Description
This crunchy dark chocolate date bark is a combo of chewy dates, crunchy almonds and creamy almond butter encased in a layer of dark chocolate. Could dessert get any better?
Ingredients
Scale
- 18 pitted Medjool dates
- ⅓ cup Almond butter or Sunflower butter
- ⅓ cup chopped raw Almonds
- 1 ½ cups Chocolate chips
- Flaky salt
Instructions
- Line a baking sheet with parchment paper and lay out the dates in a rectangle shape. Make sure each date is opened fully so it's easier to press down. Lay another layer of parchment over top the dates, and using the bottom of a cup or measuring cup, press the dates down firmly. The goal is to get the date layer super thin, about ¼" thick.
- Next, drizzle over the almond butter (or sunflower butter) and sprinkle over the chopped almonds.
- Melt the chocolate chips in a double boiler or a microwave. If your chocolate is super thick, add 1 tsp of coconut oil. This will help make the chocolate more runny and smooth. Pour the chocolate over the date bark; make sure there aren't any gaps and everything is covered with chocolate. The chocolate acts like glue, so it's super important everything is covered with chocolate so your bark doesn't fall apart.
- Place the date bark in the freezer for 30 minutes or until set. You can also let the date bark chill in the fridge for 1 hour instead. Once firm, cut the date bark into large triangles with a sharp knife. Finish with a sprinkle of flaky salt.
- Store the date bark in an airtight glass container in the fridge. I highly recommend putting layers of parchment paper between the bark so it doesn’t stick to the other pieces.