Chocolate Nut Butter Date Bark
This is such a delicious, simple treat with unexpected textures. The dates remain somewhat gooey and chewy even when frozen, the nut butter is both creamy and crispy, and the chocolate is crunchy.
Ingredients
Pitted medjool dates (~12 or so)
Creamy peanut butter
Creamy almond butter
1/2 cup semisweet chocolate chips
1 tsp neutral oil
Instructions
Line a baking sheet or large cutting board with parchment paper
Soak the medjool dates in hot water for about 5 minutes to soften them. Drain the water, then lay the medjool dates flat in an even patter, splitting each in half (shown below)
Put another pice of parchment paper on top and use a flat-bottomed cup or rolling pin to smash the dates into a thin layer
Mix equal parts peanut butter and almond butter until smooth. Spread evenly on top of the date layer
Melt chocolate chips with the neutral oil. I microwave for 30 seconds, stir, and repeat to ensure it melts perfectly smooth. Spread on top of nut butter layer. Sprinkle with sea salt, coconut flakes, or any other desired toppings. I think chopped nuts, brittle pieces, or cacao nibs would also be great.
Freeze for at least 1 hour, cut into irregular shapes, and enjoy!
