Date Chocolate Bark


Prep: 20 – 30 minutes    Cook: 1 – 2 hours


  • 250 g dark chocolate roughly chopped
  • ¼ c Forty Thieves Peanut Butter Smooth
  • 150 g Medjool dates pitted and chopped
  • ¼ C roasted almonds roughly chopped
  • ¼ C pistachio nuts roasted and roughly chopped
  • 1 tbsp crystallised ginger finely chopped
  • ½ tsp sea salt for sprinkling


Line a slice pan with baking paper.

In a heatproof bowl, melt the dark chocolate over a pot of simmering water or by microwaving on reduced heat in short 20-second bursts, stirring between each burst until smooth.

Once the chocolate is melted, stir in the peanut butter until well combined.

Sprinkle the dates over the baking paper and then pour over the peanut butter chocolate mixture.

Sprinkle the almonds, pistachio nuts and ginger evenly over the chocolate layer.

Either set aside to cool and set or place in the fridge for 1-2 hours until firm. Sprinkle over the sea salt when it is almost set.

Once the chocolate is completely set, use a sharp knife to break or cut the bark into irregular pieces. 

Recipe and photography courtesy of Menu Aid.

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