The internet-famous date bark, but make it Gingerbread 🤯 We love the way Big Spoon ambassador @karisscorner’s mind works.
Take your seasonal sweets up a notch with this healthy-ish treat that’s loaded with seasonal gingerbread goodness, upgraded with our Limited Batch Gingerbread Crunch Almond & Pecan Butter.
INGREDIENTS:
- 16 method dates, pitted
- 1 cup Big Spoon Roasters Gingerbread Crunch Almond & Pecan Butter
- 2/3 cup semi-sweet or dark chocolate chips
- 1 teaspoon coconut oil
- Gingerbread cookies for garnish (optional)
PREPARATION:
- On a sheet tray lined with parchment paper, spread your pitted date and arrange into a rough square.
- Top the dates with another sheet of parchment and flatten with a rolling pin.
- Use your hands to press the dates together and minimize empty space between them.
- Heat the nut butter for 10 seconds in a bowl, and spread evenly atop the flattened dates.
- Heat the chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30-seconds increments, stirring between, until melted.
- Spread the chocolate in an even layer atop the dates and nut butter.
- Top with gingerbread cookies and refrigerate for 30 minutes or until solidified. Cut into pieces and enjoy!