I had to try out the super easy and healthy Date Bar from @thathealthjunkie and absolutely loved it!
I mean look at the prettiness of the dates to start with and then the peanut butter on top, spread very thinly, followed by more chopped peanuts for crunch and melted dark chocolate. I’m absolutely addicted to this Date Peanut Chocolate Bark I tell you!
Why You Need This in Your Life
We all need healthy snacks from time to time. I most certainly do. If I get stressed, I eat. I know…emotional eating, clearly not the best habit. But then…there are worse ones. Especially if you have healthy snacks like this on hand, to satisfy your craving.
Takes just 5 minutes to make, 1h to freeze and you are set for days!
I’ll post my very own take on this in a few days, something to look forward to, as I’m utterly in love! But I figured I start with the original and give credit where credit is due. Thanks for this fantastic recipe!
Of course I promptly forgot the coconut oil in the picture, then wondered why my chcolate isn’t melting as I want it to…must have been acute lack of coffee. Or chocolate, but i’m about to remedy that.
So imagine a tsp coconut oil in the middle. Thank you.
Line a freezer proof container (I used Pyrex) with some baking parchment.
Remove the stones from the dates. I used Medjool dates, as they are perfectly soft and caramel-like.
Lay them out on the parchment, inside up and have the edges overlap and squished together a little, so they form a base.
Heat your peanut butter for just a few seconds in the microwave, so it gets easier to spread. Drizzle over the dates evenly and spread out with the back of a spoon.
Sprinkle with chopped, roasted peanuts. I used honey roasted here, as that’s what I had at home and it was delicious. But you can use any sort you have. Maybe not bbq flavour….just a wild guess. But hey, your date bark!
Melt your dark chocolate, chips or roughly chopped with a bit of coconut oil in the microwave. Use short 30 second bursts, stir and watch closely, so it doesn’t burn.
Drizzle and carefully spread the chocolate over the peanuts. Sprinkle with flaky sea salt if you like. I didn’t, as I’m not a fan of the combination.
Put into the freezer for about 1h. Break or cut into chunks.
I store these in the fridge, as I find them cold enough that way, but freezer works perfect too, so you always have a nice cold Date Peanut Chocolate Bark around for those sweet cravings. It kind of tastes like snickers, but without the tons of added sugar.
I honestly can’t tell you how long these last, as they are always gone after a few days. But there is nothing in there that spoils quickly, so my wild guess would be weeks or months. I dare you to try and keep them around.
For other healthy snacks with dates, try my Protein Banoffee Pie Yoghurt!
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot. 🙂
Date Peanut Chocolate Bark
- 10-12 Medjool dates or more if using smaller dates
- 2 tablespoons peanut butter crunchy or creamy
- 2 tablespoons chopped peanuts e.g., honey roasted
- ½ cup chopped dark chocolate
- 1 teaspoon coconut oil
- Flaky sea salt to taste
- Line a freezer-proof container (a Pyrex dish works well) with parchment paper. This will make it easier to remove the bark later.
- Remove the pits from the Medjool dates. Medjool dates are preferred for their soft and caramel-like texture.
- Lay the pitted dates on the parchment paper, with the inside facing up. Overlap the edges slightly and press them together to form a solid base.
- Heat the peanut butter for a few seconds in the microwave to make it easier to spread.
- Drizzle the softened peanut butter evenly over the dates.
- Use the back of a spoon to spread the peanut butter across the date base.
- Sprinkle the chopped peanuts evenly over the peanut butter layer. Honey roasted peanuts are a delicious choice, but you can use other varieties that complement the flavours of dates and chocolate.
- In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil.
- Heat the chocolate in the microwave using short 30-second bursts, stirring each time until the chocolate is fully melted and smooth. Be careful not to overheat, as chocolate can burn easily.
- Drizzle the melted chocolate evenly over the peanut layer on top of the dates.
- Use a spatula or the back of a spoon to carefully spread the chocolate out, covering all the ingredients beneath.
- If desired, sprinkle a pinch of flaky sea salt over the chocolate for a touch of contrast. Skip this step if you're not a fan of the salt-chocolate combination.
- Place the container with the assembled bark in the freezer.
- Let it freeze for approximately 1 hour or until the chocolate has hardened completely.
- Once the Date Peanut Chocolate Bark is fully set, remove it from the freezer.
- Lift the parchment paper to easily lift the bark out of the container.
- Break the bark into bite-sized chunks or cut it into squares using a knife.
Fat: Approximately 4-5 grams
Protein: Approximately 1-2 grams
Carbohydrates: Approximately 11-13 grams
Sugar: Approximately 9-10 grams