Chocolate bark with dates, pistachios and almonds
Pop into gift bags for a quick homemade gift, or keep it all to yourself... this fancy dark chocolate bark can be made in just 20 minutes, plus a little chilling time
- Preparation:
- Cooking:
- Total:
Ingredients
- 400g Medjool dates, pitted
- 10 ½tbsp almond butter
- 2tbsp pistachio butter (we used Fabbri)
- 160g 65-70% dark chocolate
- 1tsp coconut oil (optional)
- 30g pistachios, roughly chopped
- sea salt flakes, to taste
Instructions
Step 1
Line a 25cm x 18cm tin with baking paper. Using the bottom of a glass or mug, gently press down on the dates individually so they flatten but do not disintegrate completely. Put them in the lined tin, overlapping them slightly, until you have one flat layer of smashed dates.Step 2
Spread the almond butter on top of the dates to the edges in an even layer, using a spoon or small offset palette knife.Step 3
Spread the pistachio butter on top of the almond butter. Melt the chocolate and coconut oil, if using (it will add shine to the chocolate), in 30 second bursts in the microwave, or in a heatproof bowl over a pan of simmering water.Step 4
Pour the melted chocolate over the dates. Sprinkle generously with the pistachios and sea salt flakes, then put in the fridge for 1 hr until completely set. Snap into pieces and serve. It will keep chilled for up to five days.