Ingredients
Equipment
Method
- Toast the coconut. Heat a dry skillet over medium-low heat. Add the shredded coconut and cook for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate to cool.
- Prepare the dates. Line a small baking sheet with parchment paper. Place the pitted medjool dates, open side up on a parchment paper in rows of 4 and columns of 6. Use your hands or a cup (with cooking spray) to press them down onto the baking sheet as close together as possible.
- Make the peanut butter layer. Warm the peanut butter in the microwave for 30 seconds increments until loose and pourable. Whisk in the ground flaxseed until fully incorporated. Spread evenly over the dates.
- Add the toppings. Sprinkle chopped almonds, hemp hearts, optional dried cherries, and ⅔ of your toasted coconut. Set aside ⅓ of the coconut for later. Gently press the toppings into the peanut butter so they’ll stay in place.
- Add the chocolate. Melt the dark chocolate in the microwave for 20-second intervals (or over a double boiler), stirring until smooth. Drizzle and spread the chocolate evenly over the bark. Finish with the flaky salt and the rest of the toasted coconut.
- Chill. Refrigerate for 1–2 hours, or until completely firm. Cut into 16 pieces. Store refrigerator in an airtight container for up to one week, or freeze for up to 3 months. I personally like the texture more when stored in the freezer!
Nutrition
Notes
This bark is packed with nutrient-dense ingredients. Dates provide fiber and potassium, while flaxseed, hemp hearts, almonds, and pepitas contribute heart-healthy fats, plant protein, magnesium, iron, zinc, and vitamin E. Dark chocolate and dried cherries add antioxidants, making this a satisfying treat that's as nourishing as it is delicious.