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Janelle Carss

Date Bark

This viral Date Bark recipe went viral for a reason… it’s insanely delicious and even better than a store bought candy bar. Made with sticky caramel-like dates, chocolate and nuts, Date Bark is the perfect healthy yet indulgent treat you’ve been looking for.
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Prep Time 10 minutes
Freezing Time 10 minutes
Servings: 12 pieces approx.
Course: Dessert, Snack
Cuisine: American
Ingredients Method Video

Ingredients
  

Classic Peanut Date Bark
  • 8 to 10 pitted medjool dates
  • ¾ cup semi-sweet chocolate chips or bar
  • ⅓ cup roasted salted peanuts
  • ⅓ cup natural peanut butter
  • ¼ tsp sea salt
Tahini & Pecan Date Bark
  • 8 to 10 pitted medjool dates
  • ¾ cup vegan milk chocolate chips or bar (I used Cadbury Plant Bar)
  • ⅓ cup tahini
  • ⅓ cup chopped dates
  • ¼ tsp sea salt
Toasted Cashew & Coconut Date Bark
  • 8 to 10 pitted medjool dates
  • ¾ cup dark chocolate chips or bar
  • ⅓ cup raw cashews
  • ¼ cup canned coconut milk/cream
  • 2 tbsp sunflower seed butter (or almond, cashew, peanut butter)
  • ½ tbsp maple syrup
  • 2½ tbsp shredded unsweetened coconut (plus extra for topping)

Method
 

  1. Apply the following to ALL date bark recipes:
    Assemble the pitted medjool dates (split open) in a 'sheet' in between two pieces of parchment paper.
  2. Using a rolling pin or the bottom of a cup, flatten the dates into an even layer, creating the base for the bark. Carefully remove the top layer of parchment paper; you may have to stick some dates back together in case they separate from the others. Little gaps are okay.)
  3. Pour the nut butter over the dates and gently spread it out into a nice even and thin layer.
    *NOTE* for the Toasted Cashew & Coconut Date Bark: For this step, mix together in a small bowl the coconut milk, sunflower seed butter, coconut shreds, and maple syrup. This will be your 'nut butter' mixture.
  4. Layer over the chopped nuts over the nut butter.
    *NOTE* for the Toasted Cashew & Coconut Date Bark: To toast your cashews, simply add them to a skillet and toast them dry on medium-high heat for 7 minutes, stirring frequently to prevent burning on one side.
  5. Melt your chocolate: In a heat safe dish or cup, melt the chocolate in 20 seconds increments, stirring in between, until it's completely melted.
    Pour the melted chocolate over the layer of nuts and carefully spread it into an even layer. Sprinkle with sea salt (or shredded coconut for the Cashew & Coconut Bark) and place in the freezer for 10 to 15 minutes until the chocolate has solidified.
  6. Remove from freezer and cut or break into pieces and ENJOY!

Video