• Prep the dates: Pull open the Medjool dates lengthwise and remove the pits.
• Toast the nuts: Heat a dry skillet over medium-high heat. Toast each type of nut separately in a single layer, stirring constantly for 2 to 3 minutes until fragrant and lightly golden. Remove them from the skillet immediately and let them cool completely. Once cooled, roughly chop the nuts using a serrated knife.
• Assemble the base: Line a baking pan with parchment paper. Arrange half of the pitted dates in a single layer, flattening them out into an open butterfly shape so they lie snugly adjacent to one another. Press down firmly with your hands to create a solid base.
• Layer the ingredients: Drizzle the dates generously with half of the tahini, then scatter half of the chopped toasted nuts and half of the desiccated coconut on top.
• Repeat and press: Repeat the process with the remaining dates, tahini, nuts, and coconut to create a second layer. Press down firmly on the surface of the entire tray to compact the dessert.
• Chill and serve: Cover the pan tightly with cling film and refrigerate overnight.

Pro-Tips & Storage

• Slicing: Do not attempt to cut the dessert immediately, or it will crumble. After refrigerating overnight, slice it into your desired portions using a sharp knife.
• Portion Control: This dessert is incredibly rich and filling. Cut small, elegant portions—it would be a shame to see such a delicious treat left unfinished on a plate!
• Storage: Keep any remaining slices stored in the refrigerator, tightly covered with cling film. It will stay fresh for up to 7 days.