Pomegranate topped date bark
Serves: 1 sheet
Prep Time: 10 mins
Cook Time: 5 mins
- 36 pitted medjool dates
- 1 tsp sea salt flakes
- 170g smooth coconut almond butter (regular or peanut
- butter also works well)
- 250g dark chocolate
- 250g white chocolate
- 75g pomegranate seeds
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Elevate your snacking game with this pomegranate-topped date bark. This TikTok-inspired treat is naturally sweet, packed with nutrients, and irresistibly crunchy.
Method
Line a 33 x 23 cm (or similar) shallow baking tray with parchment paper.
Slice through one side of each date lengthways, leaving them intact then open up like a butterfly, pushing each down to flatten.
Arrange over the prepared baking tray, cut side up and overlapping slightly, until the dates fill the base of the tray, wet your fingertips under a cold tap and gently press dates together to close gaps. There will be a few remaining – don’t worry about these.
Stir the salt through the almond butter and spoon over the dates, using a spatula to spread across evenly.
Break the dark chocolate into one heatproof bowl and the white chocolate into another. Microwave at a low heat in short bursts, stirring in-between, until both chocolates are melted. Working quickly alternating between different colours of chocolate spoon both chocolates over the almond butter, then using a skewer or cocktail stick to marble the colours.
Scatter over the pomegranates and chill in the freezer for 30 mins until set hard. Slice into shards and serve.
Poppin’ Tip: This bark keeps well in the fridge for a few days, so makes for an ideal snack for the whole family.