Serves 4
This easy dessert involves smashing super-soft dates and topping them with melted dark chocolate and buttery cinnamon-sugar crunchies. It’s like a churro dipped in chocolate, but in bark form. Once it’s set, cut it into pieces and stash it in your Rancho Meladuco cup for whenever the craving hits.
Ingredients:
- ⅔ cup 70% chopped dark chocolate or semisweet chocolate chips (about 4 ounces)
- 2 Tablespoons refined coconut oil
- 2 Tablespoons unsalted butter
- ⅔ cup fresh breadcrumbs
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- Kosher salt
- One 9-ounce cup Rancho Meladuco medjool dates (12 to 15 dates)
- Flaky sea salt, for sprinkling (optional)
In a small heatproof measuring cup or bowl, combine the chocolate and coconut oil. Microwave on HIGH in 30 second intervals, stirring occasionally, until completely melted and smooth. Let cool slightly.
Meanwhile, in a medium skillet, melt the butter. Add the breadcrumbs and cook over moderate heat, stirring occasionally, until toasty and beginning to brown, 3 to 4 minutes. Sprinkle with sugar, cinnamon, and a pinch of kosher salt and cook, stirring frequently, for 1 minute more. Transfer to a small bowl and let cool.
Using a paring knife, carefully make a slit in the top of the dates and remove the pits. Do not separate date halves. On a piece of parchment paper, arrange dates cut side up in a tight, slightly overlapping rectangle. Top with another piece of parchment paper. Using a rolling pin, roll out dates until you have a ¼-inch-thick rectangle. Remove the top piece of parchment and transfer the bottom piece of parchment paper with the dates to a large plate or a rimmed baking sheet (whatever will fit in your freezer).
Drizzle melted chocolate on top of dates and spread in an even layer. Sprinkle with the cinnamon-sugar breadcrumbs and a little flaky salt, if using. Freeze until firm, about 1 hour and up to overnight.
Transfer bark to a cutting board and cut into small pieces. Arrange on a plate and serve right away or store in your date cup in the refrigerator for a sweet treat later.
MAKE AHEAD The date bark can be stored in an airtight container in the refrigerator for up to 2 weeks. Our Grinder cup itself is a perfect reusable storage container for these!
Recipe & Photos: Julia Heffelfinger @JuliaHeff
