Anna van Halteren | everyday recipes

sweet medjool dates, crunchy pistachio kataifi filling and a rich dark chocolate topping. made with the new @hugoschocolates pistachio gems and roasted kataifi from their hugos bakes range, available exclusively at @colessupermarkets nationwide!

ingredients
9 medjool dates

pistachio filling
50g roasted kataifi (i used hugos bakes)
1/2 pack hugos bakes pistachio gems
2-3 tbsp cashew butter or pistachio butter
2 tbsp pistachios, roughly chopped

chocolate topping
100g dark chocolate, melted (i used 80%)
1 tsp coconut oil

method
remove the pits from the dates and arrange them in a chocolate mould. place a sheet of baking paper on top and use a rolling pin or the bottom of a glass to flatten the dates into an even layer.
add the roasted kataifi, pistachio gems, nut butter and chopped pistachios to a pan over low heat. stir gently until the chocolate has melted & everything is well combined.
spoon the pistachio kataifi filling over the flattened dates, spreading it evenly and pressing down firmly.
melt the dark chocolate with the coconut oil until smooth, then pour over the pistachio layer and spread evenly.
refrigerate until completely set, then remove from the mould and slice into bars. enjoy! 🤎