This easy chocolate date bark is a delicious snack that can be made in minutes. It has a chewy, caramel flavour, plenty of crunch from the nuts and chilled chocolate, and it also offers a wealth of nutrients.
This recipe can easily be adapted to be both dairy and nut free. Simply use your dairy free chocolate of choice and swap the nuts/nut butter for seeds and a seed butter or tahini.
Line a baking sheet with parchment paper, remove seeds from dates then press them down to flatten out with the cut side up.
Dollop the peanut butter over the dates, then spread it out to the edges using the back of a spoon.
Roughly chop the peanuts (or nuts of choice), then sprinkle them over the top of the peanut butter again, right out to the edges.
Melt chocolate and coconut oil in the microwave or a double boiler on the stove. Pour over chopped nuts and spread out evenly.
Sprinkle the top of the chocolate with desiccated coconut and flaked sea salt. Move the tray to the freezer and freeze for 30-60 minutes.
Remove the chocolate date bark from the freezer, chop into chunks and serve. Store any leftovers in an airtight container in the fridge.