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Candied Cinnamon & Cherry Nut Bark

This festive bark combines dark chocolate, Medjool dates, salted macadamia butter, freeze-dried cherries, and candied cinnamon nuts—perfect for a holiday treat!

Prep

20 minutes

Cook

1 hour (freezer)

Serves

8-12 squares
Recipe by: Little Bird Organics

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INGREDIENTS:

200g Dark chocolate

12-16 Medjool dates
3/4 bag Little Bird Organics Candied Cinnamon Nut Clusters

1/4 C Forty Thieves Salted Macadamia
1/3 cup Fresh As Freeze Dried Cherries

METHOD:

  1. Line a baking tray with baking paper and set aside.
  2. Roughly chop the dark chocolate and melt it using your preferred method. We recommend a double boiler to avoid burning the chocolate.
  3. De-pit and slice the Medjool dates lengthwise, arranging them close together on the lined baking tray. Press them down with your fingertips to create a flatter bottom layer.
  4. Roughly chop the Candied Cinnamon Nut Clusters into varied-sized chunks and set aside.
  5. Drizzle nut butter over the dates. They don’t need to be completely covered; a few drizzles should do the trick.
  6. Pour the melted chocolate evenly over the nut butter and date layers. Don’t worry if the chocolate seeps beyond the edges – you can break those pieces off later.
  7. Sprinkle freeze-dried cherries or your choice of toppings over the chocolate, making sure they’re nestled in nicely.
  8. Place the tray in the freezer for at least an hour or until firm and fully set. Once set, remove from the tray, place on a cutting board, and slice into desired serving sizes. Store in the fridge or freezer.

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