Yield: 8 pieces
Easter Chocolate Bark, With Olive Oil, Strawberries, And Crunchy Nuts
Such a delicious, quick treat. It also brings a little protein boost thanks to the nuts and chia seeds (a complete protein) because I always love adding extra goodness to help us thrive.
Ingredients
Date caramel (for a small bowl)
- 6 Medjool dates, pitted
- ¾ or 1 cup hot water
- Pinch Himalayan salt
Easter Chocolate Bark
- 180-200 g strawberry, (Mara des bois)
- 3-4 tbsp date caramel, (or more as desired)
- ½ cup roasted nuts (peanuts, Brasilian nuts, almonds, cashews), chopped
- 1 tbsp chia seeds
- 150 g dark chocolate (over 75%)
- 50 g dark chocolate (over 75%), (optional, for the second coat)
- Salt flakes for topping, (optional but extremely tasty)
Instructions
Make the date caramel
- Place the pitted dates in a medium bowl and cover with 1 cup of hot water. Let them soak for a few minutes.
- Transfer to a small or medium blender, add a pinch of Himalayan salt, and blend until smooth and creamy. Set aside.
Make the Easter Chocolate Bark
- Wash, dry, and slice the strawberries. Set aside.
- Toast the nuts in a pan for a few minutes until fragrant, then roughly chop and set aside.
- Line a flat plate with baking paper, then draw an egg shape on it.
- Arrange the strawberry slices inside the egg outline, covering any gaps. Gently press them together as needed until the shape is fully filled.
- Spoon 3–4 tablespoons (or more) of date caramel over the strawberry layer and gently spread (it doesn’t need to be perfectly even). Store your leftover date caramel in a glass jar in the fridge for up to 1 week.
- Sprinkle the chopped roasted nuts over the top, followed by the chia seeds.
- Finally, melt the chocolate. Chop it into medium pieces and place in a microwave-safe bowl. Heat for 30-40 seconds, stir, then microwave again for another 30–40 seconds, until almost fully melted. Stir until smooth, then add 1 tablespoon of extra virgin olive oil and mix well. Pour ¾ of the chocolate mixture over the egg, spreading gently until fully covered.
- Place in the freezer for 30 minutes. Then add a second layer of melted chocolate using a fork, creating horizontal lines. Sprinkle with some salt flakes.
- Freeze until fully set, about 2 hours or overnight.
- Once ready, remove from the freezer and let sit for 5 minutes. Cut into pieces with a sharp knife. Then store in the freezer.
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