Easy Date Bark Recipe for a Sweet Treat
This no-bake date bark layers soft Medjool dates, creamy peanut butter, crunchy almonds, and a dark chocolate shell. It’s an easy, better-for-you sweet treat ready in minutes.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups Medjool dates, pitted packed and roughly chopped, about 16 to 18 dates
- 0.5 cup creamy peanut butter natural, room temperature
- 1 cup dark chocolate chips 60 to 70 percent cacao
- 1 teaspoon coconut oil helps chocolate set with a soft snap
- 0.5 cup roasted almonds, chopped
- 0.25 teaspoon flaky sea salt
- 0.25 cup unsweetened shredded coconut optional
Instructions
Preparation Steps
- Line an 8x8 inch pan or a small sheet pan with parchment paper, leaving overhang for easy lifting.
- Press the chopped dates into a tight, even layer on the parchment to form a rectangle about 0.25 inch thick. If dates are firm, microwave them for 10 seconds to soften before pressing.
- Spread the peanut butter evenly over the date layer.
- Sprinkle the chopped almonds evenly over the peanut butter and lightly press to adhere.
- In a microwave-safe bowl, melt the dark chocolate chips with the coconut oil in 20 to 30 second bursts, stirring between each, until smooth and glossy.
- Pour the melted chocolate over the peanut butter layer and spread to cover. Tap the pan gently to level.
- Finish with flaky sea salt and, if using, sprinkle shredded coconut on top.
- Refrigerate until fully set, about 20 to 30 minutes. Lift from the pan using the parchment and cut into 12 pieces.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
Notes
Swap peanut butter with almond or cashew butter if desired. For a nut-free version, use sunflower seed butter and skip the almonds. Add chopped peanuts, cacao nibs, or crushed pretzels for extra crunch.