Chocolate Bark

We all know the scenario, it’s Christmas eve, you’ve spent the night wrapping the last of your presents, you’ve put out some milk, cookies, and carrots for Santa and his reindeer, and you’re ready to get into bed when you remember, you’ve been asked to bring along a plate, cue the mad scramble. Thankfully, we have a great option filled with goodies you probably already have hanging around in your cupboard. Creamy, crunchy and moreish, this one is sure to be a crowd favourite.


1/2 cup Peanuts + extra for topping

3/4 cup of smooth peanut butter


500g The Wholefood Pantry Dairy Free Dark Chocolate Buttons

1/2 cup The Wholefood Pantry Almonds + extra for topping

1 cup The Wholefood Pantry Dates 

1/2 cup The Wholefood Pantry Pepitas + extra for topping

Pinch of The Wholefood Pantry Pink Himalayan Crystal Salt

¼ cup The Wholefood Pantry Brown Rice Syrup

1. Preheat the oven to 180 degrees. Toast the peanuts, almonds and pepitas for 10 minutes.

2. Melt chocolate using a double boiler method, mix in maple syrup and salt.

3. Open up the dates and add ½ tsp of peanut butter to the centre then close up again. 

4. Melt the remaining peanut butter using a microwave or double boiler method.

5. Add toasted nuts and dates to the melted chocolate and stir to combine.

6. Lay out a sheet of baking paper into a 23 x 33cm (or thereabouts) baking tray and pour in chocolate nut mixture.

7.Swirl over melted peanut butter. 

8. Top with remaining nuts.

9. Refrigerate for 2 hrs or overnight.


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