Roast the almonds in a 350º for 10 min
Cut open each date and lay them face up on a sheet of parchment in rows of 4 across and 6 deep
Place another sheet of parchment and tamp them down hard either with the bottom of a glass or I use the Cuisinart burger press
Remove the top sheet and spread almond butter over the surface - needs to be a bit runny, so microwave for a minute if it is not runny
Sprinkle the almonds over the almond butter
Melt the chocolate in 20 second intervals in the microwave - watch closely and stir
Pour the chocolate over the nuts and spread across
Put it in the fridge for a couple of hours and then either break off or cut into pieces
Salted Dark Chocolate Almond-Date Bark
No-bake Crunchy, chewy, sweet + salty
Ingredients
24 large Medjool dates (preferably soft)
Almond butter
Flaked almonds
Vegan dark chocolate - I use 85-90% - this counteracts the sweetness of the dates
Sprinkling of sea salt (optional)
Instructions
Roast the almonds in a 350º for 10 min
Cut open each date and lay them face up on a sheet of parchment in rows of 4 across and 6 deep
Place another sheet of parchment and tamp them down hard either with the bottom of a glass or I use the Cuisinart burger press
Remove the top sheet and spread almond butter over the surface - needs to be a bit runny, so microwave for a minute if it is not runny
Sprinkle the almonds over the almond butter
Melt the chocolate in 20 second intervals in the microwave - watch closely and stir
Pour the chocolate over the nuts and spread across
Put it in the fridge for a couple of hours and then either break off or cut into pieces
Notes
Try it with peanut butter and peanuts instead of almonds for a change