Salted Chocolate Date Bark

Prep time: 20 minutes
Cook time: 20 minutes
Makes: 10 - 12 pieces

INGREDIENTS

200g FreshLife Medjool Dates
½ cup smooth natural almond butter
⅓ cup FreshLife Natural Almonds, roughly chopped
⅓ cup FreshLife Pumpkin Seeds, roughly chopped
1 tbsp coconut oil
175g dark chocolate
Flaky sea salt, to taste

METHOD

  1. Toast the chopped nuts and seeds lightly in a dry pan and set aside.

  2. Cut the FreshLife Medjool Dates in half and remove the pits.

  3. Place the dates in a single layer on a lined baking sheet, cut side up. Cover with another sheet of baking paper, then use the flat bottom of a heavy glass or cup to carefully flatten and press the dates together. Remove the baking paper and check there aren’t any gaps between the dates.

  4. Dollop the almond butter onto the dates and spread into an even layer. If the almond butter is quite stiff, warm it for a few seconds in the microwave first to make it easier to spread.

  5. Sprinkle the almond butter with the chopped almonds, and pumpkin seeds.

  6. Break or chop the dark chocolate into pieces. Carefully melt the coconut oil and the dark chocolate together in a microwave-safe bowl in the microwave in 10-second bursts until the chocolate is fully melted.

  7. Pour the melted chocolate over the dates and spread so everything is covered. Sprinkle it with sea salt immediately and freeze for 20 minutes. Break into pieces and enjoy!

 
Baking, Desserts and Treats, LunchboxSuze QuinlanDates, Natural Almonds, Pumpkin Seeds