Viral Date Crunch Bark - Cashew Butter and Raspberry Jam Edition
I am a huge fan of dates and love to enjoy them mostly by making stuffed date recipes. When I saw this trend going around for the viral date crunch bark, I knew immediately that I would love it! I decided that it would be fun to make a cashew butter and raspberry jam version and it is 10/10! It's crunchy, chewy, sweet, and tangy from the homemade chia raspberry jam! What's not to love about this fun treat. It's also nice to make a big batch to enjoy throughout the week.
Ingredients
- 25 pitted Medjool dates
- 1/2 cup cashew butter
- 1/2 cup chopped cashews
- 1 1/2 cups raspberries
- 4 tbsp chia seeds
- 2 tbsp filtered water
- 2 tbsp maple syrup
- 1 1/2 cups chocolate chips
- 1 tsp coconut oil
- Freeze dried raspberries(optional)
Instructions
- Make the raspberry chia jam by adding the raspberries and filtered water to a sauce pan on medium heat. Bring to a boil and let simmer for a few minutes to thicken. Add the chia seeds and maple syrup in and stir well. Set the jam aside to cool completely and thicken.
- Cut your dates longways and take the pit out of each one. Place them on a parchment paper lined sheet pan and lay them out in a rectangle shape. Flatten them down with the bottom of a glass.
- Drizzle over the cashew butter and then add a layer of raspberry chia jam and top chopped cashews.
- Melt the chocolate chips with the coconut oil and the spread over top the date bark. Top with more cashew butter and make swirls in the chocolate.
- You can add more chopped cashews and some freeze-dried raspberries if you'd like.
- Place the date crunch bark in the fridge for at least 30 minutes to set.
- On a cutting board, chop the date bark into smaller pieces then enjoy!
Notes
Store in the fridge and enjoy within 1 week.