# What You’ll Need:
→ Chocolate Base
01 - 7 oz premium dark chocolate (70% cocoa), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 2.8 oz unsalted butter
04 - 2.7 fl oz heavy cream
→ Crunch Layer
05 - 2.8 oz shelled pistachios, crushed
06 - 2.1 oz digestive biscuits, crushed
07 - 1.1 oz toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 oz Medjool dates, pitted
09 - 2 fl oz water
10 - 1/2 tsp ground cardamom
11 - 1/4 tsp fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tbsp dried rose petals, chopped
14 - Extra pistachios, chopped
# How to Make It:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt gently over a double boiler, stirring until smooth. Remove from heat and incorporate heavy cream thoroughly. Set aside to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the melted chocolate mixture in the base of the pan.
03 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate layer. Use a spatula to gently press the mix into the chocolate base.
04 - In a saucepan, combine Medjool dates, water, ground cardamom, and sea salt. Cook gently until dates soften and water is nearly absorbed, approximately 5 minutes. Transfer mixture to a blender and blend until completely smooth.
05 - Dollop or gently swirl the date caramel atop the crunchy chocolate layer.
06 - Refrigerate the pan for at least 2 hours, ensuring the dessert is fully set.
07 - Remove the set dessert from the pan. Cut into bars or squares using a sharp knife. Decorate with edible gold leaf, chopped dried rose petals, and extra pistachios as desired prior to serving.
