These bars are flavoured with rose water, cardamom and anise, and are bound to be popular with a crowd
The traditional rich dates and nut filling is complemented with a drizzle of dark chocolate
Ingredients
- 250g walnuts
- 60g date paste (or 60g pitted medjool dates, finely chopped, plus 1 tbsp sunflower oil)
- 140g chocolate digestive biscuits, broken into fine crumbs (about 9 biscuits)
- 100g dark muscovado sugar
- ¾ tsp ground cardamom
- 1 tsp ground cinnamon
- ¾ tsp ground anise seed (aniseed)
- ½ tsp mahleb (a powdered spice derived from cherry stones, available from speciality stores)
- 2 tbsp runny honey or agave syrup
- 2 tbsp rose water
- 200g dark chocolate (70 per cent cocoa solids), broken into roughly 1cm pieces
- 5g freeze-dried raspberries
- 2 tbsp pistachios, finely crushed
Method
- Preheat the oven to 190C/170C fan/gas mark 5, and line a baking dish with baking parchment.
- Place 250g walnuts in this dish and toast for 8-10 minutes. Remove from the oven and set aside to cool completely. Once cool, finely chop in a food processor – be sure not to over-process.
- If using dates rather than the paste, put 60g pitted, finely chopped medjool dates and 1 tbsp sunflower oil into a small pan and place on a low heat. Cook for 5 minutes, stirring frequently, to form a mushy, sticky paste. Remove from the heat and set aside.
- Place the chopped walnuts, 140g vegan chocolate digestive biscuits, broken into fine crumbs, 100g dark muscovado sugar, ¾ tsp ground cardamom, 1 tsp ground cinnamon, ¾ tsp ground anise seed, ½ tsp mahleb and ½ tsp salt in a medium bowl and mix well to combine.
- Add the date paste, 2 tbsp runny honey and 2 tbsp rose water, and knead thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
- Spread the mixture on a lined oven tray, about 30 x 20cm, and press it down firmly. Refrigerate for at least 2 hours, or overnight.
- In a heatproof bowl set over a pan of barely simmering water, melt 200g vegan dark chocolate (broken into roughly 1cm pieces) until smooth and shiny.
- Drizzle the melted chocolate over the cookie base and sprinkle with 5g freeze-dried raspberries and 2 tbsp finely crushed pistachios. Leave for 1 hour to firm up before cutting into squares.