Almond Butter Caramel Dark Chocolate Bark

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Medjool dates

• Condiments

  • 3/4 cups Almond butter, smooth
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 Sprinkle Sea salt, coarse
  • 4 cups Vitacost dark chocolate chunks

• Nuts & Seeds

  • 1 Coconut chips, Toasted

Found on theplantstrongvegan.com

Description

Directions

• In a blender combine nut butter with pitted dates. Pulse until smooth, adding maple syrup as needed.
• Pour chocolate into a heat-safe glass bowl and melt in the microwave at 30 second intervals. Mixing after each session until smooth. Alternatively you can do the same thing by placing the glass bowl on top of a medium sized pot with a cup of water over medium low heat.
• Once melted, stir in 3/4s of the almond butter caramel.
• Line a dish or baking sheet with parchment paper and pour melted chocolate/caramel blend.
• Store in an air-tight container in the fridge for up to two weeks.
• Blend remaining almond butter caramel with maple syrup to thin it out.
• Sprinkle melted chocolate with coconut chips, remaining caramel and coarse salt as desired.
• Let sit to chill in the fridge for 10-15 minutes before cutting/breaking into pieces.  
• Store in an air-tight container in the fridge for up to two weeks.