Ingredients
Date, Almond & Cacao Base
120g Medjool dates, pitted
60g almonds
20g cacao nibs
Pinch of sea salt
Black Sesame Coconut Filling
100g raw cashews, soaked for 2–4 hours and drained
80g shredded coconut
80g full-fat coconut cream
35g Mānuka honey
30g black sesame paste
Pinch of sea salt
Dark Chocolate Coating
150g dark chocolate, 70–80%
5–10g bee pollen, for sprinkling
Method
1. Prepare the tin
Line a 20×20 cm square tin with baking paper, leaving some paper hanging over the sides. This will make it easier to lift the slab out once frozen. You can also use square molds here instead.
2. Make the base
Add the almonds and cacao nibs to a food processor. Pulse until roughly ground.
Add the Medjool dates and a pinch of sea salt. Blend until the mixture becomes sticky and holds together when pressed between your fingers.
Transfer to the lined tin and press firmly into an even, compact layer. Place in the fridge while you prepare the filling.
3. Make the black sesame coconut filling
Add the soaked and drained cashews, coconut cream, Manuka honey, black sesame paste and sea salt to a high-speed blender or food processor.
Blend until very smooth and creamy.
Add the shredded coconut and pulse briefly until incorporated while still keeping a little coconut texture.
4. Assemble
Spread the black sesame coconut filling evenly over the date base.
Use the back of a spoon or an offset spatula to smooth the surface.
Place in the freezer for 2–3 hours, or until completely firm.
5. Cut into bars
Lift the frozen slab from the tin using the baking paper.
Using a large, sharp knife, cut into 12 rectangular bars.
For clean edges, run the knife under hot water, wipe it completely dry and then make each cut. Repeat between slices if needed.
Return the bars to the freezer while you melt the chocolate.
6. Coat in dark chocolate
Gently melt the dark chocolate in a heatproof bowl over a pan of barely simmering water, or microwave it in short bursts, stirring frequently.
Dip each frozen bar into the melted chocolate, allowing the excess chocolate to drip off.
Place onto a tray lined with baking paper.
7. Finish with bee pollen
While the chocolate is still wet, sprinkle a small amount of bee pollen over each bar. Refrigerate until the chocolate shell is completely set.
To Serve
Let the bars sit at room temperature for 5–10 minutes before eating. The centre will soften slightly while the dark chocolate stays crisp.
Storage
Store in an airtight container in the fridge for up to 1 week.
For longer storage, keep them in the freezer and allow them to soften for 10–15 minutes before serving.
I’d keep the bars fairly small because the dates, cashews, coconut, Manuka honey and dark chocolate make them quite rich.
Recipe & images by: Emilie Lassen
