Kunafa Pistachio Date Bark

Ingredients

• 100 g Kunafa dough (Cut into fine pieces)
• 2 tbsp Butter (For toasting the kunafa)
• 5 tbsp Pistachio paste
• 2 tbsp Tahini paste
• 17 Medjool dates (Source states 16–18 dates; cut open and remove pits)
• 0.333 cup Whole pistachios (Sprinkle over the kunafa-pistachio layer)
• 1 cup Chocolate (Melt until smooth)
• 1 tbsp Coconut oil (Melt with the chocolate)

Steps

1. 1

   Cut the kunafa pastry into fine pieces.

2. 2

   Toast the cut kunafa with the butter in a pan over low heat, stirring frequently, until golden and crisp, about 3–5 minutes. Take care not to burn it; thorough toasting provides the finished bark's crunch.

3. 3

   Transfer the toasted kunafa to a mixing bowl and set it aside.

4. 4

   Add the pistachio paste and tahini paste to the toasted kunafa, and mix until evenly combined.

5. 5

   Line a small tray with parchment paper.

6. 6

   Cut open the dates, remove their pits, and lay the dates flat on the lined tray in a single layer.

7. 7

   Spread or layer the kunafa-pistachio mixture over the dates.

8. 8

   Sprinkle the whole pistachios over the kunafa-pistachio layer.

9. 9

   Place the chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, checking and stirring between intervals, until completely smooth. Do not burn the chocolate.

10. 10

    Pour the melted chocolate over the kunafa-pistachio layer, covering the bark as evenly as possible.

11. 11

    Freeze the bark for 2–3 hours, until firm.

12. 12

    Cut the frozen bark into squares and serve.

Notes

Ensure the kunafa is toasted well for the best crunch. Refrigerate any remaining bark. The source does not specify the tray dimensions or the exact chocolate type.

Nutrition per serving

• dessert
• snack
• Middle Eastern
• no-bake
• frozen
• chocolate
• pistachio
• date-based