Easy Chocolate Covered Date Bark
Chocolate covered date bark is a healthy treat that tastes like an indulgence, with naturally sweet medjool dates, peanut butter, crunchy nuts, and dark chocolate, finished with a few pinches of flaky sea salt. Yum!
Do you need a little something sweet after a meal? A new go-to treat to get you through that mid-afternoon slump? Have I got the recipe for you! This chocolate covered date bark is rich and decadent, but it’s actually pretty darn good for you.
Date bark tastes like is more like a Snickers bar, but made with natural ingredients. Dates taste a lot like caramel, so flattening them and layering them with peanut butter, nuts, and chocolate really gives you candy bar vibes.
Even if you’re not a big date fan, I promise you’re going to love this recipe. I’ve been making it non-stop since I first discovered it—it’s easy to see why it’s gone viral!
Ingredients for Chocolate Covered Date Bark
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Medjool dates – Medjool dates are known for their natural sweetness and chewy texture.
- Peanut butter – Melt this slightly so it’s easy to drizzle and spread.
- Chopped nuts – Any kind you like!
- Dark chocolate or chocolate chips – Use a high-quality chocolate here. You won’t regret it!
- Coconut oil – This gives the chocolate a fantastic melt-in-your-mouth texture.
- Flaky sea salt – To amp up the sweet-and-salty contrast in the date bark and add a little crisp texture to the top.
How to Make Chocolate Covered Date Bark
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Smash the dates. Slice the dates on one side so you can open them up. Arrange them on a parchment-lined baking sheet so the edges overlap slightly, then set another layer of parchment paper on top and roll to flatten.
- Make it nutty. Spread the peanut butter over the dates and sprinkle the nuts on top.
- Add the chocolate. Melt the chocolate and coconut oil together and then spread this over the peanut butter layer. Sprinkle flaky sea salt on top. (I added some extra nuts too.)
- Freeze. Place the baking sheet in the freezer and freeze until the chocolate sets.
- Serve. Cut the bark into pieces and serve.
Tips for Making Chocolate Covered Date Bark
Here are my best tips for making perfect date bark.
- Use fresh Medjool dates. Fresh dates are softer and easier to work with compared to ones that are past their prime and dried out.
- Work quickly with the chocolate. Don’t melt it in advance and let it sit on the countertop while you do the first few steps of the recipe. To make sure it’s easy to spread, melt it when you’re ready to use it.
- Cut carefully. To get nice, clean slices of bark, use a sharp chef’s knife. Running the blade under hot water and drying it off before cutting can help prevent the chocolate from cracking.
Variations and Substitutions
There’s a lot of room to play around with this recipe. Here are some ideas.
- Nut butter alternatives. Not a fan of peanut butter? Try almond butter or cashew butter. Sunflower seed butter is a great nut-free alternative, too.
- More toppings. Elevate your bark by mixing in ingredients like shredded coconut, cacao nibs, chopped dried fruit, pumpkin seeds, or even crushed pretzels.
How to Store
Store date bark in the refrigerator for up to a week or in the freezer for up to 3 months. If you freeze it, let it soften at room temperature before serving.
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Get the Recipe: Chocolate Covered Date Bark
Ingredients
- 10-12 pitted medjool dates
- 2 Tablespoons peanut butter, slightly melted
- 2 Tablespoons chopped nuts
- ½ cup chopped dark chocolate or chocolate chips
- 1 teaspoon coconut oil
- flaky sea salt
Instructions
- Line a small baking sheet with parchment paper. Split dates open and press down each one down onto the sheet, making sure they overlap a little so they stick together.
- Place a sheet of parchment over the dates and roll flat with a rolling pin.
- Drizzle peanut butter on top and use a spoon so spread it evenly over the dates. Sprinkle with chopped nuts.
- Melt chocolate with coconut oil and drizzle it over the peanut butter. Use a spoon to spread it evenly to coat the top of the bark.
- Sprinkle on flaky sea salt and transfer the baking sheet to the freezer for 10-15 minutes, or until the chocolate has set. Remove from the freezer, chop the bark into pieces and enjoy.
- Store leftovers in the fridge or freezer. If you’re storing in the freezer, the dates will get pretty hard so let the bark sit out a few minutes before biting into it.