Dark Chocolate, Date & Protein Bark

Protein · whole-food ingredients · naturally sweet

Rich dark chocolate, creamy Greek yoghurt and Medjool dates make this an easy freezer treat with a little more substance. Baum’s Protein Blend adds beef and collagen protein to the yoghurt layer, while extra virgin olive oil and sea salt finish it off.

Sweet, creamy, slightly salty and deeply chocolatey — made from a handful of recognisable ingredients.

Makes approximately 12 pieces · Prep 15 mins · Freeze 1 hour

Ingredients

• 400g Medjool dates, pitted
• 240g organic Greek yoghurt
• 30g Baum’s Protein Blend
• 100g dark chocolate, ideally 85–90% cocoa
• Extra virgin olive oil, for drizzling
• Celtic sea salt or good-quality sea salt, to finish

Method

Line a baking tray with parchment paper.

Open the dates and arrange them closely together to form a rough rectangle. Place another sheet of parchment paper over the top and use the base of a jar or glass to firmly press the dates into a relatively even layer.

In a bowl, combine the Greek yoghurt and Baum’s Protein Blend until smooth.

Spread the protein yoghurt evenly over the date base.

Melt the dark chocolate gently, then pour it over the yoghurt and spread into an even layer.

Finish with a light drizzle of extra virgin olive oil and a sprinkle of sea salt.

Transfer to the freezer for approximately 1 hour, or until firm.

Cut or break into pieces and enjoy directly from the freezer. Store any remaining bark in an airtight container in the freezer.

The Honoured Balance

PROTEIN
Greek yoghurt + Baum’s Protein Blend

FATS
Greek yoghurt + dark chocolate + extra virgin olive oil

CARBOHYDRATES
Medjool dates + dark chocolate

HONOURED NOTE

A different kind of sweet treat.