Ingredients
- Medjool Dates, pitted and halved: 16 ounces
- Dark Chocolate (70% cacao or higher), chopped: 8 ounces
- Peanut Butter or Almond Butter: 2 tablespoons
- Coconut Oil: 1 teaspoon
- Flaky Sea Salt: 1/2 teaspoon
- Chopped Pistachios: 1/4 cup
- Freeze-Dried Raspberries, crushed: 1/4 cup
- Unsweetened Shredded Coconut: 2 tablespoons
Instructions
- Step 1: Line a baking sheet with parchment paper. Arrange the pitted and halved Medjool dates on the prepared baking sheet in a single layer, pressing them down slightly to flatten them.
- Step 2: In a heat-safe bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the dark chocolate and coconut oil, stirring until smooth. Remove from heat.
- Step 3: Drizzle the melted chocolate evenly over the dates, ensuring they are mostly covered. Then, drizzle the peanut butter (or almond butter) on top of the melted chocolate.
- Step 4: Sprinkle the flaky sea salt, chopped pistachios, freeze-dried raspberries, and shredded coconut evenly over the chocolate and date mixture.
- Step 5: Gently press the toppings into the chocolate to help them adhere.
- Step 6: Refrigerate the bark for at least 30 minutes, or until the chocolate is firm. Break into pieces and serve. Store in an airtight container in the refrigerator for up to a week.
Notes
- Keep your finished bark chilled in the fridge for the best snap and to prevent the chocolate from getting melty.
- This treat is best enjoyed cold, so skip the reheating and savor it straight from the refrigerator.
- Break the bark into rustic shards and serve as a sophisticated sweet treat alongside coffee or tea.
- For extra nutty flavor, toast the pistachios lightly before chopping and sprinkling them on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American