Line a baking sheet with parchment paper.
Split the dates open and place them down on the parchment paper with the sticky side facing up. Make sure the dates overlap a little so that they stick together. Use your hands or a cup (with cooking spray) to press them down onto the baking sheet, flattening them slightly.
Drizzle the dates with peanut butter and spread evenly. Then drizzle with chocolate and spread evenly.
Sprinkle with the chopped cashews and flake salt.
Place the baking sheet in freezer for 10-15 minutes, or until the chocolate has set.
Remove from the freezer, chop the bark into pieces and enjoy.