Salted Caramel Chocolate Bark with Rose

Ingredients

Bottom chocolate layer:

6oz Just Date Chocolate Chips

2-3 drops of Nielssen-Massey rose water or rose essence

Salted caramel layer:

1/4 cup tahini

1/4 cup cashew butter

1/4 cup Just date syrup

1/4 cup coconut oil

1/4 tsp sea salt

Spider web patterning:

4 tbsp cacao

4 tbsp just date syrup

3 tbsp melted coconut oil

Optional Toppings:

2 tbsp chopped pumpkin seeds

1/2 tbsp crushed rose petals

Sea Salt

Method:

Bottom Chocolate layer: Melt the chocolate using the double broiler method. Make sure the water in the bottom container doesn't touch the top container (this can burn the chocolate) and bring it to a simmer. Add the chocolate and allow it to melt. When almost all the chocolate is melted, add the rose water*. Whisk until combined and fully melted. Pour it on a parchment paper covered baking sheet and set in the fridge for 15-20 minutes.
Salted caramel layer: Rinse the double broiler and bring the water back to a simmer. To the top container, add the tahini, cashew butter, coconut oil, date syrup and sea salt. Whisk until fully combined and pour it on top of the lightly set chocolate. Take it back to the fridge for 10 minutes until just slightly set.
Spider web layer: Whisk together all the ingredients under "Spider webs". Pour it into a piping bag and make spider webs.**
Top with chopped pumpkin seeds, sea salt, and crushed rose petals and set it back in the refrigerator for at least an hour. Break it into bark pieces and enjoy!

Notes:

* Make sure your rose water is concentrated (like an essence) and not diluted because that could seize the chocolate

** To make a spider web, start with a small dot and make 2-3 concentric circles around it. Take a toothpick and drag it from the center dot until you reach the outermost circle and repeat this 5 more times in different directions until you get a spider web!

Created and photographed by Nive from @colorfulbalancedrecipes