This Viral Date Bark is my take on the healthy dessert that broke the internet, and for good reason! A layer of caramel-like Medjool dates, peanut butter, refined sugar-free chocolate, and a sprinkle of flaky sea salt, all in one frozen treat that takes just 10 minutes to prep.
My expertise is in creating refined sugar-free desserts that taste just as indulgent as any traditional treat, and this date bark recipe is one of my absolute favorites!
A Quick Look At The Recipe
- Total Time: 1 hour 15 minutes (10 min prep, 1 hour freeze)
- Recipe Difficulty: Beginner-friendly
- Cooking Method: No-bake, freeze
- Main Ingredients: Medjool dates, peanut butter, dark chocolate
- Dietary Info: Vegan, gluten-free, grain-free, refined sugar-free
- Serves: 10 pieces
- Calories: 101 per serving
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The no-cheat sweet treat!! Thanks Entirely, Emmy!
- anne
This date bark recipe is customizable & perfect for when you need a quick snack that actually satisfies your sweet tooth. If you love the natural sweetness of dates, you'll also want to try my Date Snickers, Salted Caramel Chocolate Date Balls, and Healthy Candy Bar Dates, all use dates as a base for guilt-free indulgence.
Why You'll Love This Recipe
- Quick & Easy: Simply layer, drizzle, freeze. No advanced cooking skills required.
- Naturally Sweet: Dates and maple syrup replace refined sugar.
- Tastes Like Candy: But made with only whole foods.
- Freezer-Friendly: Make a batch on Sunday, for dessert or snacks.
- Diet-Friendly: Naturally vegan, gluten-free, grain-free, and can be made nut-free.
Key Ingredients
- Medjool Dates: The star of any date chocolate bark recipe. Choose large, soft Medjool dates; they have a caramel-like texture and natural sweetness.
- Nut Butter: I use natural peanut butter (the kind with just nuts and salt). This creates the "caramel" layer that binds everything together. Avoid brands with added sugar or palm oil.
- Pure Maple Syrup: Grade A dark amber maple syrup adds depth and helps the nut butter mixture become glossy and spreadable.
- Dark Chocolate Chips: I reach for Lily's stevia-sweetened chocolate chips or Hu chocolate gems, both are refined sugar-free.
- Flaky Sea Salt: Maldon or fleur de sel gives those crunchy salt bursts that make dates with peanut butter and chocolate taste gourmet. Table salt won't deliver the same effect.
Substitutions & Variations
- Date Variations: Can't find Medjool? Use Deglet Noor dates, but add 1-2 extra since they're smaller and less sweet.
- Peanut Nut Butter: Swap peanut butter for almond or cashew butter, or go nut-free with sunflower seed butter or tahini.
- Sweetener Swaps: Substitute with raw honey or date syrup for a different flavor profile.
- Coconut Lovers: Sprinkle toasted unsweetened coconut flakes over the chocolate layer before freezing for a tropical twist.
- Nut-Loaded: Press chopped roasted almonds, walnuts, or pistachios into the nut butter layer before adding chocolate.
How To Make Date Bark
- Step 1: Pit your Medjool dates and slice them lengthwise to remove the pits. Line a baking sheet with parchment paper and press the dates into a tight rectangle, about 6x8 inches, overlapping slightly so they stick together. This forms the foundation for your date peanut butter chocolate bark.
- Step 2: In a small bowl, combine the peanut butter, maple syrup, and sea salt. Stir until smooth and glossy, then pour evenly over the pressed date base. Use a spoon to spread it into all the corners of your date bark.
- Step 3: Melt the chocolate chips in the microwave or a double boiler until smooth. Pour over the peanut butter layer and spread evenly with a spatula. While still wet, sprinkle with flaky sea salt for extra flavor.
- Step 4: Transfer the date peanut butter chocolate bark to the freezer for at least 1 hour until firm. Once solid, break into irregular pieces or cut into squares. Serve immediately or store for later enjoyment.
