1 cup pitted dates
½ cup tahini
2 tablespoons coconut oil (room temperature)
½ teaspoon ground cardamom (optional)
sprinkling of flakes of sea salt

Combine the dates, tahini, coconut oil and cardamom in a food processor. Blend till it’s a very smooth, creamy and thick paste.
Transfer the mixture to a cling-wrap lined baking tray and use a spatula to press it down evenly. Sprinkle with salt.
Cool in the fridge until firm. Remove from the pan and cut into bite-size pieces.
Store in an airtight container in the freezer for up to a month.