Date Chocolate Bark (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 large medjool dates, pitted
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12 ounces (340 grams) of chocolate, chopped, or chocolate chips
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1 tsp coconut oil, optional
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¼ to ½ cup (64 to 128 grams) of creamy natural peanut butter
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½ cup (60 grams) of crushed peanuts
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½ tsp flaky salt, optional
# Instructions:
01 -
Grab a baking tray or a large plate and cover it with parchment or wax paper. If your dates aren’t already seedless, remove the pits yourself.
02 -
Slice each date carefully down the middle and pull apart gently so they can sit open and flat. Lay them all down on your parchment paper to create the first layer for your bark. Add another sheet of parchment on top, then press the dates into a single, combined layer using your hands or even the bottom of a cup.
03 -
In a microwave-safe dish, melt your chocolate and coconut oil (if you’re using it) in short bursts of 30 seconds. Stir between each session, and it should melt fully after about 2 to 3 rounds.
04 -
Spread peanut butter evenly over the pressed dates. Pour the melted chocolate over the peanut butter and spread it out so it’s even. Sprinkle the crushed peanuts on top, and if you’d like, finish with a pinch of flaky salt.
05 -
Put the tray in your fridge for an hour, or if pressed for time, freeze it for 20 to 30 minutes until hardened. Once set, slice the bark into pieces of the size and shape you want using a sharp knife.
# Notes:
01 -
A sweet and salty dessert that’s made with better-for-you ingredients.
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You can make this as date bark or as chocolate-stuffed dates.
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Store it chilled in a sealed container, and it’ll last up to two weeks.
04 -
Tastes best when eaten straight from the fridge.