No baking required! This delicious and simple date bark has natural sweetness from dates. Add to that some creamy peanut butter and a dark chocolate coating.
Table of contents
Why We Love This Date Bark Recipe
- Naturally sweet – Dates bring a caramel-like sweetness, so a lot of added sugar is not needed.
- Easy to customize – Swap in your favorite nut butter or play around with different toppings.
- Perfect for meal prep – Since dates are high in fiber and provide a natural energy boost, make a batch of Date Bark and enjoy it throughout the week!
Recipe Ingredients
- Medjool Dates – These are the best for their soft, chewy texture. You can buy dates with or without the pit.
- Peanut Butter – Creamy works best, but crunchy adds a little texture! Or, use your favorite nut butter.
- Chocolate Chips – Semi-sweet balances out the sweetness of the dates, but you can use dark chocolate or a no-sugar-added variety.
- Coconut Oil – Helps make the chocolate smooth and glossy.
- Flaked Sea Salt – Optional, but it adds the perfect salty contrast!
- Other optional topping ideas - Chopped nuts, flaked coconut, chopped espresso beans, pomegranate seeds, chopped seeds (such as pumpkin or sunflower), peanut butter chips, or dried fruit.
Step-by-step directions
- Prepare a medium baking sheet by covering with parchment paper; set aside.
- Slice each date down the side with a paring knife. Remove the pit if necessary, open the date up, and press it down with your hand or the bottom of a glass to flatten.
- Place the flattened dates on the prepared baking sheet in a rectangle with the dates arranged 4 across and 5 down. You can lay another piece of parchment over the top and use a rolling pin to flatten more if you like.
- In a small microwave-safe bowl, melt the peanut butter in the microwave in 20-second intervals until smooth and pourable. Drizzle the melted peanut butter evenly over the dates.
- In a medium microwave-safe mixing bowl, heat the chocolate chips and coconut oil together in 30 second intervals, stirring well between each interval until fully melted and smooth.
- Spoon the melted chocolate over the peanut butter layer and spread out edge to edge.
- Sprinkle flaked sea salt, or other topping of your choice, over the top of the chocolate.
- Refrigerate for 1 hour or until the chocolate is fully set.
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- Use a sharp knife to cut the bark into bite-size pieces.
- Keep the bark in an air-tight food storage container at room temperature for up to five days.
Mom Tip
Instead of bark, place a pitted date in a cupcake liner, add the peanut butter and melted chocolate, then add your toppings. Repeat with all of the dates to make 20 little candy cups.
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Printable Recipe
Date Bark with Peanut Butter and Chocolate
Date Bark is naturally sweet, healthier treat with rich chocolate, creamy peanut butter, and customizable toppings.
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Rate
Servings: 8 Servings
Calories: 430kcal
Ingredients
- 20 Medjool Dates pits removed
- ⅓ cup Peanut Butter creamy, or nut butter of your choice
- 1 ½ cups Semi-Sweet Chocolate Chips
- 1 teaspoon Coconut Oil
- ½ teaspoon Flaked Sea Salt optional
Instructions
- Prepare a medium baking sheet by covering with parchment paper; set aside.
- Slice each date down the side with a paring knife. Remove the pit if necessary, open the date up, and press it down with your hand or the bottom of a glass to flatten.
- Place the flattened dates on the prepared baking sheet in a rectangle with the dates arranged 4 across and 5 down. You can lay another piece of parchment over the top and use a rolling pin to flatten more if you like.
- In a small microwave-safe bowl, melt the peanut butter in the microwave in 20-second intervals until smooth and pourable. Drizzle the melted peanut butter evenly over the dates.
- In a medium microwave-safe mixing bowl, heat the chocolate chips and coconut oil together in 30 second intervals, stirring well between each interval until fully melted and smooth.
- Spoon the melted chocolate over the peanut butter layer and spread out edge to edge.
- Sprinkle flaked sea salt, or other topping of your choice, over the top of the chocolate.
- Refrigerate for 1 hour or until the chocolate is fully set.
- Use a sharp knife to cut the bark into bite-size pieces.
- Keep the bark in an air-tight food storage container at room temperature for up to five days.
Notes
- Peanut Butter – Creamy works best, but crunchy adds a little texture! Or, use your favorite nut butter.
- Chocolate Chips – Semi-sweet balances out the sweetness of the dates, but you can use dark chocolate or a no-sugar-added variety.
- Other optional topping ideas - Chopped nuts, flaked coconut, chopped espresso beans, pomegranate seeds, chopped seeds (such as pumpkin or sunflower), peanut butter chips, or dried fruit.
Nutrition
Calories: 430kcal | Carbohydrates: 65g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 195mg | Potassium: 670mg | Fiber: 7g | Sugar: 53g | Vitamin A: 106IU | Calcium: 65mg | Iron: 3mg
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Keri
This is my new favorite treat! yummy!