Date Bark with Homemade Pistachio Cream by @feelgoodfoodie

≈ 30 min

18 servings

🌴

31 dates

Dates

🥜

Pistachios

🍬

130 g

Sugar

🧂

1.9 g

Salt

🥑

77 ml

Avocado oil

🍫

220 g

Chocolate

🌾

100 g

Kataifi

  1. Line

    Line the baking sheet with parchment paper and set it aside.

  2. Step
    • Medjool dates

    Remove the pits from all 24 Medjool dates by pushing a straw through each date.

  3. Arrange
    • Medjool dates

    Arrange the pitted Medjool dates closely together on the lined baking sheet.

  4. Press
    • Medjool dates

    Press the Medjool dates into one flat, connected layer using the knife or your hands.

  5. Process
    • raw pistachios
    • granulated sugar
    • salt

    Process the raw pistachios, granulated sugar, salt, and avocado oil until a smooth, spreadable pistachio cream forms.

  6. Transfer
    • fried kataifi

    Transfer 1 cup of pistachio cream to a mixing bowl and stir in the fried kataifi.

  7. Spread
    • Medjool dates
    • fried kataifi

    Spread the pistachio cream and fried kataifi mixture evenly over the flattened date layer.

  8. Melt
    • melted chocolate

    Melt the chocolate in a microwave-safe mixing bowl, heating it in short intervals and stirring between intervals.

  9. Pour
    • melted chocolate
    • Kataifi

    Pour the melted chocolate over the kataifi layer and spread it into an even coating.

  10. Sprinkle
    • crushed pistachios
    • Chocolate

    Sprinkle the crushed pistachios evenly over the melted chocolate.

  11. Freeze
    • Chocolate

    Freeze the bark for 20 minutes until the chocolate is fully set.

  12. Cut

    Cut the chilled bark into 16 pieces and serve immediately.

Date Bark with Homemade Pistachio Cream by @feelgoodfoodie

≈ 30 min

18 servings

🌴

31 dates

Dates

🥜

Pistachios

🍬

130 g

Sugar

🧂

1.9 g

Salt

🥑

77 ml

Avocado oil

🍫

220 g

Chocolate

🌾

100 g

Kataifi

Preparation Steps

  1. Step 1/12

    Line the baking sheet with parchment paper and set it aside.

    🍳baking sheet
    📜parchment paper

  2. Step 2/12

    Remove the pits from all 24 Medjool dates by pushing a straw through each date.

    🌴Medjool dates
    🥤straw
    🪵cutting board

  3. Step 3/12

    Arrange the pitted Medjool dates closely together on the lined baking sheet.

    🌴Medjool dates
    🍳baking sheet

  4. Step 4/12

    Press the Medjool dates into one flat, connected layer using the knife or your hands.

    🌴Medjool dates
    🔪knife
    🍳baking sheet

  5. Step 5/12

    Process the raw pistachios, granulated sugar, salt, and avocado oil until a smooth, spreadable pistachio cream forms.

    🥜raw pistachios
    🍬granulated sugar
    🧂salt
    🥑avocado oil
    🥄measuring cups

  6. Step 6/12

    Transfer 1 cup of pistachio cream to a mixing bowl and stir in the fried kataifi.

    🌾fried kataifi
    🥣mixing bowl
    🥄spatula
    🥄measuring cups

  7. Step 7/12

    Spread the pistachio cream and fried kataifi mixture evenly over the flattened date layer.

    🌴Medjool dates
    🌾fried kataifi
    🥄spatula
    🍳baking sheet

  8. Step 8/12

    Melt the chocolate in a microwave-safe mixing bowl, heating it in short intervals and stirring between intervals.

    🍫melted chocolate
    🥣mixing bowl
    🥄spatula

  9. Step 9/12

    Pour the melted chocolate over the kataifi layer and spread it into an even coating.

    🍫melted chocolate
    🥄spatula
    🍳baking sheet

  10. Step 10/12

    Sprinkle the crushed pistachios evenly over the melted chocolate.

    🥜crushed pistachios
    🍳baking sheet

  11. Step 11/12

    Freeze the bark for 20 minutes until the chocolate is fully set.

    🍳baking sheet

  12. Step 12/12

    Cut the chilled bark into 16 pieces and serve immediately.

    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Seasonings, Oil

Ingredients

Dates, Pistachios, Sugar, Salt, Avocado oil, Chocolate, Kataifi

Notes

Dates (pitted), Pistachios (raw, for the homemade pistachio cream), Sugar (for the pistachio cream, amount not given), Salt (for the pistachio cream, amount not given), Avocado oil (neutral oil, used to make the pistachio cream creamy and spreadable), Chocolate (melted), Kataifi (fried, mixed with pistachio cream)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Plant-based

Calories

260 kcal

Macro nutrients

Protein: 4g, Total carbohydrates: 32g, Dietary fiber: 3g, Total fat: 14g, Saturated fat: 4g, Total sugars: 25g, Sodium: 55mg

Nutritional Information

Minerals

Potassium: 260mg, Calcium: 35mg, Iron: 1.8mg, Magnesium: 50mg

Vitamins

Vitamin B6: 0.12mg, Vitamin E: 1.4mg, Vitamin K: 5mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

5 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

straw, knife, cutting board, baking sheet, parchment paper, mixing bowl, spatula, measuring cups

Appliances

Microwave, Freezer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Ramadan, Iftar, Eid, Holiday, Party

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Middle Eastern

Geographic

United Arab Emirates, Middle East

Various

Aspect

Texture

Crunchy, Creamy, Chewy, Crispy, Smooth

Flavors

Sweet, Nutty, Chocolatey, Buttery, Fruity, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container,Keep away from heat and sunlight), fridge : 7 days (Store in an airtight container,Separate layers with parchment paper), freezer : 60 days (Store in a freezer-safe airtight container,Separate layers with parchment paper,Thaw for 10 min before serving)