VIRAL CHOCOLATE, DATE, AND ALMOND BARK

Lay a piece of parchment paper on a large cutting board or baking sheet.  Open the dates up, so that the inside of the date is exposed and facing up.  Place them on the parchment paper, side by side and very close together, in 8 rows of 6.  Top with another piece of parchment paper and, using a large measuring cup with a flat bottom (or a potato masher), firmly press all over the tops of the dates to flatten as much as possible.  Carefully remove the top parchment layer, taking care to make sure the dates don’t stick to it.

Heat the peanut butter in a large glass measuring cup or small bowl for 1 minute in the microwave until it has a ‘liquidy’ and pourable consistency.  Pour the peanut butter evenly over the tops of the dates and spread it in an even layer with an offset or rubber spatula.

Sprinkle the almonds all over the top of the peanut butter.

Melt the chocolate in a double boiler or the microwave for 1 minute intervals, stirring in between, until it is smooth*.  Pour the chocolate over the top of the bark and spread that evenly all the way to the edges of the bark with the offset or rubber spatula.

Sprinkle the sea salt all over the top.  Place the bark in the freezer for 1 hour.

Chop into squares and devour!!  I like to keep it in the fridge or freezer for best texture!

*If your chocolate seizes up, you can bring it back to liquid form by adding boiling water, 1-2 tablespoons at a time, and mixing vigorously between each until it is smooth again.