Date Bark with Peanut Butter and Chocolate

Line a small baking tray or cutting board with parchment paper. Arrange the pitted Medjool dates side by side, slightly overlapping them. Use the bottom of a glass or a rolling pin to gently press the dates together into an even rectangle about ¼-inch thick.

Spread the peanut butter evenly over the flattened date layer using an offset spatula or the back of a spoon. Place the tray in the freezer for about 10 minutes to firm up the peanut butter before adding the chocolate.

Place the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the chocolate is completely smooth. Pour the melted chocolate over the peanut butter layer and spread evenly to cover the surface.

Sprinkle the chopped almonds evenly over the chocolate. If using, add a light sprinkle of flaky sea salt. Refrigerate for at least 1 hour, or until the chocolate has fully set.

Remove the bark from the refrigerator and let it sit for 2–3 minutes. Break or slice into 12 pieces and enjoy immediately.