Miso Cookie Dough Bark

Miso Cookie Dough Bark

This is up there with my favourite chocolate recipe! A simple, nourishing treat made from real, whole food ingredients.
Rich, satisfying, and balanced with that subtle sweet–salty depth.

Quantity: serves 6-8, Time : 15-20mins

Ingredients:

• 1/4 cup ground almonds (almond flour)

• 1/2 cup dried dates (soaked in boiling water for 5 minutes, then drained)

• 3 tbsp peanut butter

• 3 tbsp coconut oil, melted

• 1 tsp miso paste (white miso)

• 1/2 tsp flaked sea salt

For the Chocolate:

• 200g dark chocolate, melted

• 2 tbsp coconut oil, melted

• 1 tsp sea salt

Method:

1. Line a large tray (that will fit in your freezer!) with parchment paper.

2. Place the dates in a bowl, cover with boiling water on top and leave soak for 5mins to soften.

3. Add the dates, ground almonds, peanut butter, coconut oil, miso and sea salt. Blend until a smooth, cookie dough forms

4. In a separate bowl, mix the melted chocolate with the coconut oil.

5. Spoon small dollops of the dough onto the tray.

6. Pour over the chocolate and gently spread to cover. Sprinkle with sea salt.

7. Place in the freezer for at least 15 minutes, until set.

8. Break into pieces with your hands and enjoy!

   Hot tip: Store in an airtight container in the freezer for up to 4 months, but take them out for 5 mins to defrost before you eat!