Smoky Miso Date Bark

snack summer

Serves 6-8

Ingredients

• 200g Medjool dates (10–12 large), pitted
• 2 tbsp peanut butter (smooth or crunchy)
• 1 tsp white miso paste
• 100g dark chocolate
• 1 tsp toasted sesame seeds (optional)
• Smoked Cornish Sea Salt flakes, to finish

Inspired by The Salt Path by Raynor Winn, we have created a recipe for the perfect coastal fuel-up for those walks along the Cornish coastline: Sweet and salty with the perfect smoky, nutty crunch.

Instructions:

1. Make the base: Line a tray with baking paper. Press the dates into a flat, sticky layer using your fingers or a rolling pin.

2. Peanut miso layer: Mix peanut butter with miso paste until smooth. Spread evenly over the dates.

3. Top & season: Melt the chocolate and pour it over the peanut layer. Sprinkle with smoked sea salt flakes and sesame seeds.

4. Chill & finish: refrigerate for 30 minutes until set. Break into shards and store in an airtight container.

TIP: Delicious served over thick Greek yogurt.