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.

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Prep Time: 15

Total Time: 15

Servings: 12

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.

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