Peppermint Chocolate Date Bark with Almond Butter
Ingredients
- 12 medjool dates (pitted)
- 2 tablespoons almond butter
- 2 tablespoons almonds (chopped)
- 1/2 cup chocolate chips (or melting wafers)
- 1 teaspoon coconut oil
- 2 candy canes
- 1/4 cup white chocolate chips (or melting wafers)
- 1/2 teaspoon coconut oil
Instructions
- Fold a piece of parchment paper in half and then lay open.
- Cut 12 pitted Medjool dates in half along their long edge. Do not cut all the way through the pitted dates so they are still attached on the long edge when you open them up. Lay the sliced dates side-by-side in four rows of three on the right half of the parchment paper. Lightly spray the left half of the parchment paper with non-stick spray. Fold the parchment back in half covering up the dates. Using a rolling pin, roll on top of the parchment paper to flatten the dates.
- Spread the almond butter over the layer of dates. Finely chop the almonds with a sharp knife on a cutting board and then sprinkle over the almond butter layer.
- In a microwave-safe bowl, melt the 1/2 cup of chocolate chips with 1 teaspoon of coconut oil. Heat in 30-second intervals in the microwave, stirring in between, until the chocolate is smooth and fully melted. Pour the melted chocolate over the date bark and spread with a spatula to fill in all the spaces.
- Place 2 candy canes or 12 peppermint candies in a small plastic bag. Crush the pieces using a rolling pin or other heavy object. Sprinkle the crushed pieces over the melted chocolate.
- In a microwave-safe bowl, melt the 1/4 cup of white chocolate chips with 1/2 teaspoon of coconut oil. Heat in 18-second intervals in the microwave, stirring in between, until the chocolate is smooth and fully melted. You'll want to melt the white chocolate in shorter intervals since you are melting a smaller amount. White chocolate becomes thick and dry if it becomes overheated.You can drizzle the melted white chocolate over the bark. Or you can pour it into a piping bag or small snack bag with the corner clipped off to allow more control over your design.
- In a microwave-safe bowl, melt the 1/4 cup of white chocolate chips with 1/2 teaspoon of coconut oil. Heat in 18-second intervals in the microwave, stirring in between, until the chocolate is smooth and fully melted. You'll want to melt the white chocolate in shorter intervals since you are melting a smaller amount. White chocolate becomes thick and dry if it becomes overheated.You can drizzle the melted white chocolate over the bark. Or you can pour it into a piping bag or small snack bag with the corner clipped off to allow more control over your design.
- Add a sprinkle of flaky salt over the top of the bark. Then, lift it with the parchment paper onto a small baking sheet and place in the fridge or freezer until set. Then slice or break into pieces and enjoy!
Video
Did you make this recipe?Please let me know in the comments below how it turned out :)