PISTACHIO CHOCOLATE CANDIES

This versatile dessert is easy and quick to make and it stays fresh for a long time. You can prepare it in advance and have it on hand for unexpected guests or whenever you feel like indulging. It also makes a great Christmas gift!

Ingredients

• 15 Medjool dates

• 70 g of pistachios

• 40 g of pumpkin seeds

• 2 tablespoons of fresh tahini paste (if you don't have light tahini paste (made from roasted sesame seeds, as dark tahini will be too intense), you can substitute with almond butter or cashew butter).

• 100 g of dark chocolate (I prefer at least 70% cocoa).

Instructions

I soak the Medjool dates in warm water for at least 15 minutes.

I toast the pistachios and pumpkin seeds. I chop the pistachios with a knife or an S-shaped mixer.

I remove the pits from the Medjool dates and chop them finely. I add tahini paste, seeds and the chopped pistachios (I set aside some pistachios for decorating the candies).

I mix everything well.

I melt the chocolate using a double boiler method. I fill one pot with water and when it starts to boil, I place a smaller pot inside it, adding the dark chocolate to melt. If I put the chocolate pot directly on the heat, it will burn, harden and melt unevenly.

I also pour the melted chocolate into the candy mixture and mix everything thoroughly.

I line a plate with baking paper and shape the candies. I sprinkle them with the chopped pistachios. I place the candies in the refrigerator (or on a cold balcony) for at least a few hours until the chocolate hardens.

BON APPETIT!