Tahini & Pistachio Date Bark

February is the still winter in the Northern Hemisphere. We need warming spices and herbs such as cinnamon, nutmeg, ginger, and black pepper and plenty of healthy fats in your diet including ghee, olive oil, tahini, nuts and dairy to balance out the dry, light, and rough qualities.

Sesame is considered hot in potency, and heavy in nature. It balances Vata and Kapha Dosha. It is rich in vitamin E, K, B1, B6, iron, magnesium, potassium, calcium, zinc and dietary fibre.

10 servings

Ingredients

2 1/2 cups Pitted Dates

1/2 cup Tahini

3 tbsps Pistachios (Soaked and chopped)*

1/2 cup Dark Chocolate Chips

1/2 tsp Coconut Oil

1/4 tsp Sea Salt (flaky)

Directions

Line a baking sheet with parchment paper.

Take a pitted date and place it cut side down onto the parchment paper. Flatten it with your hands. Do the same with the remaining dates, building an even layer resembling a square. Make sure there are no gaps.

Spread the tahini overtop of the dates. Sprinkle the chopped pistachios all over.

Melt the chocolate and coconut oil in a double boiler.

Carefully spread the melted chocolate on top of the bark. Sprinkle flaky salt all over. Refrigerate for about one hour or until the chocolate has hardened.

When ready, cut the bark into equal size pieces. Enjoy!

*Soaking nuts is an Ayurvedic practice that makes them easier to digest and enhances nutrient absorption. Simply soak a small handful of pistachios in water overnight drain and use in this recipe

No Tahini

Use another nut or seed butter like peanut butter, almond butter, or cashew butter.

No Pistachios

Use other nuts like almonds, cashews or walnuts