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Date Bark with Pecans & Hazelnuts
Chocolaty and oh so nutty! This homemade date bark is a delightfully indulgent yet healthier snack that's super simple to make.
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 0 mins
Ingredients
250 g pitted dates (Medjool or Iranian), halved
½ C (125 ml) roasted pecan nuts and hazelnuts, roughly chopped (may use preferred nuts)
¼ C (60 ml) dried cranberries (optional)
80-100 g good quality dark chocolate
A pinch of flaky sea salt (optional)
Method
Line a baking tray with baking paper.
Place the dates into a heatproof bowl and cover with boiling water. (Note: If using pre-pitted dates, double-check for any remaining pits.) Allow to soak for at least 10 minutes, then drain the liquid and ensure that the dates are dry. Place the dates in neat rows on the lined tray, slightly overlapping them. Cover with a sheet of cling wrap and gently press down with your hand or the bottom of a baking tray to form an even layer, ensuring there are no gaps.
Melt the nut butter in a microwave-safe bowl for 15-20 seconds until runny. Drizzle it evenly over the layer of dates and smooth out with an offset spatula or knife.
Sprinkle the chopped nuts and cranberries evenly over the nut butter layer.
Melt the chocolate in a heatproof bowl, either in the microwave in 30-second intervals or over a double boiler. Stir until smooth and glossy. Drizzle this over the nuts; try to seal any gaps and form a solid chocolate layer. Sprinkle with flaky sea salt, if using.
Place the tray into the fridge or freezer until the chocolate sets. Cut the bark into pieces, as desired, using a sharp knife and snack away. Store the remaining pieces in the fridge.
