Ingredients:
10-12 pitted medjool dates
2 Tablespoons drippy peanut butter
2 Tablespoons chopped peanuts
½ cup dark chocolate chips
1 teaspoon coconut oil
flaky sea salt
Instructions:
Line a small baking sheet with parchment paper. Split dates open and press down each one down onto the sheet, making sure they overlap a little so they stick together.
Drizzle peanut butter on top and use a spoon so spread it across the dates. Sprinkle on chopped peanuts.
Melt chocolate with coconut oil and drizzle it on. Use a spoon to spread it around so it coats everything.
Sprinkle on flaky sea salt and pop the baking sheet into the freezer for 10-15 minutes, or until the chocolate has set. Remove from the freezer, chop the bark into 10 pieces and enjoy.
Store leftovers in the fridge or freezer. If you’re storing in the freezer, the dates will get pretty hard so let the bark sit out a few minutes before biting into it.
Recipe from Eating Bird Food
