As soon as I saw this easy date bark recipe on @thathealthjunkie I knew I had to recreate it. Think chewy dates, crunchy almonds and creamy almond butter encased in a layer of dark chocolate.
This chocolate date bark is one of those effortless dessert recipes that looks like it took you an hour to make, when in reality it whips up in under 10 minutes.
Did I mention that this date crunch bark is refined sugar-free, oil-free and packed with nutrients?
Ok, enough talk, let’s get into the recipe.
Chocolate Date Bark Ingredients
Here’s everything you’ll need to make this easy chocolate date bark.
- Medjool dates: The juicier and softer the dates, the better the bark will be.
- Chocolate chips: I love Hu Kitchen’s date-sweetened chocolate chips. Evolved Chocolate also has great chocolate chips which are a tad more affordable.
- Almond butter: Make sure your almond butter doesn’t have any added sugars or oils. Additionally, if your almond butter has added salt, you can omit the flaky salt from this recipe.
- Almonds
- Flaky salt
Tips and Tricks
- Use parchment paper and a cup to press the dates. When you’re pressing the dates, I recommend putting a sheet of parchment paper over-top and pressing them down with the bottom of a wide cup (a measuring cup also works). The parchment paper will ensure the dates don’t stick to the cup and make a huge mess.
- If your melted chocolate is thick, add 1 tsp of coconut oil. This will make the chocolate more runny and easier to pour over date bark.
- Cut the bark, don’t break it. This date bark is honestly super hard to break because the dates are quite sticky. Instead, chop the bark into large triangles or squares with a sharp knife. It’s so much easier!
- Store the date bark in an airtight glass container in the fridge. I highly recommend putting layers of parchment paper between the bark so it doesn’t stick to the other pieces.
Recipe Variations
Ok, I couldn’t leave you without a few of my favorite recipe variations (yes, I’ve already made this several times; it’s so good).
- Snickers crunch bark: Similar to my recipe below, except I’d recommend using peanut butter and peanuts for that classic snickers flavor!
- Bounty bark: Swap the almond butter for coconut flakes or shreds ( you can even use fresh coconut meat).
Even More Easy Vegan Desserts
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If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!
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Easy Chocolate Date Bark
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert, Snack
- Cuisine: American
Description
This crunchy dark chocolate date bark is a combo of chewy dates, crunchy almonds and creamy almond butter encased in a layer of dark chocolate. Could dessert get any better?
Ingredients
- 18 pitted Medjool dates
- ⅓ cup Almond butter or Sunflower butter
- ⅓ cup chopped raw Almonds
- 1 ½ cups Chocolate chips
- Flaky salt
Instructions
- Line a baking sheet with parchment paper and lay out the dates in a rectangle shape. Make sure each date is opened fully so it's easier to press down. Lay another layer of parchment over top the dates, and using the bottom of a cup or measuring cup, press the dates down firmly. The goal is to get the date layer super thin, about ¼" thick.
- Next, drizzle over the almond butter (or sunflower butter) and sprinkle over the chopped almonds.
- Melt the chocolate chips in a double boiler or a microwave. If your chocolate is super thick, add 1 tsp of coconut oil. This will help make the chocolate more runny and smooth. Pour the chocolate over the date bark; make sure there aren't any gaps and everything is covered with chocolate. The chocolate acts like glue, so it's super important everything is covered with chocolate so your bark doesn't fall apart.
- Place the date bark in the freezer for 30 minutes or until set. You can also let the date bark chill in the fridge for 1 hour instead. Once firm, cut the date bark into large triangles with a sharp knife. Finish with a sprinkle of flaky salt.
- Store the date bark in an airtight glass container in the fridge. I highly recommend putting layers of parchment paper between the bark so it doesn’t stick to the other pieces.
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