Date "Snickers" Bark
Chocolate
Ingredients:
Base Layer:
- 240 g (1 cup) pitted Medjool dates (about 10–12 large dates)
- 130 g (½ cup) creamy peanut butter (or almond butter)
- 1 tsp vanilla extract (optional)
Toppings:
- 65 g (½ cup) roasted peanuts (or any nut of choice)
- 85 g (½ 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:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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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.
Date "Snickers" Bark
Ingredients:
Base Layer:
- 240 g (1 cup) pitted Medjool dates (about 10–12 large dates)
- 130 g (½ cup) creamy peanut butter (or almond butter)
- 1 tsp vanilla extract (optional)
Toppings:
- 65 g (½ cup) roasted peanuts (or any nut of choice)
- 85 g (½ cup) dark chocolate chips or chopped dark chocolate
- flaky sea salt (optional, for garnish)
Features:
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.
