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Chocolate bark with dates, pistachios and almonds

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Serves 6

Easy

Prep: 15 mins

Cook: 5 mins

plus chilling

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Pop into gift bags for a quick homemade gift, or keep it all to yourself... this fancy dark chocolate bark can be made in just 20 minutes, plus a little chilling time

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Try our chocolate bark with dates, pistachios and almonds, then check out our blonde chocolate Christmas bark, frozen yogurt bark, chocolate concrete, classic biscotti and also discover more pistachio recipes and chocolate dessert recipes.

Chocolate bark with dates, pistachios and almonds

Ingredients

Nutrition

• 400g Medjool dates

  pitted

• 2½ tbsp almond butter

• 2 tbsp pistachio butter (we used Fabbri)

• 160g 65-70% dark chocolate

• 1 tsp coconut oil (optional)

• 30g pistachios

  roughly chopped

• sea salt flakes

  to taste

Nutrition: per serving

• kcal444
• fat19.1g
• saturates7.2g
• carbs57.3g
• sugars53.9g
• fibre6.8g
• protein7.4g
• salt1.4g

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Method

• step 1

  Line a 25cm x 18cm tin with baking paper. Using the bottom of a glass or mug, gently press down on the dates individually so they flatten but do not disintegrate completely. Put them in the lined tin, overlapping them slightly, until you have one flat layer of smashed dates.

• step 2

  Spread the almond butter on top of the dates to the edges in an even layer, using a spoon or small offset palette knife.

• step 3

  Spread the pistachio butter on top of the almond butter. Melt the chocolate and coconut oil, if using (it will add shine to the chocolate), in 30 second bursts in the microwave, or in a heatproof bowl over a pan of simmering water.

• step 4

  Pour the melted chocolate over the dates. Sprinkle generously with the pistachios and sea salt flakes, then put in the fridge for 1 hr until completely set. Snap into pieces and serve. It will keep chilled for up to five days.

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