Date "Snickers" Bark
Chocolate
Ingredients:
Base Layer:
- 1 cup pitted Medjool dates (about 10-12 large dates)
- 1/2 cup creamy peanut butter (or almond butter)
- 1 tsp vanilla extract (optional)
Toppings:
- 1/2 cup roasted peanuts (or any nut of choice)
- 1/2 cup dark chocolate chips or chopped dark chocolate
- flaky sea salt (optional, for garnish)
Equipments:
- Parchment-lined baking sheet or plate
- Microwave-safe bowl or double boiler
- Fork or dipping tool
- Small spoon
Features:
Freezer Friendly
Gluten-Free
Refined Sugar-Free
Soy-Free
Nutrition:
Servings 1 Calories 240 Carbohydrates 34g Fat 9g Fiber 5g Protein 7g Cholesterol 0mg Sodium 385mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Prepare a Pan: Line an 8x8-inch baking dish or a small baking sheet with parchment paper, leaving some overhang for easy removal.
2. Make the Date Base: In a food processor, blend the pitted dates until a sticky, smooth paste forms. Add the peanut butter, vanilla extract, and a pinch of salt. Blend again until well combined. Press the mixture evenly into the prepared dish to form the base layer.
3. Add the Nuts: Sprinkle the roasted peanuts evenly over the date layer, gently pressing them in so they stick.
4. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate and coconut oil in 20-30 second intervals, stirring between each until smooth. Pour the melted chocolate over the peanuts, spreading it into an even layer with a spatula.
5. Add Final Touches: Optionally, sprinkle flaky sea salt over the melted chocolate for a gourmet touch.
6. Chill the Bark: Place the pan in the refrigerator or freezer for about 30 minutes, or until the bark is firm and set.
7. Cut and Serve: Remove the bark from the pan using the parchment paper. Use a sharp knife to cut it into squares or shards.
Storage Tips:
- Store the bark in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, freeze it in a freezer-safe container for up to 3 months.
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.
Date "Snickers" Bark
Ingredients:
Base Layer:
- 1 cup pitted Medjool dates (about 10-12 large dates)
- 1/2 cup creamy peanut butter (or almond butter)
- 1 tsp vanilla extract (optional)
Toppings:
- 1/2 cup roasted peanuts (or any nut of choice)
- 1/2 cup dark chocolate chips or chopped dark chocolate
- flaky sea salt (optional, for garnish)
Features:
Instructions:
1. Prepare a Pan: Line an 8x8-inch baking dish or a small baking sheet with parchment paper, leaving some overhang for easy removal.
2. Make the Date Base: In a food processor, blend the pitted dates until a sticky, smooth paste forms. Add the peanut butter, vanilla extract, and a pinch of salt. Blend again until well combined. Press the mixture evenly into the prepared dish to form the base layer.
3. Add the Nuts: Sprinkle the roasted peanuts evenly over the date layer, gently pressing them in so they stick.
4. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate and coconut oil in 20-30 second intervals, stirring between each until smooth. Pour the melted chocolate over the peanuts, spreading it into an even layer with a spatula.
5. Add Final Touches: Optionally, sprinkle flaky sea salt over the melted chocolate for a gourmet touch.
6. Chill the Bark: Place the pan in the refrigerator or freezer for about 30 minutes, or until the bark is firm and set.
7. Cut and Serve: Remove the bark from the pan using the parchment paper. Use a sharp knife to cut it into squares or shards.
Storage Tips:
- Store the bark in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, freeze it in a freezer-safe container for up to 3 months.
