PISTACHIO
BUTTER FILLED
PISTACHIO DATES
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Ingredients
  • 10 Sun Tatsy™ sun-dried Medjool dates
  • 20g Walnut
  • 1tsp Coconut Oil
  • 30g Pistachio Butter
  • Flaky sea salt
DIRECTIONS

  • In a pan over low heat, toast the walnuts and roughly chop them into smaller pieces.
  • In a saucepan, heat up some water to a simmer. Place a glass bowl on top of the saucepan and add dark chocolate and coconut oil. Stir using a spatula until the chocolate melts. Set aside to cool.
  • Remove the pits from each Medjool date, pipe in several layers of pistachio butter, and add walnuts.
  • Transfer to the fridge for up to 1 hour.
MAKE IT WITH SUN TASTY

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