Pecan Pie Bark
1 cup of pitted dates (soaked in warm water for about 10 minutes)
1/2 cup maple syrup
1/2 cup coconut cream
2 tsp. vanilla extract
pinch of salt
1/2 cup chopped pecans
2 cups chocolate (should equal about 1 cup once it has melted)
Line an 8"x 8" baking dish wish parchment paper. set aside.
In a blender combine the first 5 ingredients. This is for the caramel sauce. this make take 10 minutes to blend, so be patience. You may need to stop every few minutes to scrape down the side. the dates will slowly get smaller and eventually become smooth. you should have a smooth golden caramel sauce.
next melt your chocolate. you can do this either by using a microwave or a stove top.If you using the microwave melt in 15 second intervals stirring each time to ensure you don't burn the chocolate. If you are using a stove top, simmer a pot of water, place chocolate in a bowl large enough to cover your pot. stirring continuously until your chocolate has melted. Once your chocolate has melted through evenly spread it over your pan.
while the chocolate is still warm sprinkle your chopped pecan over the chocolate, next drizzle the caramel sauce over everything!
Place dish in the freezer, taking care not to tip or slant the baking dish. let site for at least 2 hours if you can't wait preferable over night. you want the chocolate to be hardened.The caramel sauce will remain gooey. while the chocolate is still frozen take the point of a knife and tap the handle. to break the chocolate apart into your preferred size of bark. This needs to be kept in the freezer in an airtight container. will last at least a week.