Ingredients
- Medjool Dates, pitted: 16 ounces
- Dark Chocolate Chips: 12 ounces
- Peanut Butter: 2 tablespoons
- Coconut Oil: 1 teaspoon
- Flaky Sea Salt: 1/2 teaspoon
- Chopped Walnuts: 1/4 cup
- Dried Cranberries: 1/4 cup
- Toasted Coconut Flakes: 2 tablespoons
Instructions
- Step 1: Line a baking sheet with parchment paper.
- Step 2: Spread the pitted dates evenly across the parchment paper, pressing down slightly to flatten them into a single layer and close any gaps.
- Step 3: Melt the dark chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until completely smooth. Stir in the peanut butter until fully combined.
- Step 4: Pour the melted chocolate mixture over the dates, spreading it evenly with a spatula.
- Step 5: Sprinkle the chocolate with flaky sea salt, chopped walnuts, dried cranberries, and toasted coconut flakes.
- Step 6: Refrigerate for at least 30 minutes, or until the chocolate is firm. Break the bark into pieces and serve. Store in an airtight container in the refrigerator.
Notes
- Store leftover bark in the fridge to keep the chocolate firm and prevent the dates from getting too sticky.
- While reheating isn't recommended, a few seconds at room temperature softens the bark slightly for easier eating.
- Break the chilled bark into rustic pieces for a beautiful dessert board addition or a sweet snack alongside coffee.
- For an extra nutty flavor, toast the walnuts lightly before chopping and sprinkling them on the chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American