Line a baking tin with baking paper. We used 20cm x 20xm tins, but you could use something longer for a thinner bark.
Make a date paste: submerge chopped dates into hot water and let steep for 1 minute. Then use a fork or hand blender to mix into a paste.
Melt coconut oil and transfer to a large bowl. Whisk in date paste, cacao powder, Shakes powder, vanilla extract and salt.
Mix the chopped nuts and pepitas together.
Pour chocolate mixture into the lined tray and sprinkle nuts over the top - gently press the nuts into the chocolate so they’re still sitting at the top, but will be held firmly in place once set.
Place in the fridge for 2 hours to harden up before chopping into 16 portions.
Notes:
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Great for gifting to the chocolate lovers in your life!
- You can buy our Shakes for this recipe in the UK, Australia or New Zealand - find them at our online store.
Ingredients
Directions
Line a baking tin with baking paper. We used 20cm x 20xm tins, but you could use something longer for a thinner bark.
Make a date paste: submerge chopped dates into hot water and let steep for 1 minute. Then use a fork or hand blender to mix into a paste.
Melt coconut oil and transfer to a large bowl. Whisk in date paste, cacao powder, Shakes powder, vanilla extract and salt.
Mix the chopped nuts and pepitas together.
Pour chocolate mixture into the lined tray and sprinkle nuts over the top - gently press the nuts into the chocolate so they’re still sitting at the top, but will be held firmly in place once set.
Place in the fridge for 2 hours to harden up before chopping into 16 portions.