• Preheat oven to 180°C.

For the almond butter

• Spread your almonds in a baking tray and toast for 10-15 minutes. Set aside. Once cooled, place almonds in a food processor and whizz until smooth and creamy, scrapping down the sides regularly.

For the bark

• Line a 30cm x 22cm oven tray with baking paper.
• Place the dates, open side up on your lined tray in rows of 4 and columns of 6. Oil the bottom of a glass and press down on each date so they spread out and touch each other as much as possible.
• Spoon your homemade almond butter over and sprinkle macadamias on top. Drizzle the melted chocolate on top and use a spatula to spread out evenly. Finish with a little salt and freeze for 30 minutes.
• When the chocolate is set, break into about 24 pieces. Keep in the fridge for best results.