Almond Butter & Strawberry Dark Chocolate Date Bark

Dark chocolate date bark topped with freeze dried strawberries and chopped into pieces.

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Almond Butter & Strawberry Dark Chocolate Date Bark

If you're looking for a little sweet treat and you're a fan of dark chocolate, almond butter, strawberries and dates, then stop searching because you've found it! This dark chocolate date bark is made up of 4 layers - Medjool dates, almond butter, gooey strawberry chia jam and melted dark chocolate. It's then topped with crushed freeze dried strawberries for the ultimate healthy treat for the sweet tooth.

Prep Time20

Total Time20

Course: Dessert, healthy treats

Cuisine: American, Australian

Diet: Gluten Free, Vegan

Keyword: dark chocolate, date bark, strawberry chia jam

Servings: serves

Calories: 173kcal

Author: Sarah Bell

Equipment

Sharp knife
Chopping Board
Saucepan
Heat Proof Bowl
Spoon
Spatula
Baking Tray

Ingredients

1 ½ cups frozen strawberries
2 teaspoons chia seeds
20 medjool dates
½ cup almond butter
200 grams dark chocolate
15 g Freeze dried strawberries broken up

Instructions

Add the frozen strawberries to a pan along with a tablespoon of water. Turn onto a low-medium heat and stir as they defrost. Once completely defrosted and the strawberries have soften, use a spoon or potato masher to break up the strawberries. Add the chia seeds and stir through. Once the strawberry mixture is the consistency of runny strawberry jam, turn off the heat and set aside.
Break up the dark chocolate and add into a heat proof bowl atop a saucepan half filled with water. Bring to a medium heat and stir the chocolate as it melts. Once completely melted turn off the heat but keep the bowl sitting over the saucepan of water to prevent the chocolate from setting.
Line a medium baking tray with parchment paper. Cut a slice down the centre of a medjool date and remove the pit. Flatten the date and place onto the tray, cut side up. Repeat this step with the remaining medjool dates, placing them in neat lines, 4 across and 5 down, leaving a about an inch between the edge of the pan and the dates.
Use the side of a glass jar or a rolling pin to roll the medjool dates, pressing them into one layer.
Spoon the almond butter over the dates and spread out with a spatula.
Spoon the strawberry chia jam over the almond butter and spread out with the spatula.
Pour the chocolate over the top of the strawberry jam and spread out into an even layer. Sprinkle the broken up pieces of freeze dried strawberries over the melted chocolate and place into the fridge for 1 hour or until set.
Once set, remove from the fridge. Lift the date bark off the tray using the baking paper. Use a sharp knife to cut the date bark into bite sized pieces and enjoy!

Notes

Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Nutrition