Description
No-bake date bark is an indulgent summer treat for when you don’t feel like turning on the oven.
Ingredients
Scale
- 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
