• Slice 12 pitted medjool dates in half, remove the pits and place them side-by-side, in four rows of six date halves, on a sheet of parchment paper.

  Cover with a second sheet of parchment paper and roll them out to about ¼ inch thickness using a rolling pin.

  You want them touching so when frozen they form a strong base for the toppings to go on top.

  Spread the cashew butter on top of the smashed date halves with the back of a spoon. Then roughly chop the dried apricots and sprinkle them on the cashew butter layer. Sprinkle the chopped nuts, seeds and coconut on top too.

  Melt the chocolate drizzle topping next.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Pour the melted white chocolate over the bark and gently spread with a spatula or the back of a spoon. Be sure to cover all the apricots, nuts, and the date layer.

  Sprinkle flaky salt if desired, then transfer the bark and the parchment to a baking sheet and place in the fridge for 30 minutes to set.

  Or, you can place the bark in the freezer for about 5-10 minutes until the chocolate sets.

  Then either break apart or cut the bark into 10 pieces or more smaller ones. Store in the fridge for up to 1 week or freezer for up to 3 months.