Ingredients

Method

• 125 g butter
• 110 g caster sugar
• 1 t vanilla essence
• ½ t ground cinnamon
• 150 g Woolworths Medjool dates, pitted and chopped
• 150 g Marie biscuits, roughly crushed
• 30 g pistachios, chopped (optional)
• 45 g desiccated coconut

Method

Ingredients

1. Heat the butter, sugar, vanilla and cinnamon in a saucepan over a low heat. Stir with a wooden spoon until the sugar has dissolved completely, taking care not to burn the sugar.

2. Add the dates and stir gently until the mixture comes together, about 2 minutes. Add the pistachios, if using. Remove from the heat, then gently stir in the Marie biscuits.

3. Line a non-stick loaf tin with baking paper and spray with nonstick cooking spray. Sprinkle some of the coconut into the base of the pan.

4. Press the mixture into the tin using the back of a spoon as evenly as possible. Sprinkle over the remaining coconut and gently press down into the dates. Allow to cool completely, then chill for at least 3–4 hours to set. Remove from the fridge, allow to come to room temperature for 15–20 minutes, then slice to serve.

Cook's note:  Make these in advance and keep in the fridge. Decorate with extra pistachios and melted dark chocolate if you like.

Find more Ramadan recipes here. 

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy