The viral date bark with a twist! Simple, delicious, and packed with nutrients, it’s the perfect snack to fuel your afternoon sweet craving and boost your energy levels.
Ingredients
12
pitted medjool dates
120 g
almond butter
50 g
crushed hazelnuts
100 g
vegan milk chocolate
2 tsp
matcha
flaky sea salt
How to make
1
Line a quarter sheet pan with parchment paper.
2
Place the medjool dates, open side up on parchment paper in rows of 4 and columns of 6. Use your hands or a cup to press them down onto the baking sheet as closely as possible.
3
Drizzle with almond butter and sprinkle the hazelnuts on top. Heat a pan over low heat and add the chocolate, add 2 tsp of matcha, and cook, stirring often for 5 minutes, until creamy. Drizzle the melted chocolate on top and spread evenly with a spatula.
4
Sprinkle with salt and freeze for 30 minutes -1 hour.
5
Break the chocolate into pieces when it is set. Sprinkle coconut grater on top if you like. Keep in the fridge for best results.
calories:
204 (10%)
fat:
12g (15%)
saturates:
2g (9%)
sugars:
19g (38%)
salt:
10mg (2%)
protein:
3g (5%)
carbs:
24g (48%)
fibre:
3g (10%)
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