# 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 crushed pistachios
06 - 2.1 oz crushed digestive biscuits
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 chopped dried rose petals
14 - Extra chopped pistachios
# Steps to Follow:
01 - In a heatproof bowl set over a double boiler, gently melt the dark chocolate, milk chocolate, and butter, stirring continuously until smooth. Remove from heat and blend in the heavy cream. Allow the mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour the chocolate mixture into the pan and spread evenly with a spatula.
03 - Evenly sprinkle crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes over the chocolate base. Gently press the toppings into the chocolate using a spatula.
04 - In a small saucepan, combine pitted dates, water, cardamom, and salt. Cook over low heat, stirring, until dates soften and liquid is absorbed, about 5 minutes. Blend the mixture until completely smooth.
05 - Drop spoonfuls of the date caramel over the chocolate crunch layer and create swirls using a knife or spatula.
06 - Refrigerate the pan for a minimum of 2 hours, or until the dessert is fully set and firm.
07 - Remove from the pan and slice into bars or squares. Decorate with edible gold leaf, chopped dried rose petals, and additional pistachios. Serve chilled or at room temperature.
