CHOCOLATE PEANUT BUTTER DATE BARK

INGREDIENTS

20 Dates Pitted

½ Teaspoon Himalayan Pink Salt

½ Cup Natural and Unsweetened Peanut Butter

½ Teaspoon Vanilla Bean Powder

1 Cup Date Chocolate Chips

1 Cup Raw Cashews

2 Tablespoons Coconut Sugar

2 Tablespoons Extra Virgin Olive Oil

ASSEMBLY

1. Preheat Oven to 350.
2. In a small bowl add the coconut sugar and the extra virgin olive oil, mix until fully combined.
3. Add the cashews to the sugar mixture and mix until evenly coated.
4. Bake the cashews at 350 for 15 minutes. 
5. Cut the dates in half lengthwise and line them up in 4 rows all together on parchment paper so they’re touching each other. 
6. Place another piece of parchment on top of the dates. 
7. Using a mason jar press down so the dates are smashed together, and gently remove the top sheet of parchment paper. 
8. In a small bowl add the peanut butter, pink salt, and vanilla bean powder.  Mix well until fully combined. 
9. Spread the peanut butter mixture on top of the dates so they are evenly coated. 
10. When the cashews are done baking, transfer them to a plate and put them in the fridge for 10-15 minutes to cool.
11. Evenly place the cashews on top of the peanut butter. 
12. Melt the chocolate chips in a small saucepan over low heat, and stir them often.    
13. Pour the melted chocolate over the cashews and evenly spread until they are all covered. 
14. Place the bark in the fridge for 3 hours. 
15. Cut or break the bar into pieces. 
16. ENJOY!