Peppermint Date Bark Recipe
Servings: 12 servings
Ingredients
- 12 Medjool dates (pitted)
- 2 TBSP almond butter
- 2 TBSP almonds (chopped)
- ½ cup cacao wafers
- 1 tsp coconut oil (for cacao wafers)
- ¼ cup peppermint candy (crushed)
- ½ cup cacao butter wafers
- ½ tsp coconut oil (for cacao butter wafers)
- Maldon salt (for sprinkling)
Instructions
- Fold a piece of parchment paper in half and lay it open on a flat surface. Slice each pitted date in half lengthwise, but don’t cut all the way through, the halves should remain attached. Arrange the dates on one half of the parchment in four rows of three.
- Lightly wet the parchment paper. Fold the parchment over the dates and gently roll with a rolling pin to flatten them evenly.
- Spread almond butter evenly over the flattened dates. Sprinkle the chopped almonds over the almond butter layer.
- Fill a pot or the bottom of the double boiler with a few inches of water and bring to a simmer. Add the chocolate chips and 1 teaspoon of coconut oil to the top pot or bowl.
- Pour the melted chocolate over the almond butter and date layer and spread evenly.
- Place candy canes or peppermint candies in a small bag and crush with a rolling pin or heavy object. Sprinkle the crushed peppermint evenly over the chocolate.
- Melt the cacao butter wafers in the top of the double boiler or glass bowl with 1/2 teaspoon coconut oil. Drizzle or pipe the cacao butter over thh top of the bark.
- Sprinkle flaky sea salt over the top.
- Lift the bark using the parchment onto a baking sheet and chill in the fridge or freezer until fully set, about 20–30 minutes.
- Slice or break into pieces and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- You can also freeze leftovers for longer term storage.
Nutrition
Serving: 1serving