Date Bark
Original recipe
Ingredients
- 10-12 pitted medjool dates
- 2 Tablespoons raw salted almond butter
- ½ cup dark chocolate chips
- 1 teaspoon coconut oil
- flaky sea salt
Instructions
- Line a small baking sheet with parchment paper. Split dates open and press down each one down onto the sheet, making sure they overlap a little so they stick together.
- Drizzle almond butter on top and use a spoon so spread it across the dates.
- Melt chocolate with coconut oil and drizzle it on. Use a spoon to spread it around so it coats everything.
- Sprinkle on flaky sea salt and pop the baking sheet into the freezer for 10-15 minutes, or until the chocolate has set. Remove from the freezer, chop the bark into 10 pieces and enjoy.
- Store leftovers in the fridge or freezer. If you’re storing in the freezer, the dates will get pretty hard so let the bark sit out a few minutes before biting into it.
Notes
Roll out dates between 2 sheets of parchment to get them as thin as possible.
Nutritional information
Serving: 1/10th recipe | Calories: 149kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 166mg | Fiber: 6g | Sugar: 17g