2 1/3 tbsps Tahini
1 1/4 tbsps Pitted Dates (soaked, drained and rinsed)
2 1/3 tsps Pistachios (shelled, roughly chopped, divided)
1. Line a loaf pan with parchment paper.
2. Combine the tahini and dates in a food processor or blender and blend until smooth. Add a teaspoon of water at a time if needed to loosen up the mixture.
3. Gently fold in 3/4 of the pistachios and transfer to the loaf pan. Spread evenly and top with the remaining pistachios.
4. Freeze for at least an hour or until set. Cut into squares or slices and enjoy!
Keep frozen in an airtight container or freezer bag. Line with parchment paper between pieces if needed.
One serving equals one thin slice, about 1/4-inch thick. A standard loaf pan was used to make 20 servings. This recipe also works in an 8 x 8-inch dish.
Use sesame seeds, coconut flakes or dried fruit instead of pistachios.
Use toasted pistachios.
Make it Sweeter
Add more dates, honey or maple syrup before transferring to the loaf pan for freezing.
- Cook Time: 1 hour
- Serving Size: 1
- Calories: 280
- Sugar: 8g
- Sodium: 42mg
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg