Notes
Pro Tip:
Warm a sharp knife under hot water, dry it, then slice for neat, crack-free pieces and the best layered look.
Warm a sharp knife under hot water, dry it, then slice for neat, crack-free pieces and the best layered look.
Date Bark (Chocolate + Peanut Butter Dates)
Prep Time: 20 minutesCook Time: 5 minutes (melting chocolate)Chill Time: 30 minutesTotal Time: 55 minutesServings: 16–20 pieces (about 6–8 snack servings)Ingredients:18–20 large Medjool dates, pitted (about 2 cups packed)1/2 cup creamy peanut butter1 cup (170 g) dark chocolate chips or chopped dark chocolate1 tablespoon coconut oil1/2 teaspoon flaky sea salt, or to taste1/4 cup crushed roasted peanuts (optional)2 tablespoons shredded or flaked coconut (optional)1/2 teaspoon vanilla extract (optional)Instructions:Line a small pan with parchment and press pitted dates into a tight, even layer.Smooth the date layer with damp fingers or a spoon, filling all corners.Stir peanut butter (and vanilla, if using) until smooth, then spread evenly over the dates.Melt chocolate and coconut oil together until smooth and glossy.Pour chocolate over peanut layer, tilt to coat, and sprinkle sea salt, peanuts, and coconut. Chill until fully set.Lift bark out, rest a few minutes at room temperature, then slice into pieces and serve or store chilled.Nutrition (Calories)Approx. 210–230 calories per 2 small pieces (varies with chocolate and peanut butter).Best For: Snack, dessert, lunchbox treat, freezer-friendly sweets.More: Naturally sweetened with dates, contains fiber, healthy fats, and rich chocolate flavor.