Ingredients:
8 ounces dairy-free bittersweet dark chocolate chips, divided
2 teaspoons unrefined (virgin) coconut oil, divided
1/3 cup tahini
3 tablespoons date syrup
1 tablespoon almond butter
1/8 teaspoon fine sea salt
1 tablespoon unsweetened vanilla almond milk
1 teaspoon pure vanilla extract
1/2 cup dried tart cherries
1/3 cup shelled roasted salted pistachio halves and pieces (or roughly
chopped)
1/4 teaspoon flaky sea salt
Instructions:
1. Line a small (9 x 13 inch) baking pan or baking sheet with parchment paper.
2. Microwave 3 1/2 ounces of chocolate and 3/4 teaspoon of coconut oil in a
microwave-safe bowl in 20-second increments, stirring after each interval,
until fully melted and smooth. Or melt in a double boiler.
3. Spread melted chocolate onto the parchment-lined baking pan and form to a 7
x 10 inch rectangle using a flexible spatula. Chill in the freezer until firm, about
15 minutes.
4. Meanwhile, place the tahini, date syrup, almond butter, and fine sea salt in a
small saucepan over low heat, stirring or whisking until very smooth, about 3
minutes. Remove from heat and stir in the almond milk and vanilla.
5. Remove the baking sheet from the freezer. Working quickly, pour and evenly
spread the caramel mixture over the chocolate layer with a spatula. Evenly sprinkle with the
tart cherries and pistachios, then press them into the caramel layer to adhere. Place back in
freezer to firm up, about 30 minutes.
6. Melt remaining 4 1/2 ounces of chocolate with 1 1/4 teaspoons coconut oil like in step 2.
Working quickly, pour and evenly spread the melted chocolate over the firm caramel-tart
cherry-pistachio layer. Sprinkle with flaky sea salt.
7. Put the bark back in the freezer until fully set, at least 4 hours or overnight. Cover the pan
with foil (or parchment paper then foil) once the bark is set.
8. Break the bark into about 8 odd-shaped pieces. Store in the freezer in a
sealed container. Let stand at room temperature about 5 minutes before
enjoying.
Serves: 8
Protein: 5.3g
Calories: 321