Chocolate Bark With Dates, Pistachios And Almonds Recipe | olivemagazine

Chocolate bark broke into shards

400g Medjool dates
pitted
2½ tbsp almond butter
2 tbsp pistachio butter (we used Fabbri)
160g 65-70% dark chocolate
1 tsp coconut oil (optional)
30g pistachios
roughly chopped
sea salt flakes
to taste

Method

step 1
Line a 25cm x 18cm tin with baking paper. Using the bottom of a glass or mug, gently press down on the dates individually so they flatten but do not disintegrate completely. Put them in the lined tin, overlapping them slightly, until you have one flat layer of smashed dates.
step 2
Spread the almond butter on top of the dates to the edges in an even layer, using a spoon or small offset palette knife.
step 3
Spread the pistachio butter on top of the almond butter. Melt the chocolate and coconut oil, if using (it will add shine to the chocolate), in 30 second bursts in the microwave, or in a heatproof bowl over a pan of simmering water.
step 4
Pour the melted chocolate over the dates. Sprinkle generously with the pistachios and sea salt flakes, then put in the fridge for 1 hr until completely set. Snap into pieces and serve. It will keep chilled for up to five days.