I’ve always had a knack for turning simple ingredients into something special. This time, I’ve taken the date bark trend by storm with my Bounty Date Bark Delight. It’s a simple, irresistible treat inspired by a viral wave on Instagram, and let’s just say, it’s a family-approved gem. Everyone’s been crafting date barks, but this one’s close to my heart. My mother-in-law, always my trusty aide in the kitchen, adores Bounty bars. So, in a tribute to her, I’ve captured the classic coconut-chocolate combo. If you’re fond of my other quick sweets like coconut and nut stuffed dates and those delightful crunchy date treats, not to mention the ever-so-easy Apricot Nut Coconut Balls, this one’s for you. Ready for another sweet adventure? Let’s recreate those Bounty flavours!
Step 1. Pit and press the dates
Remove the pits from the Medjool dates. Lay them flat on a lined baking sheet, cut side down, and press gently to flatten.
Step 2. Prepare the coconut layer
Mix the coconut condensed milk with ½ cup of desiccated coconut to create a thick but spreadable paste. Spread this mixture evenly over the pressed dates.
Step 3. Add chocolate and freeze
Melt the dark chocolate with the coconut oil, then smoothly spread it over the coconut layer. Generously scatter extra desiccated coconut on top, pressing gently to ensure it sticks.
For an added touch, sprinkle on some edible rose petals. Freeze until the bark is firm, then break or cut into pieces.
Crispy vegetarian spring rolls with a savoury sautéed vegetable filling. Perfect for snacks or appetisers, and easy to freeze for later!
Refreshingly sweet and tangy Mango Salad with Yogurt Honey Dressing and pine nuts. Perfect for summer barbecues and roasts.
