Date Bark
This Date Bark recipe layers Medjool dates with creamy peanut butter, crunchy almonds, melted dark chocolate, and sea salt for a simple treat.
Servings: 24 pieces
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
Video
Notes
My Top Tip: When you line them up on a sheet pan, try your best to keep the dates touching each other to form a uniform base for adding the peanut butter, nuts and chocolate on top.
Storage: 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.
Freezing Instructions: If you want to extend its shelf life or have a cold treat ready for later, 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.
Nutrition
Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 24mg | Potassium: 253mg | Fiber: 3g | Sugar: 18g | Vitamin A: 38IU | Calcium: 29mg | Iron: 1mg
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