Chocolate Bark with Almond-Date Caramel

INGREDIENTS

1 cup dark chocolate

1/2 teaspoon coconut oil

1 tablespoon almond butter (I used artisana raw almond butter)

Splash of vanilla extract

Dash of cinnamon

Dash of cardamom

1/2 of a large date, diced

Toppings: dried tart cherries, pumpkin seeds, coconut, hazelnuts, almonds, etc.

Flakey sea salt

METHOD

Place the diced date in a small bowl with a splash of hot water and whisk until date pieces disintegrate and form a paste. Add almond butter, vanilla, cinnamon, and cardamom to the bowl and whisk until smooth.

Melt chocolate and coconut oil in the microwave or using a double boiler.

Spread chocolate onto a parchment-lined surface. Spoon the caramel in different areas of the chocolate. Use a knife or skewer to swirl caramel into chocolate.

Sprinkle desired toppings and refrigerate for 5 minutes. Remove from fridge and sprinkle flakey sea salt.

Return to fridge and refrigerate until chocolate has completely hardened.