anti-inflammatory snack

DATE BARK WITH PISTACHIO BUTTER AND RASPBERRY JAM (recipe below) as so many of you loved the date bark as part of the latest episode of my anti-inflammatory meal prep series, I thought the date bark deserved its own post 🩷 Ingredients (makes 12 pieces) • 12 Medjool dates, pitted (soft ones, not dried baking dates) • 4 tbsp pistachio butter (100% pistachios, check the label) • 170g (6oz) dark chocolate, 85% or higher • 150g (5½oz) raspberries, fresh or frozen • 1 tbsp chia seeds • 1 tsp lemon juice (about ¼ lemon) • 1 tsp extra virgin olive oil • 2 tbsp walnuts, crushed, to scatter • ¼ tsp flaky sea salt Method 1. Make the jam first. Cook the raspberries in a small saucepan over medium heat with the lemon juice for 5-7 minutes, mashing as they collapse, until jammy. Off the heat, stir in the chia seeds and leave to thicken while it cools completely 2. Tear the dates open, check for missed pits, and press them flat side-by-side on a parchment-lined tray into one even rectangle. Lay a second sheet of parchment on top and roll firmly with a rolling pin into a single connected slab 3. Spread the pistachio butter evenly over the date slab, right to the edges. If it's stiff, warm the jar briefly so it spreads without tearing the dates 4. Spoon the cooled jam over the pistachio layer. Dollop it in several places first, then join them up, rather than dragging one blob across 5. Melt the chocolate with the olive oil in short bursts, 20-30 seconds in a pan, stirring between and on a low heat to prevent burning. Pour over the date bark 6. Scatter over the crushed walnuts and flaky salt while the chocolate is still wet, then freeze for 1-2 hours until the chocolate is fully set and the slab is firm 7. Slice into 12 pieces with a large sharp knife, pressing straight down rather than sawing for a clean crack. Store in the fridge :) enjoy!🧡 #antiinflammatory #antiinflammatorydiet #inflammationrelief