Discover a delightful treat that combines the natural sweetness of Medjool dates with the richness of dark chocolate, tahini, and black seed paste. Topped with crumbled halaweh, chopped pistachios, and a sprinkle of rose petals and flaky salt, this Date Bark recipe from Mai @almondandfig is perfect for those who appreciate a luxurious twist on traditional flavors. Indulge in a dessert that's as beautiful as it is delicious.
Date Bark with black seed paste, Tahini, Halaweh, Chocolate, and Pistachios
A recipe by Mai @almondandfig
Ingredients
• 10–12 large Medjool dates, pitted
• 2 tbsp tahini
. 1-2 tbsp black seed paste
• Crumbled halaweh
• ½ cup dark or semi sweet chocolate, chopped dark
• 1 tsp coconut oil (optional, for smoother melted chocolate)
• ¼ cup raw pistachios, chopped
• 1 tbsp dried edible rose petals
Flaky salt
Instructions
1. Prepare the Base
• Line a small baking sheet with parchment paper.
• Arrange the pitted and halved dates in a single layer, pressing them down using a rolling pin or the bottom of a cup slightly to create a flat surface.
• Drizzle the tahini and the black seed paste evenly over the dates. Add the crumbled halaweh
2. Melt the Chocolate
• In a microwave-safe bowl, combine the dark chocolate and coconut oil (if using). Microwave in 15-second intervals, stirring between each, until fully melted and smooth.
• Alternatively, melt the chocolate using a double boiler.
3. Pour the melted chocolate over the black seed and tahini-covered dates, spreading it evenly with a spoon or spatula.
• Sprinkle the chopped pistachios over the top.
• Garnish with dried rose petals and a sprinkling of flaky salt
4. Chill & Serve
• Place the tray in the refrigerator for about 30 minutes or until the chocolate is set.
• Once firm, cut the bark into pieces. Enjoy
Storage
Store in an airtight container in the refrigerator for up to a week or freeze for few weeks longer.