Date "Snickers" Bark
Ingredients:
- 240 g (1 cup) pitted Medjool dates
- 130 g (½ cup) creamy peanut butter
- 4.3 g (1 tsp) vanilla extract
- 65 g (½ cup) roasted peanuts
- 85 g (½ cup) dark chocolate chips or chopped dark chocolate
- flaky sea salt (optional, for garnish)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Press the date-peanut butter mixture firmly and evenly into the pan — an uneven layer means some bites are thick and chewy while others barely have a base.
Instructions:
- Make the Base: In a food processor, pulse together 240 g (1 cup) pitted Medjool dates and 130 g (½ cup) creamy peanut butter, and optional 1 tsp vanilla extract until a sticky dough forms.
- Press and Chill: Press the mixture evenly into a parchment-lined 20 cm (8-inch) square pan. Refrigerate for 20 minutes to firm up.
- Add Toppings: Scatter 65 g (½ cup) roasted peanuts over the surface and press gently. Melt 85 g (½ cup) dark chocolate chips in the microwave in 20-second intervals until smooth. Drizzle or spread over the top.
- Set and Slice: Sprinkle with flaky sea salt if desired. Refrigerate for at least 1 hour until the chocolate is fully set. Lift out and slice into bars.
- Store: Keep refrigerated for up to 2 weeks.
Notes: Medjool dates work best — they’re naturally soft and caramel-like without any preparation. Drier dates need to be soaked in warm water for 10 minutes and patted dry before using.
The chocolate must be cooled slightly after melting before dipping — if it’s too hot it will melt the peanut butter filling out of the dates.
Tips: A pinch of flaky sea salt on each piece right before the chocolate sets transforms the flavor.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Serve straight from the fridge or let sit for a few minutes at room temperature.
Swaps: Peanut butter can be swapped for almond butter or tahini. Dark chocolate can be replaced with milk-style dairy-free chocolate for a sweeter version.
A few ingredients do most of the work in this recipe. The creamy peanut butter adds richness and a deep, nutty backbone. The vanilla extract rounds out the sweetness with warm, aromatic depth. The dark chocolate chips or chopped dark chocolate adds rich, deep chocolate flavor. The flaky sea salt sharpens and balances every other flavor in the dish.
Date "Snickers" Bark
Ingredients:
- 240 g (1 cup) pitted Medjool dates
- 130 g (½ cup) creamy peanut butter
- 4.3 g (1 tsp) vanilla extract
- 65 g (½ cup) roasted peanuts
- 85 g (½ cup) dark chocolate chips or chopped dark chocolate
- flaky sea salt (optional, for garnish)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The creamy peanut butter adds richness and a deep, nutty backbone. The vanilla extract rounds out the sweetness with warm, aromatic depth. The dark chocolate chips or chopped dark chocolate adds rich, deep chocolate flavor. The flaky sea salt sharpens and balances every other flavor in the dish.
Prep:
Press the date-peanut butter mixture firmly and evenly into the pan — an uneven layer means some bites are thick and chewy while others barely have a base.
Instructions:
- Make the Base: In a food processor, pulse together 240 g (1 cup) pitted Medjool dates and 130 g (½ cup) creamy peanut butter, and optional 1 tsp vanilla extract until a sticky dough forms.
- Press and Chill: Press the mixture evenly into a parchment-lined 20 cm (8-inch) square pan. Refrigerate for 20 minutes to firm up.
- Add Toppings: Scatter 65 g (½ cup) roasted peanuts over the surface and press gently. Melt 85 g (½ cup) dark chocolate chips in the microwave in 20-second intervals until smooth. Drizzle or spread over the top.
- Set and Slice: Sprinkle with flaky sea salt if desired. Refrigerate for at least 1 hour until the chocolate is fully set. Lift out and slice into bars.
- Store: Keep refrigerated for up to 2 weeks.
