A little something I love to pair with the paradise bars ~ easy to make as a quick snack, I make these when I’m craving a little fancy afternoon treat.

To add to the indulgence, dip them melted dark chocolate and once cool, keep them in the fridge.

I like to serve them on a vintage silver platter at the end of a dinner party, just as everyone starts winding down, these come out to sweeten off the evening.

DATES, TAHINI, CARDAMON & ROSE

INGREDIENTS:

• As many medjool dates as you plan to eat
• Jar of Tahini
• 1 cardamon pod per date
• Dried edible rose petals

RECIPE:

1. Remove the seeds from the cardamon pods and crush in a pestle and mortar.
2. Cut a line horizontally along each date to remove the stone (be careful not the cut the date completely in half).
3. Open the date slightly and spoon a teaspoon of tahini into each pit of the date where the stone once was.
4. Sprinkle a pinch of cardamon powder along the tahini.
5. Squeeze the date shut slightly, using the tahini to hold it together.
6. Place on pretty plate and sprinkle with dried rose petals.
7. Enjoy in one sitting or keep in the fridge for later :~)