Individual Date Bark
20 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 20 Medjool dates
- 75 g Almond butter
- 60 g Dark chocolate (melted)
- 25 g Pistachios (crushed)
Method
- Melt the chocolate in a pan or microwave. Line a baking sheet with parchment paper.
- De-stone 20 Medjool dates and use a flat-bottomed glass to flatted them onto the baking sheet.
- Divide 75 g Almond butter between all of the dates - about 1 teaspoon per date. Spread it out over the date.
- Divide 60 g Dark chocolate (melted) on top of the almond butter - about 1 teaspoon per date.
- Divide the 25 g Pistachios between the chocolate topped dates.
- Put into the fridge until the chocolate has set.