Making baklava isn’t the easiest feat, but the taste of this one is definitely worth all of the time and dedication to creating those flaky layers. *swoon* Our Chocolate Tahini Pistachio Baklava is flaky, crisp, and tender with chocolatey and nutty notes. Topped with a silan date syrup that lightly softens the dough and adds a touch of depth, this make-ahead dairy-free dessert is basically a party in your mouth! Grab the recipe on our site or tap that link in bio.

Ingredients:

For the syrup

For the baklava

  • 1 package of phyllo dough (about 40 sheets) *make sure the phyllo is thawed according to package directions before cooking; sheets may need to be trimmed to fit your baking dish
  • 1 cup coconut oil, melted
  • 1 cup Soom Chocolate Sweet Tahini (could also use Soom Dark Chocolate Sea Salt Tahini for a slightly salty baklava) 
  • 2 1/2 cup pistachios, finely chopped (can also use pecans if desired) 

 

Directions:

For the syrup

  1. Combine water, sugar, silan date syrup, and lemon juice in a small saucepan. Bring it to a boil over medium heat. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool.

For the baklava

  1. Brush the bottom of a 9 x 13 baking dish with some of the melted coconut oil. The bottom layer of the baklava will have 8 sheets of phyllo. Lightly oil between each sheet with coconut oil and a silicon brush as you gently place each piece. Cover remaining phyllo sheets with a damp cloth between use to keep them from drying out.
  2. Spread 1/3 cup chocolate sweet tahini on top of the top phyllo sheet, then evenly sprinkle 1/2 cup chopped nuts over the tahini. You will continue this layering process for XX layers in this order:
    1. 6 layers of phyllo, oiled between each sheet, 1/2 cup chopped nuts
    2. 6 layers of phyllo, oiled between each sheet, 1/3 cup Chocolate tahini, 1/2 cup nuts
    3. 6 layers of phyllo, oiled between each sheet, 1/2 cup chopped nuts
    4. 6 layers of phyllo, oiled between each sheet, 1/3 cup Chocolate tahini, 1/2 cup nuts
  3. Then finish with 8 sheets of phyllo, oiled between each sheet and brushed generously on top with coconut oil to get a beautiful brown top. Cut the baklava diagonally both ways to form small diamond shapes about 2″ wide each, making sure to cut all the way through.
  4. Bake at 350F for 45-50 minutes or until golden brown. When you remove the baklava from the oven, immediately pour the syrup evenly over the entire dessert. You should hear it sizzle.
  5. Let the baklava sit at room temperature for 6 hours or overnight before serving so the syrup can soak in and lightly soften the phyllo.
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