Healthy Dubai Chocolate Date Bark

A healthier, plant-based twist on viral Dubai chocolate, made with sweet Medjool dates, creamy pistachio butter, crispy kataifi and dark chocolate.

Ingredients

12 large Medjool dates, approximately 250g once pitted

2 cups kataifi pastry, approximately 100–120g

½ cup pistachio nut butter, approximately 125g

80g dark chocolate

1 teaspoon coconut oil or vegan butter, for toasting if required

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Instructions

Line a baking tray or chopping board with baking paper.

Remove the stones from the dates and open each date out flat. Arrange them close together on the baking paper, slightly overlapping to create one rectangular layer.

Place another sheet of baking paper over the dates. Use a rolling pin or the base of a glass to press them together into an even layer. Remove the top sheet of baking paper.

If your kataifi is untoasted, melt the coconut oil or vegan butter in a frying pan over a medium-low heat. Add the kataifi and cook for approximately 5–8 minutes, stirring regularly, until crisp and evenly golden brown. Watch it closely because it can burn quickly.

Place the toasted kataifi in a bowl and mix it with the pistachio nut butter until the pastry is evenly coated.

Spread the pistachio and kataifi mixture over the flattened dates, pressing it into an even layer.

Melt the dark chocolate in short bursts in the microwave, stirring every 20–30 seconds. Alternatively, melt it gently in a heatproof bowl over a saucepan of simmering water.

Pour the melted chocolate over the pistachio layer and spread it evenly to the edges.

Place the date bark in the freezer for approximately 1–2 hours, or until completely firm.

Remove it from the freezer, break or slice it into pieces and enjoy straight from frozen.

Storage

Store the Dubai date bark in an airtight container in the fridge for up to one week or freeze it for up to three months.

How to Remove the Stones From Medjool Dates

Use a small sharp knife to slice each date lengthways without cutting all the way through. Gently open the date with your fingers, remove the stone and spread the date out flat.

Always check the inside before using it and discard any date that appears mouldy, has an unpleasant smell or looks unusual.

How to Choose the Right Dates

Large, soft Medjool dates work best for date bark because they have a naturally sweet, caramel like flavour and are easy to flatten.

Choose dates that feel plump and slightly sticky rather than hard or excessively dry. A little natural sugar crystallisation on the skin is normal, but avoid dates with visible mould or an unpleasant fermented smell.

If your dates are smaller, weigh approximately 250g after removing the stones so that you have enough to create the base.

How to Store Dates After Opening

Once opened, transfer the dates into an airtight container or resealable bag. Keep them in a cool, dry cupboard if you plan to use them quickly, or refrigerate them to help retain their softness and freshness for longer.

Dates can also be frozen in an airtight container. Allow them to soften at room temperature before opening and flattening them.

Tip

If you cannot find kataifi pastry, you can use lightly crushed cornflakes or shredded wheat for a similar crispy texture. In that case, describe the recipe as Dubai-inspired pistachio date bark.

 

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