Vegan Salted Dark Chocolate Date Bark
Ingredients
250g medjool dates, pitted
3 tbsp Biona Cashew Nut Butter
Handful cashew nuts (about 25g), roughly chopped
150g plant-based dark chocolate, chopped into small pieces
Pinch of flaky sea salt
Method
Line a baking tray with parchment paper.
Press the dates onto the baking paper, slightly overlapping to create an oval shape.
Next, make a bain marie by placing a clean and dry bowl over a pot of simmering water. Add the chocolate to the bowl and stir regularly until melted.
Spread over the cashew butter with the back of a spoon. Sprinkle the chopped cashews over the top, then pour over the melted chocolate. Spread this out with the back of a spoon so that it creates an even layer.
Sprinkle with the flaky sea salt, and place in the refrigerator for at least 2 hours or until the chocolate has hardened.
Remove from the fridge, break into rough pieces and enjoy!
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