Caramel Apple Date Bark
I think that this version of the viral Chocolate Date Crunch Bark should win an award because it is probably one of the best treats you could ever make! The texture is chewy, creamy, and crunchy with a flavor explosion in your mouth! Caramel apples have always been a fall favorite of mine, and this Caramel Apple Date Bark truly satisfies. This recipe is also dairy, gluten, and refined sugar-free for those that have food sensitivities. Definitely make my cashew caramel for this recipe because it is so easy and tastes special GOOD!
Equipment
- 1 Sheet pan
- Parchment paper
Ingredients
- 20 pitted Medjool dates
- 9 oz chocolate chips
- 1/2 cup sliced almonds
- 1 honey crisp apple
- 20-25 GF/grain free pretzels
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1 tbsp coconut oil
Instructions
- Warm up your dates either by heating them up in the microwave for 30 seconds or in the toasted oven for 1 minute at 350 degrees.(this softens them up and makes them easier to flatten)
- On a parchment paper lined sheet pan, line up the dates in 5 rows of 4 and squish them down and close together.
- Sprinkle the slices almonds in top.
- Melt the chocolate chips and then pour over the dates and almonds, then spread out.(leave a little bit of melted chocolate for drizzling)
- Top the melted chocolate with the pretzels covering most of the bark.
- Chop the honey crisp apple into small pieces and top the pretzels with them.
- In a small sauce pan on low heat, warm up the cashew butter, maple syrup, and coconut oil. Warm until everything is well mixed and a caramel consistency. Drizzle the cashew caramel over top of the bark.
- Drizzle the remaining melted chocolate and then stick the bark in the freezer for a few minutes. Chop the bark into smaller pieces and enjoy!