Snickers Date Bark, gluten free and dairy free

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Prep 10 minutes
Freeze 1 hour

INGREDIENTS
16 large medjool dates
3 tablespoons peanut butter, smooth
3 tablespoon crushed peanuts, cashews or almonds
1 cup (150g) chocolate buttons, dairy or vegan
Flaky sea salt

INSTRUCTIONS
1. Open the dates in half and remove the seeds from the centre.
2. Place a sheet of baking paper onto a tray and press the dates down onto it, making sure they overlap a little so they stick together.
3. Drizzle the peanut butter over the top and use a spoon to spread it across the dates. Sprinkle the crushed nuts over the top.
4. Melt the chocolate either in the microwave, making sure the chocolate is stirred every 30 seconds so it does not burn and pour it over the bar. Top it with a pink of sea salt flakes.
5. Place it in the freezer to firm up for 1 hour. Remove and chop the bark into large pieces and enjoy. Store leftovers in the fridge in an air tight container.

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