This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Dates + Chocolate = YUM!
This Date Bark is inspired by a chocolate candy barbut made with wholesome natural ingredients. Think of it as a healthier twist on a Snickers, where Medjool dates add a caramel-like flavor to the bark. Topped with peanut butter, chopped almonds, and dark chocolate, it’s a delicious treat that I’m obsessed with!
I first shared this recipe on social media after learning about it from That Health Junkie. There’s no baking or complicated steps involved. Just layer, freeze, and enjoy
Happy Cooking!
– Yumna
Date Bark Ingredients
- Medjool Dates: Look for large soft dates. If they feel hard, you can soak them in some hot water for 5-10 minutes to soften them up. I like Medjool dates for their size and sweetness, but you can use other types of dates too.
- Peanut Butter: Or any nut butter. If it feels stiff, you can warm in the microwave for 20 seconds to make it easier to pour.
- Almonds: Chop them up so they’re small and you can scatter them all over
- Dark Chocolate: Or milk chocolate or even white chocolate. You can use a bar or chocolate chips.
- Flaky Sea Salt: It’s optional but a sprinkle at the end balances all the sweet stuff.
How to Make Date Bark
Date Bark
Ingredients
- 24 medjool dates pitted
- ½ cup peanut butter warmed
- ½ cup almonds chopped
- 4 ounces dark chocolate melted
- Flaky sea salt
Instructions
- Line a quarter sheet pan with parchment paper.
- Place the medjool dates, open side up on a parchment paper in rows of 4 and columns of 6. Use your hands or a cup (with cooking spray) to press them down onto the baking sheet as close together as possible.
- Drizzle with peanut butter and sprinkle almonds on top. Drizzle the melted chocolate on top and use a spatula to spread out evenly. Sprinkle with salt and freeze for 30 minutes.
- When the chocolate is set, break into about 24 pieces. Keep in the fridge for best results
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Date Bark recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Walnuts or Pecans: If you’re not a fan of almonds, or simply want to mix things up, you can easily substitute them with walnuts or pecans.
- White or Milk Chocolate: While dark chocolate provides a rich taste, feel free to swap it out for white or milk chocolate based on your preference.
- Cashew or Almond Butter: Not into peanut butter? Use cashew or almond butter as an alternative for a different flavor profile.
- Add Dried Fruit: Sprinkle in some dried cranberries or raisins or shredded coconut for an additional fruity twist and contrasting texture.
Recipe Tips
- Choose fresh dates: Always opt for soft and plump Medjool dates. Older dates can be drier and won’t give you that chewy caramel-like texture.
- Keep the dates together: When you line them up on a sheet pan, keep the dates touching each other to form a uniform base for adding the peanut butter, nuts and chocolate on top.
- Melt chocolate properly: When melting the chocolate, use a double boiler or melt it in the microwave in 20-second intervals, stirring after each interval to ensure it doesn’t burn.
- Chill enough: After assembling the bark, ensure you give it a full 30 minutes in the freezer to allow all the ingredients to set together.
FAQs
Keep your Date Bark in an airtight container to prevent it from absorbing any unwanted flavors from the fridge. When stored properly in the fridge, Date Bark will remain fresh for up to two weeks. The fridge helps keep the crunch of the almonds and ensures the chocolate doesn’t melt.
Absolutely! If you want to extend its shelf life or have a cold treat ready at a moment’s notice, you can store the Date Bark in the freezer. When stored in an airtight container or freezer bag, it can last for up to 3 months. Just make sure to leave it a few minutes at room temperature before digging in, to get the best texture and flavor.
Chocolate can seize if it comes into direct contact with even a small amount of liquid. Make sure all utensils are dry, and when melting, make sure not to add any moisture.
I made this last night but didn’t have almonds so I used cashews. They were already salted so I skipped the last step. They were amazing! I think I saw you also made this bark with bananas instead of dates. Will try that next.
Yum!! Cashews are a great swap. So happy you liked it, Rhondda! Thank you!!
Made these and WOW! So good and satisfying! Made as written, no adjustments needed! LOVE!❤️
Aww, thank you so much! I’m so glad you liked them, Connie!!
I got the ingredients to make this a few weeks ago, and finally got around to making it! Oh my gosh, it is yummy! I added large, unsweetened, coconut flakes, and a crushed nut assortment of almonds, cashews, walnuts, and raisins. This is so satisfying! I used unsweetened 100% cacao bark, and 100% peanut butter. And it’s still sweet. I can’t wait to make some for Christmas this weekend as little favors for some family members! I love following all of your recipes! Everything is “so good!”
That sounds amazing, thanks for sharing!
Would the dates stick together better if the open side was on the bottom and then the tops would be smoother and not as sticky. I found it difficult to flattened them with the open side up because they were very sticky. I tried to put them together like a puzzle. Any suggestions?
Very tasty and healthy. I used peanuts instead of almonds. But I used 1 cup of melted chocolate. The 1/2 cup was not enough. Excellent recipe. I’m going to try it next with Almonds and coconut. Thank you.