Nutty Chocolate Bark by the Fast 800

This Nutty Chocolate Bark is so simple to prepare, no cooking is required!

Deliciously decadent, this nutty chocolate bark feels like a real treat without any of the sugar of your standard Easter egg or bunny. The combination of crunchy nuts and The Fast 800 Shakes powder also makes this chocolate surprisingly high in protein per serve.

Gabrielle Newman is the Nutritionist and Recipe Developer for The Fast 800, an online programme devoted to helping people live healthier, better quality lives by offering healthy recipes, meal plans, organisational resources and a science-based framework for a healthy lifestyle.

For more healthy lifestyle tips and recipes, head to thefast800.com.

RatingDifficultyIntermediate

Prep Time2 hrs 20 minsTotal Time2 hrs 20 mins

 4 medjool dates, pitted and chopped
 60ml water, boiled
 1 cup coconut oil, melted
 40g cacao powder
 2 tsp vanilla extract
 ½ tsp salt
 70g almonds, chopped
 30g macadamia, chopped
 30g hazelnuts, chopped
 30g pepitas, chopped

1

Line a baking tin with baking paper. We used 20cm x 20xm tins, but you could use something longer for a thinner bark.

2

Make a date paste: submerge chopped dates into hot water and let steep for 1 minute. Then use a fork or hand blender to mix into a paste.

3

Melt coconut oil and transfer to a large bowl. Whisk in date paste, cacao powder, Shakes powder, vanilla extract and salt.

4

Mix the chopped nuts and pepitas together.

5

Pour chocolate mixture into the lined tray and sprinkle nuts over the top - gently press the nuts into the chocolate so they’re still sitting at the top, but will be held firmly in place once set.

6

Place in the fridge for 2 hours to harden up before chopping into 16 portions.

Notes:

  • Store leftovers in an airtight container in the refrigerator for up to 7 days. 
  • Great for gifting to the chocolate lovers in your life!
  • You can buy our Shakes for this recipe in the UK, Australia or New Zealand - find them at our online store.

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Ingredients

 4 medjool dates, pitted and chopped
 60ml water, boiled
 1 cup coconut oil, melted
 40g cacao powder
 2 tsp vanilla extract
 ½ tsp salt
 70g almonds, chopped
 30g macadamia, chopped
 30g hazelnuts, chopped
 30g pepitas, chopped

Directions

1

Line a baking tin with baking paper. We used 20cm x 20xm tins, but you could use something longer for a thinner bark.

2

Make a date paste: submerge chopped dates into hot water and let steep for 1 minute. Then use a fork or hand blender to mix into a paste.

3

Melt coconut oil and transfer to a large bowl. Whisk in date paste, cacao powder, Shakes powder, vanilla extract and salt.

4

Mix the chopped nuts and pepitas together.

5

Pour chocolate mixture into the lined tray and sprinkle nuts over the top - gently press the nuts into the chocolate so they’re still sitting at the top, but will be held firmly in place once set.

6

Place in the fridge for 2 hours to harden up before chopping into 16 portions.

Nutty Chocolate Bark by the Fast 800

Pair this with this chocolate mousse recipe!

Nutty Chocolate Bark
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