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Prep Time: 10 mins| Cook Time: 2 mins | Serves: 36+

Ingredients

• 1 lb whole Medjool dates, about 30 dates, pits removed

• 1 package dark chocolate chips, melted

• 1 c nuts of choice, almonds, cashews, pecans, pistachios, walnuts

• 1 tsp flaky sea salt

Directions

1. Using a paring knife, cut at lengthwise slit into each date. Peel open and remove pits. Place dates on a parchment paper lined baking sheet. Use bottom of glass or rolling pin to flatten dates to desired thinness.

2. For bark, place dates close together to minimize gaps.

   For nut clusters, tear dates in half (or leave whole if desired) and space at least 1” apart.

3. Melt chocolate per package directions.

4. For bark, pour melted chocolate over date layer and smooth out using the back of a spoon.

   For nut clusters, spoon chocolate over individual dates.

5. Top melted chocolate with whole or chopped nuts and sprinkle with sea salt.

6. Place baking sheets in fridge or freezer for 15-30 minutes. Remove once chocolate is chilled and firm.

7. For bark, leave dates on parchment paper and place onto cutting board. Cut into desired shaped/sized pieces before removing from parchment paper.

   For nut clusters, remove from parchment paper and place onto plate.

8. Serve and enjoy!

Notes

• Get creative with flavor combinations. Add in a few tablespoons of tahini and a 1/2 teaspoon of cardamom for a Middle Eastern spin.

• Try some cinnamon, vanilla, or even chili powder for a Mexican chocolate flavor.

• Use whatever nuts you and your family enjoy.

• Make these no bake holiday treats ahead. Store in an air-tight container in freezer for up to a month.

Nutrition: (per serving) Calories: 95 kcals | Total Fat: 5 g | Saturated Fat: 2 g | Sodium: 64 mg | Carb: 14 g | Protein: 1 g | Fiber: 1.75 g.

In the Kitchen | December 2023
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