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Telegraph

Chocolate date bars with pistachio and raspberry

This is my twist on a Palestinian ma'amoul. Made with the traditional filling of rich dates and nuts, and flavoured with hints of rose water, cardamom and anise, the bars are drizzled with dark chocolate. These are guaranteed to be popular. Little do people know the bars are vegan. Requires cooling, chilling and setting time. Overview Prep time 20 mins Cook time 15 mins Serves 24 bars Ingredients 250g walnuts 60g date paste (or 60g pitted medjool dates, finely chopped, plus 1 tbsp sunflower oil) 140g vegan 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 2 tbsp runny honey or agave syrup 2 tbsp rose water 200g vegan dark chocolate (70 per cent cocoa solids), broken into roughly 1cm pieces 5g freeze-dried raspberries 2 tbsp pistachios, finely crushed Method Step Preheat the oven to 190C/170C fan/gas mark 5, and line a baking dish with baking parchment. Step 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. Step 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. Step 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. Step 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. Step 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.