Dark Choc Bark with Coconut Nut Cashew Butter
makes 20 pieces | Pieces
Easy | 15
Ingredients
All ingredients available at The Source Bulk Foods:
- 8 pitted Medjool dates
- ⅓ cup Coconut cashew butter
- ⅓ cup chopped cashews
- 1 cup Dark Chocolate buttons
- Flaky salt
- Sprinkle of coconut flakes
Method
- Start by preparing your baking tray with a sheet of parchment paper. Arrange the dates in a neat rectangular pattern, ensuring each one is fully opened for easier flattening. Place another parchment sheet over the dates, then firmly press them down using the bottom of a cup or measuring cup, aiming for a layer that's about 5 mm thick.
- Next, evenly spread a layer of coconut cashew butter over the pressed dates, then sprinkle chopped cashews on top.
- Melt the chocolate chips in a heatproof bowl set over a pot of simmering water, or microwave them in 15‑second bursts. If the chocolate seems too thick, stir in 1 teaspoon of coconut oil to achieve a smoother consistency. Pour the melted chocolate over the date layer, ensuring every spot is covered so the chocolate can hold everything together. Top with a generous dusting of coconut flakes and a light sprinkle of flaky salt.
- Finally, chill the bark by placing it in the freezer for 30 minutes (or in the refrigerator for about 1 hour) until it firms up. Once set, cut it into large triangles using a sharp knife and, if desired, add an extra pinch of flaky salt and more coconut flakes for garnish.
