Chocolate Tahini Pistachio Baklava

Directions

1. Combine water, sugar, 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 ⅓ cup Chocolate Tahini on top of the top phyllo sheet, then evenly sprinkle ½ cup chopped nuts over the tahini. You will continue this layering process for XX layers in this order:

3. 6 layers of phyllo, oiled between each sheet, ½ cup chopped nuts

4. 6 layers of phyllo, oiled between each sheet, ⅓ cup Chocolate Tahini, ½ cup nuts

5. 6 layers of phyllo, oiled between each sheet, ½ cup chopped nuts

6. 6 layers of phyllo, oiled between each sheet, ⅓ cup Chocolate Tahini, ½ cup nuts

7. 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.

8. Bake at 350F for 45-50 minutes or until golden brown. When you remove the baklava from the oven, immediately pour the date syrup evenly over the entire dessert. You should hear it sizzle.

9. 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.