Frozen Date Bark

1. Line a baking tray with baking paper. Slice a slit into each date and pull out the stones. Open the dates out and then place them on the lined baking tray in 3 rows of 7. Press them down with your hands to flatten them. Squash and pinch the edges together so they form a block.

2. Scoop the peanut butter into a bowl and microwave for 15-30 secs till it's smooth and running. Drizzle the peanut butter over the dates, smoothing it out to cover them. Roughly chop the Brazil nuts and sprinkle them over the penaut butter.

3. Break the chocolate into small pieces and pop in a heatproof bowl. Microwave for 10-15 secs, stir, and repeat till the chocolate is smooth and melted. Be careful the chocolate doesn't catch and burn – it can overheat quickly in the microwave. If you prefer, pop the chocolate in a hetaproof bowl and set it over a pan of simmering water – making sure the bowl doesn't touch the water. Gently warm till the chooclate has melted.

4. Drizzle the chocolate over the peanut butter-coated dates and smooth it out with a spatula to coat them. Sprinkle over a pinch of salt flakes. Freeze for 1-2 hrs or overnight.

5. When the chocolate is set, remove the bark from the freezer. Chop into 15-18 pieces and transfer to a a tub. Keep in the fridge for up to 2 weeks, or freeze for up to 3 months.