp cardamom
1/3 c chopped pistachio
Date Bark
90g 90% dark chocolate*
20 Medjool or Mazafati dates
Method
Combine all filling ingredients and set aside
Break the dark chocolate into pieces in a bowl. place on top of a smaller saucepan with about an inch of boiling water, making sure the bowl doesn’t touch the water (alternatively melt in a microwave) if the chocolate is too thick, add 1 teaspoon - 1 tablespoon coconut oil to loosen it up.
Wash and dry the dates, split them open to remove the pits and place on a sheet of baking paper, flattening as much as possible.
Get another piece of baking paper (grease the paper with spray oil so the dates don’t stick) and place on top of the dates, oil side down. gently flatten by rolling them out with a rolling pin.
Spread the halva filling on top, then drizzle the melted dark chocolate on top. Spread evenly using an angled flat spatula. transfer to the fridge or freezer until set, about 30 minutes to set.
Once set sprinkle with flaky salt, break apart, and ENJOY. store leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.
Notes
I recommend going 70% or more - the sweetness of the dates balances out the bitterness of the chocolate very nicely!!
You can use any date you like. Medjool is more accessible to find and also more sturdy as a base. Mazafati is more squishy and has a thicker skin and it is also so delicious.
