Almond Crunch Peppermint Date Bark

Pit your dates, and use your fingers to press them flat. Place your dates on a parchment lined baking sheet, lining them up next to each other, in three rows of 4, pressing them flat so that they are flush against the paper and stick together — you’re basically making one big date sheet. Top with creamy almond butter, ensuring it is spread evenly over all of the dates, then adding crushed almonds. Melt the chocolate with coconut oil in the microwave in 15 second intervals (stirring between each) or use a double boiler. Let chocolate cool, then pour over the date bark. Top with crushed peppermint and flaky sea salt. Place in the fridge to set for 1-2 hours. Break into pieces and enjoy!