recipes

Date pecan nut and helwa tat-tork squares

Serves:

2025-01-31

Ingredients

16 medjool dates, stones removed
95g pistachios, toasted (Lamb brand)
120g tahini (Sunita)
60g melted unsalted butter (Benna)
125g dark chocolate, melted (Lamb brand)
150g chocolate helwa tat-tork (Camel brand)
Flaky sea salt

Method

Line a 20cm square tin with baking paper. Open up the dates and place side by side in the tin. Flatten using a glass. Next, throw over the pistachio nuts and squash into the dates using a glass once again. Mix together the melted butter with the tahini and pour on top. Allow to set in the freezer for 10 minutes. Crumble the helwa into the melted chocolate and spread over the tahini. Sprinkle over a little salt flakes and place back into the freezer for 10 minutes before cutting into squares.

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