MINI PISTACHIO CARAMELS

Grab a food processor and add all your soaked dates with the 2 tbsp water, then blend on low for 2-4 minutes until you have a caramel. If you are having trouble blending, add another splash of water. Set aside.

Next, melt the chocolate chips in a double boiler or in the microwave in 30 second increments. Optional to add coconut oil to help make the chocolate more fluid. Once the chocolate is melted, set aside.

Grab a silicone mini muffin tray and add one tablespoon of the date caramel to the bottom of each round pocket. Press it down smoothly to create a bottom layer of dates. Then pour a tablespoon of melted chocolate over the top of the caramel for each. 

Sprinkle with a dusting of pistachio crumbles. Repeat into each pocket until you have used all the ingredients. Place the whole tray into the freezer and let it set for 2-3 hours. Once the mini bark bites are set, remove them from the tray and place them into an airtight container and leave them in the freezer for a cold treat!