for 460 g

Dates and peanuts

300 g	Medjool dates
50 g	peanut cream
20 g	unsalted peanuts

Chocolate

100 g	vegan dark chocolate, finely chopped
4 pinch	sea salt

How it's done

Dates and peanuts

Cut open the dates lengthwise, remove the stones and flatten them slightly. Place the dates (skin side down) close together on a cutting board covered with baking paper, arranging them in a rectangle. Press down with your fingers to flatten them. Spread the peanut butter and peanuts on top.

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Spread the chocolate over the peanut butter and peanuts, sprinkle with fleur de sel. Cover the date bark and chill for at least 30 mins. Break or cut the date bark into pieces, keep in the fridge.

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