Name: Dark Chocolate Haystacks with Toasted Coconut, Almonds & Dates
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 cup almonds, sliced; 1 cup dark chocolate chips; ⅓ cup medjool dates, pitted; 1 cup shredded unsweetened coconut; salt; vanilla extract; virgin coconut oil

Dark Chocolate Haystacks with Toasted Coconut, Almonds & DatesDark Chocolate Haystacks with Toasted Coconut, Almonds & Dates — a 30-minute dessert recipe with 7 ingredients, serving 6.Ingredients

1 cup almonds, sliced

1 cup dark chocolate chips

⅓ cup medjool dates, pitted

1 cup shredded unsweetened coconut

salt

vanilla extract

virgin coconut oil

Instructions

Line a baking sheet pan with parchment paper and set aside.

Place coconut and almonds in a large skillet set over medium-high heat. Cook, stirring constantly, until coconut and almonds are lightly toasted, about 3 minutes. Transfer to a small bowl and set aside.

Fill a medium saucepan about halfway with hot water (from the tap); cover and bring to a simmer over medium-high heat.

Meanwhile, small dice dates; add to the bowl with the toasted coconut and almonds.

Uncover the saucepan and place a medium heat-proof bowl over the simmering water, allowing it to sit on the rim. Add chocolate and oil to the bowl; using a silicone spatula, stir continuously, until melted.

Remove bowl from the heat. Add vanilla and salt; stir until smooth.

Add coconut, almonds, and dates to the bowl with the chocolate; stir to incorporate.

Using a tablespoon measure, place heaping mounds of the chocolate mixture on the baking sheet. Place baking sheet in the freezer (or refrigerator if space is limited) and chill until firm, 5-10 minutes. Store in the freezer (or refrigerator) until ready to serve.

To serve, remove haystacks from the parchment paper and divide between plates. Enjoy!

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