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Ingredients
Scale
- 12 large soft-pitted Medjool dates
- 1 cup unsweetened coconut shreds
- 2 tablespoons avocado oil
- ¼ cup pistachio cream (store-bought or homemade)
- 2 tablespoons runny tahini
- Pinch of salt
- ¾ cup vegan dark chocolate chips (recommend Hu gems)
- Garnishes: roasted salted pistachios, melted vegan white chocolate drizzle, and flaky sea salt
Instructions
- Open the dates and arrange them slightly overlapping in a 3×4 pattern on a lined sheet pan.
- Flatten the dates using a rolling pin or a glass mason jar.
- Toast coconut in a pan with avocado oil until golden brown.
- Combine toasted coconut, pistachio cream, tahini, and salt in a bowl.
- Spread the mixture evenly over the flattened dates.
- Freeze for at least 10 minutes and melt dark chocolate.
- Pour the melted chocolate over the mixture and spread evenly.
- Drizzle melted vegan white chocolate, garnish with pistachios and sea salt.
- Freeze again until firm, then chop into pieces.
Notes
Use soft, fresh dates for the best flavor and texture.
Opt for high-quality dark chocolate to enhance taste.
Adjust ingredients based on personal preferences, like adding more coconut if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Middle Eastern
Nutrition
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg