INGREDIENTS
½ cup roughly chopped pistachios
½ cup coarsely ground pistachios
16 soft pitted Medjool dates, chopped
2 tbsp tahini
1/2 tsp cardamom
1 tsp cinnamon
2 tbsp carob powder
Optional:
Pinch of salt
INSTRUCTIONS
Heat skillet on medium. Dry roast all pistachios until fragrant. Remove from the pan, and divide in half. Process half of the pistachios to a course crumb and set aside.
On medium-low heat, add chopped dates and tahini. Cook, mix, and press with a spoon until dates break down and form a thick caramel texture (about 5-7 minutes). Add spices, pistachio pieces, and carob powder. Mix to combine. The mixture will be very thick.
Add mixture to a parchment-lined 8×8-inch pan. Press firmly into the pan. Sprinkle heavily with ground pistachios and press to create a layer.
Refrigerate for about 1 hour, or until firm. Remove the square by lifting the parchment paper from the pan. Cut and enjoy!
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