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This no-bake date bark blends the sweetness of medjool dates with the richness of dark chocolate and the salt-crunch contrast of peanut butter and roasted peanuts. Chill, snap, and savor.

Why You'll Love Dark Chocolate Peanut Butter Date Bark

Sweet, salty, crunchy, and chocolatey-this bark hits every craving without the guilt. Naturally sweetened by dates and packed with healthy fats, it's the kind of dessert you'll keep in the fridge and reach for all week long.

Tips and Tricks

• Use soft, sticky Medjool dates for best texture. If they're dry, soak in warm water for 10 minutes.
• Press the dates firmly into a cohesive layer so the bark holds together after chilling.
• Melt chocolate slowly over a double boiler or in 20-second microwave bursts to avoid seizing.

Variations

• Nut-free: Use sunflower seed butter and pumpkin seeds instead of peanut butter and peanuts.
• Crunch factor: Add crushed pretzels, puffed quinoa, or toasted coconut flakes on top.
• Extra sweet: Drizzle with a bit of maple syrup before adding chocolate.

Substitutions

• Dark chocolate: Use milk or semi-sweet chocolate if preferred.
• Peanut butter: Swap in almond butter, cashew butter, or tahini.
• Sea salt: Flaky Maldon is ideal, but kosher salt works in a pinch.

Best Served With

• Afternoon coffee or tea
• Crumbled over Greek yogurt
• As a post-workout treat
• Paired with sliced apples or pears

How to Store Leftovers

• Once the bark is fully set, break into pieces and store in an airtight container in the fridge for up to 1 week. For longer storage, freeze for up to 1 month and enjoy straight from the freezer.

Common Questions

Dark Chocolate Peanut Butter Date Bark

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This no-bake date bark blends the sweetness of medjool dates with the richness of dark chocolate and the salt-crunch contrast of peanut butter and roasted peanuts. Chill, snap, and savor.

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Prep Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course: Breakfast

Cuisine: Californian, Fusion

Calories: 2021

Ingredients Equipment Method Nutrition

Ingredients

  

• 250 g medjool dates pitted
• 3 tablespoon peanut butter
• 25 g roasted peanuts chopped
• 150 g dark chocolate melted
• Flaky sea salt to finish

Equipment

• Baking tray
• Mixing bowl
• Sharp Knife
• Spoon or offset spatula
• Parchment paper

Method

 

Build the Layers

1. Line a baking tray with parchment paper.
2. Press the pitted medjool dates directly onto the paper, overlapping slightly to form an oval or rectangular base.
3. Use the back of a spoon to spread the peanut butter evenly over the date layer.
4. Sprinkle the chopped roasted peanuts on top.

Add the Chocolate & Chill

1. Pour the melted dark chocolate evenly over the entire surface. Use a spatula or spoon to spread it into a smooth layer.
2. Sprinkle flaky sea salt over the chocolate while still wet.
3. Transfer the tray to the fridge and chill for at least 2 hours (or overnight) until the chocolate is fully set.

Nutrition

Calories: 2021kcalCarbohydrates: 271gProtein: 34gFat: 101gSaturated Fat: 43gPolyunsaturated Fat: 12gMonounsaturated Fat: 37gTrans Fat: 0.1gCholesterol: 5mgSodium: 347mgPotassium: 3277mgFiber: 38gSugar: 207gVitamin A: 431IUCalcium: 318mgIron: 22mg

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