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Date Crunch Bark
Fill the snack gap with this easy freeze recipe
Snacks
Breakfast
Soya
Vegetarian
Gluten free
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- 10 Medjool dates
- 3 tbsp almond spread
- 1/2 pot (3 tbsp) Alpro Plant Protein red fruit
- 2 tbsp red berries
- 2 tbsp almonds, roughly choppped
- 150g dark chocolate
Use any berries or fruit you prefer
Ingredients
- 10 Medjool dates
- 3 tbsp almond spread
- 1/2 pot (3 tbsp) Alpro Plant Protein red fruit
- 2 tbsp red berries
- 2 tbsp almonds, roughly choppped
- 150g dark chocolate
Use any berries or fruit you prefer
Preparation
1
Line a freezer-proof tray with baking paper. Slice into the dates and slip out the stones. Open them out and spread over your tray, close together and flattened with the back of a spoon to create a date base layer.
2
Dob on the almond spread and then spread a thick layer of the Alpro Plant Protein red fruit over the top of that.
3
Sprinkle with the red berries and chopped almonds.
4
Melt the dark chocolate in a bowl over a pan of gently simmering water. Then drizzle over the nuts and berries. Freestyle or fancy, it's up to you!
5
Freeze for 2-3 hours until it's hard and snappable. Munch, crunch, enjoy!
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Made with Alpro Red Fruit High Protein yoghurt alternative 200g
200g
