Ingredients:
Biohack Base:
2 Tbsp butter (plus more if needed)
4 scoops Zen Basil Biohack Protein
Pistachio Butter:
2 cups raw pistachios
2 cups water
Assembly:
Medjool dates, pitted (as many as you'd like to make)
Pinch of salt
Pinch of ground cardamom
Melted dark chocolate (amount based on batch size)
Optional: sea salt flakes, crushed saffron for garnish
Instructions:
1. Make the Biohack Layer
In a bowl, melt 2 Tbsp butter. Mix in 4 scoops of Zen Basil Biohack Protein until smooth and paste-like. Add more melted butter if needed to help it combine. Set aside.
2. Blend Pistachio Butter
In a high-speed blender, blend:
2 cups raw pistachios
2 cups water
Blend until creamy and smooth. Set aside. (Tip: You can soak pistachios in hot water for 20–30 minutes beforehand for extra creaminess.)
3. Assemble the Layers
Line a tray with parchment paper.
Pit the Medjool dates and flatten them gently using the back of a spatula to form a soft, sticky base.
Flip the flattened dates over (sticky side up).
Spread a layer of pistachio butter evenly over the date base.
Add dollops of the Biohack protein-butter mixture over the pistachio layer.
Sprinkle a dash of salt and cardamom.
4. Chocolate & Topping
Melt your favorite dark chocolate and pour evenly over the top.
While still warm, sprinkle with flaky sea salt and a pinch of saffron (optional but elevated!).
5. Freeze
Freeze for at least 1 hour or until fully set.
Slice into squares or bars and enjoy straight from the freezer!
