Chocolate Almond Date Slab

Servings: hmmmm, that’s a tough one as I do a rough cut and boy do they disappear quickly if I’m not careful!

22 medjool dates, pitted and sliced open or Baking Dates (I use baking dates from a Middle Eastern market)

1/3 cup creamy almond butter

1/3 cup chopped toasted almonds

1 1/2 cups dark chocolate chips

2 tsp coconut oil

optional: sea salt

  1. Line a baking sheet with parchment paper. Press the baking dates or the pitted and sliced dates in a single layer, creating a rectangle. If using the single dates, overlap them slightly. Lay another piece of parchment paper over top of the dates and use a rolling pin or bottle to create a single, thinner layer. Remove the parchment paper.
  2. Melt the chocolate and coconut oil over low heat.
  3. Spread the almond butter over the flattened dates and then sprinkle the chopped toasted almonds over top of the almond butter.
  4. Pour the melted chocolate over the almond date layer using the back of a spoon to gently spread the chocolate to the edges. Add a sprinkle of sea salt if desired.
  5. Refrigerate for at least 1 hour or freeze for at least 30 minutes to set. Use a sharp knife to slice into pieces or break into pieces and enjoy!


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