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Expert Tips
- Choose Quality Dates: Soft, fresh Medjool dates stick together best.
- Press Firmly: Press the dates tightly together.
- Stir Peanut Butter: Mix the oil and solids thoroughly for a smooth layer.
- Work Quickly with Chocolate: Melted chocolate sets fast, so spread it quickly.
- Adjust Sweetness: Taste your dates; if they're very sweet, you could reduce the maple syrup slightly.
Pairing Ideas
This date chocolate bark is incredible on its own, but here are fun ways to elevate it!
- With Coffee: Break a piece over your morning yogurt alongside my Healthy Iced Mocha for the ultimate breakfast.
- Dessert Charcuterie: Add pieces to a dessert board with my White Chocolate Coconut Balls and fresh berries.
- Ice Cream Topping: Chop into small pieces and sprinkle over coconut ice cream or my Chocolate Peanut Butter Smoothie.
- Gift It: Package in clear cellophane bags tied with ribbon with a jar of homemade cinnamon peanut butter!
Date Bark Frequently Asked Questions
Freezer storage is best for this date bark recipe. It keeps the chocolate layer firm and the dates perfectly chewy. Stored in an airtight container, it lasts up to 3 months in the freezer. Refrigerator storage works too (up to 2 weeks), but the texture becomes softer, and the chocolate may bloom.
Date bark is made from a pressed base of pitted Medjool dates topped with a mixture of peanut butter and maple syrup (which creates a caramel-like layer), then covered with melted dark chocolate and finished with sea salt. It's a no-bake treat that requires no refined sugar.
This viral date bark tastes like a salted caramel chocolate candy bar, think of a healthier Snickers or Twix. The Medjool dates provide natural caramel-like sweetness, the peanut butter adds creaminess, dark chocolate brings richness, and sea salt ties it all together with a sweet-salty balance.
Large Medjool dates are the gold standard for date chocolate bark because they're naturally soft, sticky, and incredibly sweet with a caramel-like texture. Avoid Deglet Noor dates unless you can't find Medjool; they're drier and less flavorful, so you'll need to use more of them and possibly soak them first.
Date peanut butter chocolate bark lasts 2 weeks in the refrigerator when stored in an airtight container. For longer storage (up to 3 months), keep it in the freezer instead. The dates won't spoil quickly due to their low moisture content, but the chocolate quality degrades after 2 weeks at fridge temperature.
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📖 Recipe
Viral Date Bark
Ingredients
- 10 Large Medjool Dates
- ¼ Cup Peanut Butter
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Salt
- Dark Chocolate Chips I use refined sugar-free
Instructions
- Pit your Medjool dates and slice them lengthwise to remove the pits. Line a baking sheet with parchment paper and press the dates into a tight rectangle, about 6x8 inches, overlapping slightly so they stick together. This forms the foundation for your date peanut butter chocolate bark.
- In a small bowl, combine the peanut butter, maple syrup, and sea salt. Stir until smooth and glossy, then pour evenly over the pressed date base. Use a spoon to spread it into all the corners of your date bark.
- Melt the chocolate chips in the microwave or a double boiler until smooth. Pour over the peanut butter layer and spread evenly with a spatula. While still wet, sprinkle with flaky sea salt for extra flavor.
- Transfer the date peanut butter chocolate bark to the freezer for at least 1 hour until firm. Once solid, break into irregular pieces or cut into squares. Serve immediately or store for later enjoyment.
Notes
- Choose Quality Dates: Soft, fresh Medjool dates stick together best.
- Press Firmly: Press the dates tightly together.
- Stir Peanut Butter: Mix the oil and solids thoroughly for a smooth layer.
- Work Quickly with Chocolate: Melted chocolate sets fast, so spread it quickly.
- Adjust Sweetness: Taste your dates; if they're very sweet, you could reduce the maple syrup slightly.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Anne says
The no cheat sweet treat!!
Thanks Entirely Emmy!