Raspberry Chocolate Date Bark
A raspberry twist on the viral date bark featuring crunchy peanut butter, fresh raspberries, dark chocolate and a sprinkle of flakey sea salt.
Ingredients
- 500 g dates pitted
- 250 g natural crunchy peanut butter about 1 cup
- 250 g fresh raspberries
- 360 g dark chocolate
- Pinch of flakey sea salt
Instructions
- Line a tray with baking paper.
- Slice the dates lengthways, remove the pits, and flatten them cut-side up to form a tight, even base. Press together firmly so there are no gaps in between. Place another piece of baking paper on top and using a cup or rolling pin, roll it flat into an even base.
- Remove the top baking paper, and spread the peanut butter evenly over the date layer.
- Flatten the raspberries between your fingers and place them evenly over the top of the peanut butter layer
- Melt the dark chocolate in the microwave in 30-second intervals, stirring between each, until smooth. Alternatively you can melt the chocolate using the double boiler method.
- Pour the melted chocolate over the toppings and spread gently to cover everything evenly.
- Chill in the freezer for at least 1 hour, or until fully set.
- Once set, cut into smaller pieces. Finish with a sprinkle of flakey sea salt if desired.
STORAGE
- Store in an airtight container in the freezer for up to 2 weeks
