November ~ Medjool Date Bark

This bark is so easy to make, and pretty good for you too! The best part is that there’s no real measurements. Make it as big or as small as you want. Use a dark chocolate (I prefer Lindt 78% cocoa) to offset the sweetness of the dates.

20-30 whole medjool dates with pits removed

peanut butter or almond butter

Roughly chopped almonds, raw or roasted

Dark chocolate, whichever kind you prefer - melted

Chopped fresh rosemary

Course sea salt

Parchment paper

Remove the pits from the dates and spread the dates out on the parchment paper in rows of 4 or 5 per row depending on how big you’re making the bark sheet. Cover the flattened dates with another sheet of parchment and use the bottom of a glass or a rolling pin to flatten the dates into a thinner and even sheet. Remove the top layer of parchment. Adjust the dates so they are all close together with just a few gaps showing.

Spread the nut butter over the dates and use a knife to cover. This doesnt have to be perfect. The nut butter that spreads into the gaps will freeze. Sprinkle the chopped almonds over the peanut butter and then pour the melted chocolate over top, spreading it to cover as much as you can. Don’t worry if its not perfect! Sprinkle a little freshly chopped rosemary and course sea salt on top.

Freeze for one hour. Remove from freezer. Peel the underlayer of parchment off and place the sheet on a cutting board. Roughly chop the bark into pieces and store in an airtight container in the freezer. Enjoy!