Makes: 1 shareable (or not) bark for 6
Cooking Time: 10 minutes prep + 3 hours setting time

INGREDIENTS

Ingredients for the base:

80g Pana Organic Tasmanian Sea Salt Chocolate

1 tbsp coconut oil

1 small banana, sliced into 0.5–1 cm thick coins

8–12 Medjool dates

1/3 cup Pistachio Matcha Crema

1 tbsp crushed pistachios

METHOD

— Carefully slice open the dates and remove the pits. Flatten each date by spreading it open.

— Line a baking tray with parchment paper. Arrange the banana coins and flattened dates in a single layer, pressing them gently together to form a compact base.

— Spoon the Pistachio Matcha Crema over the banana and date layer, then spread it evenly with the back of a spoon to fully cover.

— In a heatproof bowl set over a saucepan of simmering water, melt the chocolate with the coconut oil, stirring until smooth.

— Pour the melted chocolate over the Pistachio Matcha layer, spreading it to cover completely.

—Garnish with crushed pistachios.

— Freeze for at least 3 hours, or until fully set and the base can be cleanly separated from the parchment paper.

— Break or slice into chunks and serve.