This no-bake dark chocolate date bark is simple to make and lasts forever in the freezer. An indulgent summer treat for when you don’t feel like turning the oven on.
The recipe – billed as a healthy homemade take on Snickers – consists of Medjool dates that are flattened into a sort of foundation for a layer of peanut butter, followed by a generous drizzle of chocolate. This frozen, summer-friendly dessert sounded so easy and delicious (I’m a sucker for Snickers), so I gave it a go.
While I loved the flavor combo, the thick layer of dates made the bark too cloyingly sweet for me; I also wanted more crunch. Then I came across this Deliciously Ella recipe, which blended dates into the peanut butter layer instead, resulting in a nuttier, less sweet treat.
I ended up adapting Ella’s recipe by adding coconut flakes (more texture!) as well as miso (to balance the sweetness and add a layer of umami). This nutty date bark has a crunchy base layer with a salted caramel vibe and a dark chocolate finish that makes it totally irresistible. If you love salted chocolate desserts, you have to try it!
Key Ingredients + Substitutions
- Medjool Dates: These sticky dried fruits have a syrupy sweetness and chewy texture. They can be expensive in regular supermarkets, so look for them in Middle Eastern stores.
- Peanuts: This date bark uses whole peanuts and peanut butter. The peanuts add crunch while the peanut butter acts as a glue. Use roasted unsalted peanuts. (Feel free to sub with roasted almonds.)
- Peanut Butter: For the healthiest results, use natural peanut butter with no additives. The only ingredients should be peanuts and maybe salt. (You can also sub with almond or cashew butter, or even tahini.)
- Coconut Flakes: These are optional, but I love the extra texture they add. Use unsweetened coconut here. If you don’t have coconut, skip it and sub with extra nuts.
- Miso: Adds a bit of salt and a hint of savoriness to this dessert, intensifying the overall flavor. If you don’t have miso, you can skip it, but I do highly recommend it.
- Chocolate: I prefer using a chocolate bar instead of chips, since chocolate chips usually have more additives. I use Tony’s Chocolonely brand here, which is bigger than most other bars. If using another brand (like Lindt), you’ll need two bars.
How to Make Peanut Date Bark
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Make the Base Layer
In a food processor (alternative instructions below) fitted with the blade attachment, combine the dates and nuts. Pulse a couple of times, then add the nut butter, miso, and coconut, and pulse a few more times until everything is incorporated but still chunky.
Step 2: Transfer to a Dish
Transfer to an 8×8” baking dish (or similar) lined with parchment paper. Using your hands, firmly press the date mixture into the dish in an even layer.
Step 3: Melt the Chocolate
Bring a few inches of water to a boil in a small pot. Put the chocolate into a heat-safe bowl and place the bowl over the simmering water. Gently melt the chocolate. (This is called a bain-marie, fyi.)
Step 4: Pour the Chocolate Over the Date Layer
Pour the chocolate into the dish. Place the dish into the freezer just until the chocolate is set, but still tacky.
Step 5: Salt + Freeze the Bark
Lastly, sprinkle with flaky salt and continue freezing until the chocolate is completely solid, at least a few hours.
Date Bark Tips
- If your dates are on the older side and feel too dry to blend, soak them in a bowl of warm water for about 10 minutes first.
- Although you can melt chocolate in the microwave, I highly recommend the bain-marie (i.e. double boiler) method instead. You’re less likely to burn it this way, and I just hate the idea of microwaving food for an extended period of time.
- With that said, be sure not to get any water (not even a drop!) into the bowl with the chocolate. Water in melted chocolate makes it seize right away. In fact, you should wipe the bowl with a clean towel before adding the chocolate, just in case.
How to Store Date Bark
Once the date bark is frozen solid, cut it into squares, and transfer it to a freezer-safe lidded container. It will last in the freezer for up to 2 months.
How to Make This Without a Food Processor
Begin by stirring the peanut butter and miso together in a large bowl. Then finely chop the peanuts and dates by hand, and add to the bowl, along with the coconut. Fold as well as you can to get an even mixture. Proceed with the chocolate instructions as written. (Note that your bark will be more crumbly though.)
More Vegan Desserts…
- Sugar-Free Date Brownies
- Healthy-ish Vegan Banana Bread
- Vegan Tahini Brownies
- Blueberry-Lemon Muffins
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
PrintDark Chocolate Peanut Butter Date Bark
- Prep Time: 15 minutes
- Freeze Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: About 12 pieces 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Description
No-bake date bark is an indulgent summer treat for when you don’t feel like turning on the oven.
Ingredients
- 1/2 cup roasted unsalted peanuts* (see note below)
- 5 large pitted Medjool dates (about 4 ounces)
- 1/2 cup unsweetened shredded coconut*
- 1/2 cup natural peanut butter*
- 2 teaspoons white miso*
- One 6.35-ounce bar dark chocolate (I use Tony’s Chocolonely), roughly chopped*
- Flaky sea salt, for sprinkling
Instructions
- Place the peanuts and dates in a food processor fitted with the blade attachment. Pulse a few times until everything is broken up but still chunky.
- Add the coconut, peanut butter, and miso, and pulse until the mixture is evenly combined but still a bit chunky.
- Transfer to an 8×8” pan (or similar) lined with parchment paper. Firmly press the mixture with your hands into an even layer. Set aside.
- Add about 2 inches of water to a small pot and bring to a simmer. Place a medium heatproof bowl over the top and put the chocolate in the bowl*. Allow the chocolate to melt slowly, stirring every now and then, about 5 minutes.
- Carefully pour the chocolate over the peanut mixture and rotate the pan a few times to distribute the chocolate evenly. Place the pan in the freezer for 10 minutes.
- When the chocolate is somewhat set but still tacky, sprinkle the top with flaky salt. Return to the freezer to firm up completely, about 2 hours.
- Cut into squares and store in an airtight container in the fridge for up to 2 months.
Notes
- Roasted peanuts can be substituted with roasted almonds.
- Coconut flakes are optional, but I love the extra texture they add. If you don’t have any, skip them and sub with extra nuts.
- Peanut butter can be subbed with almond or cashew butter, or even tahini.
- Miso adds salt and intensifies the overall flavor, but if you don’t have any, it can be skipped.
- Use any good quality dark chocolate here, as long as the total amount is about 180 grams.
Nutrition
- Serving Size: 1 piece
- Calories: 185
- Sugar: 10.2 g
- Sodium: 54 mg
- Fat: 13 g
- Carbohydrates: 14 g
- Fiber: 3.9 g
- Protein: 4.7 g
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