Prep time: 15-20 minutes 

Cooking time: 5 minutes 

Serves: 4 

Ingredients:

• 30 Pitted Dates 
• 150g Almond Butter  
• ¾ Cup Chocolate (70% Cocoa)
• 1 tsp Coconut Oil 
• ⅓ Cup Roasted Almond flakes  
• 1 Pinch of Sea Salt  

Method:

1. Preheat your oven to 200°C.

2. Spread almond flakes on a baking tray and roast them in the preheated oven for 5 minutes or until they turn golden.

3. Line another baking tray with parchment paper.

4. Arrange the dates on the prepared tray, pressing them down and overlapping slightly to form a rectangular shape, measuring approximately 6 x 5. Carefully spread almond butter over the dates.

5. Place the chocolate in a ceramic bowl and add coconut oil to the bowl. Microwave the bowl in 20-second intervals, stirring each time, until the chocolate and coconut oil are fully melted and well combined. This may take approximately 3 intervals.

6. Carefully pour the melted chocolate mixture over the dates and almond butter, ensuring they are evenly coated.

7. Sprinkle sea salt over the chocolate-coated dates and evenly distribute the roasted almonds on top, gently pressing them into the chocolate to adhere.

8. Place the tray in the freezer for 15-20 minutes, allowing the bark to set.

9. Once set, break or cut the bark into pieces for serving. You can enjoy it either cold or at room temperature.

Tips:

• Feel free to customise this recipe by substituting different nuts, nut butters, or toppings, such as using peanut butter instead of almond butter or toasted coconut in place of roasted almonds.