4 Ingredient Healthy Dessert

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Melt the dark chocolate gently over simmering water in a heatproof bowl (or in the microwave), stirring until smooth and lump-free, then remove from the heat.
2. For the Snickers bark: pit the dates and cut them small (scissors work too). Stir the dates and peanuts into the chocolate until coated.
3. Line a rectangular dish or tin with parchment and pour in the mixture. Spread it flat with a spatula, tapping the dish if needed.
4. Dot the peanut butter over the surface with a teaspoon, swirl it with a toothpick, and sprinkle with flaky sea salt.
5. Freeze for 1 hour or refrigerate for 2–3 hours until fully set. Cut into pieces on a board.
6. For the hazelnut bark: stir the roasted hazelnuts into the melted chocolate until coated. Spread in a lined rectangular dish, flatten, and top with flaky sea salt.
7. Freeze for 1 hour or refrigerate for 2–3 hours until fully set. Cut into pieces on a board.
8. For the Persian bark: stir in 1 teaspoon rose water, taste, and add the second teaspoon if you want more. Stir in the pomegranate seeds and pistachios. If the mixture gets too thick, stir in the coconut oil to loosen it.
9. Spread the mixture flat in a lined rectangular dish, then scatter rose petals on top.
10. Freeze for 1 hour or refrigerate for 2–3 hours until fully set. Cut into pieces on a board.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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ChocolatePistachioPeanutDark chocolatePeanut butterDatePomegranateHazelnut