1-Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2-Slice the 2.5 cups of pitted Medjool dates open and flatten them sticky side down, arranging them into a rectangle on the baking sheet.

3-Press the dates firmly into an even layer using a flat-bottomed cup; for a smoother surface, you can add another piece of parchment and use a rolling pin if you want.

4-Melt the 1/3 cup of creamy peanut butter in the microwave for 20-30 seconds, then drizzle it evenly over the date layer and sprinkle with the 1/4 cup of chopped walnuts.

5-Melt the 1.5 cups of chocolate chips with the 1 teaspoon of coconut oil in a microwave-safe dish, heating in 15-30 second intervals and stirring each time until smooth.

6-Pour the melted chocolate evenly over the peanut butter and walnut layer, and add more walnuts on top if you like.

7-Freeze the assembled bark for about 20-30 minutes until it’s firm, then cut it into 12-15 large pieces for serving.