Date bark: you may have seen this snickers-like candy bar all over your for-you-page, and we are here to test it out! Let’s see if this healthier sweet treat lives up to the hype.
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 10-20 minutes
Total Time: 40 minutes
Yield: 8 servings
Ingredients
- 12 pitted medjool dates
- 1/4 cup drippy peanut butter
- 2 tablespoons chopped peanuts*
- ½ cup dark chocolate chips (we used no-sugar added)
- 1 teaspoon coconut oil
- Sea salt (flaky sea salt preferred)
*Note: Unsweetened shredded coconut and almonds are a great “Almond Joy” alternative. Use your toppings of choice.
Instructions
- Line a baking sheet with parchment paper (we used plastic wrap on a plate as an alternative).
- Split the dates open and press each one down onto the sheet, making sure that they overlap a little so they stick together.
- Drizzle peanut butter on top and use a spoon so spread it across the dates. Sprinkle on the chopped nuts.
- In a small microwavable bowl, melt the chocolate chips with coconut oil. Drizzle the chocolate over the bark, using a spoon to spread it in an even layer.
- Sprinkle on the sea salt and place the baking sheet into the freezer for 10-15 minutes, or until the chocolate has set. Remove from the freezer and cut the bark into 8 pieces.
- Store the leftovers in the fridge or freezer. Note, if you’re storing it in the freezer, the dates will get pretty hard. Let the bark sit out a few minutes before biting into it.
Nutrition Information
Serving: 8 | Calories: 177 | Carbohydrates: 19g | Protein: 3.6g | Fat: 10.5g | Saturated Fat: 4.3g | Sodium: 302mg | Potassium: 97mg | Fiber: 4g | Sugar: 12g | Calcium: 2.2mg | Iron: 8.3mg
Date bark: you may have seen this snickers-like candy bar all over your for-you-page, and we are here to test it out! Let’s see if this healthier sweet treat lives up to the hype.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings
Ingredients
- 12 pitted medjool dates
- 1/4 cup drippy peanut butter
- 2 tablespoons chopped peanuts*
- ½ cup dark chocolate chips (we used no-sugar added)
- 1 teaspoon coconut oil
- Sea salt (flaky sea salt preferred)
*Note: Unsweetened shredded coconut and almonds are a great “Almond Joy” alternative. Use your toppings of choice.
Instructions
- Line a baking sheet with parchment paper (we used plastic wrap on a plate as an alternative).
- Split the dates open and press each one down onto the sheet, making sure that they overlap a little so they stick together.
- Drizzle peanut butter on top and use a spoon so spread it across the dates. Sprinkle on the chopped nuts.
- In a small microwavable bowl, melt the chocolate chips with coconut oil. Drizzle the chocolate over the bark, using a spoon to spread it in an even layer.
- Sprinkle on the sea salt and place the baking sheet into the freezer for 10-15 minutes, or until the chocolate has set. Remove from the freezer and cut the bark into 8 pieces.
- Store the leftovers in the fridge or freezer. Note, if you’re storing it in the freezer, the dates will get pretty hard. Let the bark sit out a few minutes before biting into it.
Nutritional Information
Serving: 8 | Calories: 177 | Carbohydrates: 19g | Protein: 3.6g | Fat: 10.5g | Saturated Fat: 4.3g | Sodium: 302mg | Potassium: 97mg | Fiber: 4g | Sugar: 12g | Calcium: 2.2mg | Iron: 8.3mg