Directions

blank

1. Partially open each date (butterfly-style) and remove the pit if needed.
2. Lay the dates flat and snugly together on a parchment-lined board or baking sheet.
3. Cover with another sheet of parchment paper and use a small bowl or cup to gently press and flatten the dates into an even layer. Remove the top sheet.

blank

1. Spread a thin, even layer of pistachio cream over the flattened dates.

blank

1. In a microwave-safe bowl, melt the dark chocolate chips with coconut oil in 30-second intervals, stirring between each until smooth.
2. Pour and spread the melted chocolate evenly over the pistachio layer.

blank

1. Sprinkle chopped pistachios, fresh pomegranate seeds, and a pinch of sea salt over the chocolate before it sets.

blank

1. Place the tray in the freezer for 30 minutes, or until the bark is firm.
2. Once set, break or slice into pieces. Enjoy immediately or store in a sealed container in the refrigerator for up to 5 days.