Ingredients

• 12 pitted medjool dates

• 1 tbsp natural peanut butter

• 1 tbsp coarsely chopped pistachios

• 1 tsp whole chia seeds

• 2 tbsp Lyo & Co. freeze-dried raspberries, crumbled

• 3 oz 85% dark chocolate, chopped

• Flaky salt, to taste

Instructions

1. Line a small dish or baking sheet with parchment paper.

2. Slice the dates open and place them side by side, cut side up, to form a sticky rectangular base.

3. Spread the peanut butter evenly over the dates, then sprinkle with pistachios, chia seeds, and half of the freeze-dried raspberries.

4. In a microwave-safe bowl, melt the chocolate for 40–60 seconds, stirring every 20 seconds with a fork, until smooth.

5. Pour the melted chocolate over the dates and spread evenly. Top with remaining raspberries and pistachios, if desired. Sprinkle with flaky salt.

6. Freeze for 20–30 minutes, or until the chocolate layer is firm.

7. Cut or break into pieces. Store in an airtight container in the freezer.

🌟 Storage

Keeps up to 3 months in an airtight container in the freezer.

🌿 Nutrition (per serving)

Calories: 160 kcal
Fat: 6g
Carbohydrates: 35g
Fiber: 2g
Protein: 2g
Sodium: 60mg