This quick and easy bark recipe will both surprise and delight, leaving you wanting more with every oh-so-satisfying 'snap'...
GLUTEN FREE | SEED OIL FREE | DAIRY FREE | REFINED SUGAR FREE
Serves 16
INGREDIENTS
20 x Medjool dates, pitted
1 cup desiccated coconut
1 cup pistachio butter
¾ cup (130g) Loco Love Dark Drops
1 tsp rose powder (this can be substituted for a few drops of rose oil, or ½ tsp rose extract)
Dried rose petals
1 x Loco Love Wild Rose Ganache, chopped into small pieces
METHOD
-
Grease and line a 20cm square baking tin.
-
After pitting the dates open up like butterfly wings and place, sticky side down, in the bottom on the lined tray. Repeat with all the dates, then use a heavy glass to roll the dates and compress into a layer. Make sure you really press down and squish the dates- it will help create a solid base for your slice.
-
Heat a small frypan over medium heat and add coconut. Reduce heat to low and, stirring the whole time, toast until lightly browned and fragrant. As soon as the coconut is done turn off the heat and transfer to a bowl. Add the pistachio butter to the coconut and mix together. Scoop this mixture on the dates and spread out to form the next layer. Pop in the freezer for 1 hour, or until firm.
-
After the pistachio layer has set add chocolate chips to a small heatproof bowl. Bring 2cm water to the boil in a small saucepan. Reduce heat to a simmer then sit the bowl onto the rim of the saucepan- the bowl should sit on top of the saucepan and not touch the water. Gently melt the chocolate, stirring occasionally. Remove from the heat and stir through rose powder until no lumps remain. Pour over the pistachio layer and use a spoon to spread over the entire surface. Moving quickly, sprinkle with chopped up loco love bar and rose petals, and a little extra rose powder.
-
Set in the fridge for at least 2 more hours before breaking or slicing into small pieces.
-
Store in an airtight container in the fridge for up to 1-2 weeks or in the freezer for up to 3 months.
NOTES
If you don't have access to pistachio butter you can substitute for hulled tahini and 1 cup chopped pistachio nuts.
To make your own pistachio butter roast 3 cups of nuts at 180C for 10 minutes, or until fragrant but not browned. Add to a food processor or blender and blend until a smooth paste forms. Add 1/3 tsp salt and blend through.
