Ingredients
Base Mixture
- 1 cup pitted and finely chopped Medjool dates
- ½ cup pistachios raw or lightly roasted, unsalted
- ½ cup almonds or cashews for a softer texture
- 2 tablespoons tahini
- 1 tablespoon honey or date syrup
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- Pinch of sea salt
For the topping:
- 2 –3 tablespoons Kontos pistachio cream
- Optional: drizzle of tahini or a few crushed pistachios for garnish
Instructions
- Prep the dates: Soak them in warm water for 5–10 minutes if they’re not soft, then drain well.
- Blend nuts: Add pistachios and almonds to a food processor and pulse until coarsely ground.
- Add the rest: Add the chopped dates, tahini, honey/syrup, cinnamon, cardamom, and salt. Blend until a sticky dough forms.
- Press into a pan: Line a small tray or container with parchment paper. Press the mixture evenly and firmly into the base.
- Add the Kontos pistachio cream layer: Gently spread the Kontos pistachio cream on top using a spoon or spatula. You can drizzle a bit of tahini on top and create a swirl effect with a toothpick.
- Chill: Refrigerate for 1–2 hours until firm.
- Slice and enjoy: Cut into bars or squares
Notes
Store in refrigerator for up to 1 week or freeze individually wrapped bars for 3 months.
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