Coconut & Almond Date Bark

4 Ingredients, 4 layers and minimal effort, this coconut and almond butter date bark is a true delight.

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YOU WILL NEED

• Medjool dates or any soft dates

• Almond butter, smooth or crunchy

• Desiccated coconut, toasted

• Dark chocolate

ALMOND BUTTER

I used smooth 100% almond butter, without any added salt, sugars or oils. Either crunchy or smooth will work wonderful in this recipe. The only thing I would suggest is using a nut butter without any added sugars or oils.

If you don't have or don't like almond butter I recommend using either cashew or macadamia butter. You could use peanut butter, but it will likely overpower the coconut flavour.

TIP! I recommend using a runny almond butter to make the spreading easier.

COCONUT

I love toasting the desiccated coconut in a pan until the bits are golden and fragrant. This will add depth of flavour and a bit of crunch to the bark. The toasting is optional, but recommended. If you have never toasted coconut in a pan make sure to do this on low and keep an eye on it to avoid burning the coconut. Once it starts turning golden it will go quickly. Keep stirring or shaking the pan for an even toasting.

DARK CHOCOLATE

I used a 70% dark chocolate. I love using a bitter chocolate here as the rest of the ingredients are already naturally sweet. I find the quickest way to melt the chocolate is in the microwave. Do this in 10 second intervals to avoid overheating the chocolate.

Alternatively you can melt the chocolate in a bowl over a steaming pot of boiling water. Just be careful to not get any water into the chocolate as it will make the chocolate lumpy.

HOW TO MAKE THIS BARK

• Line the baking tray or container with wax or baking paper to make it easy to remove the bark.

• Cut the dates down one side (lengthwise) and remove the stone.

• Open the date (like a book) and place it in your bread tin or freezer-safe container you are using. Add enough dates to cover the base of the tray.

• Place a layer of wax paper on top of the opened dates and press the dates flat using the bottom of a glass.

• Remove the sheet of wax paper and drizzle the dates with the runny almond butter. Spread evenly.

• If you haven't toasted your coconut yet, this is the time to do so.

• Sprinkle the toasted coconut evenly onto the almond butter layer. Press the coconut lightly into the almond butter to ensure it stays in place.

• OPTIONAL Place the bark in the freezer for about 20 minutes to make the spreading of the chocolate easier. Alternatively you can melt the chocolate and carefully drizzle or pour the chocolate evenly onto the coconut layer. Use a knife and carefully spread the chocolate evenly if required.

• Place the bark in the freezer for about 30 minutes before cutting into pieces.

WHAT SIZE CONTAINER SHOULD I USE FOR THIS RECIPE?

I used a standard bread tin size for this recipe.

STORING

I recommend storing the date bark in an airtight container in the freezer.

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OTHER HEALTHY DATE RECIPES TO TRY

Almond Snickers Bars

Tofu & Date Chocolate Pudding

Date bark

Healthy Snickers Date Bites

COCONUT AND ALMOND DATE BARK

Made with only 4 ingredients and minimal effort, this coconut and almond butter date bark is a true delight.

TIME: 10 minutes, plus time to set in the freezer.

MAKES 8 snack pieces

INGREDIENTS

• 6 - 7 Medjool dates (depending on the size of the dates)

• 2 generous tbsp almond butter

• 2 - 3 tbsp toasted desiccated coconut

• 90g - 100g dark chocolate (add to your liking)

INSTRUCTIONS

1. Line the Bread tin or freezer-proof container using with baking paper to make it easy to remove the bark once it's set. I used a standard bread tin for this recipe.

2. Cut the dates down one side (lengthwise) and remove the stone.

3. Open the date ( basically like a book) and arrange them in your container. Add enough dates to cover the base of the tin.

4. Place a layer of baking paper on top of the opened dates and press the dates flat using the base of a glass. Flatten them evenly.

5. Carefully lift the sheet of baking paper of the dates and drizzle the dates with the runny almond butter. Spread evenly.

6. If you haven't toasted your coconut yet, this is the time to do so. Let the coconut cool slightly before the next step.

7. Sprinkle the toasted coconut evenly onto the almond butter layer. Press the coconut lightly into the almond butter to ensure it stays in place.

8. OPTIONAL Place the bark in the freezer for about 20 minutes to make the spreading of the chocolate easier. Alternatively you can melt the chocolate and carefully drizzle or pour the chocolate evenly onto the coconut layer. Use a knife and carefully spread the chocolate evenly if required.

9. Place the bark in the freezer for about 30 minutes before cutting into pieces.