Candied Cinnamon & Cherry Nut Bark

Ingredients

200g Dark chocolate (home made or store brought)
12-16 Medjool dates (depending on size)
3/4 bag Little Bird Organics Candied Cinnamon Nut Clusters
¼ cup  Forty Thieves Salted Macadamia, or your choice of nut butter
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.
9. Once set, remove from the tray, place on a cutting board, and slice into desired serving sizes. Store in the fridge or freezer.

These treats are decadent and packed with festive flavours – perfect for a dessert platter or as a holiday indulgence!