Vegan Salted Dark Chocolate Date Bark

Prep: 5_mins Cook: N/A


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


  1. Line a baking tray with parchment paper.

  2. Press the dates onto the baking paper, slightly overlapping to create an oval shape.

  3. 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.

  4. 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.

  5. Sprinkle with the flaky sea salt, and place in the refrigerator for at least 2 hours or until the chocolate has hardened.

  6. Remove from the fridge, break into rough pieces and enjoy! 

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