Spicy Sweet Chocolate Bark

• 12 ounces dark chocolate
• ¼ cup almonds
• ¼ cup Natural Delights Medjool Date Strips with Tajin Chili Lime, chopped
• 2 Tbsp pepitas
• 2 Tbsp coconut flakes, chopped
• Pinch of sea salt

Preheat the oven to 350° F. Spread the almonds and pepitas on a baking sheet and bake for 6-9 minutes until the nuts are fragrant. Let cool slightly, then transfer to a cutting board and coarsely chop.
Melt the chocolate in a small saucepan or double boiler over low heat, stirring until smooth. Spread the chocolate on a parchment paper-lined baking sheet until about ¼-inch thick (this will not cover the full baking sheet). Sprinkle the chocolate with the nuts, Natural Delights Medjool Date Strips with Tajin Chili Lime, coconut flakes, and a sprinkle of flaky sea salt. Gently press the toppings into the chocolate.
Transfer the baking sheet to the refrigerator to chill for 30 minutes until hardened. Break the chocolate bark into chunks and enjoy!

Additional recipe notes:
Can be made with any type of chocolate (milk chocolate, dark chocolate, white chocolate).
Can be made with different nuts/seeds if preferred.
Makes a great gift or addition to a holiday cookie platter or box! Chocolate bark also ships well (it’s already broken!).

Quote:
“Spicy Sweet Chocolate Bark combines a little spicy, a little sweet, a little salty, all into one bite – the best kind of treat! This recipe comes together in just a few minutes, looks impressive, and tastes great, which makes it a perfect host or hostess gift or addition to a holiday cookie box during the holidays.”
Jessica Vogl, Food Blogger, This Jess Cooks