Viral Date Bark Recipe

A stack of date bark slices are on a white plate with chopped almonds on top.

Chewy Medjool dates form a caramel-like base, topped with creamy peanut butter, crunchy nuts, rich dark chocolate, and a pinch of flaky sea salt. It tastes indulgent like a candy bar but is naturally sweetened and nutrient-packed. Keep it in the freezer for a quick treat!

Course Dessert

Cuisine American

Prep Time 3

Freeze Time 15

Total Time 18

Servings slices

Calories 173kcal

Author Marly McMillen

Equipment

Rolling Pin

Ingredients

12 large Medjool Dates
⅓ cup creamy peanut butter
2 tablespoons peanut butter powder
½ cup semi-sweet chocolate chips
2 teaspoons coconut oil
2 tablespoons chopped almonds (roasted for extra crunch)
½ teaspoon flaky sea salt

Instructions

Prep the Base: Line a small baking sheet, quarter sheet pan, or large plate with parchment paper. Pit the Medjool dates, then split them open lengthwise and press them flat, open-side up, onto the parchment in a tight single layer. Arrange them in a rectangle so they slightly overlap or touch to help them stick together into one "bark." Cover with another sheet of parchment paper. Use a rolling pin to gently press them down into an even layer about ¼–½ inch thick.
12 large Medjool Dates
Add PB Layer: Stir together peanut butter and peanut butter powder. Warm the peanut butter mixture (microwave 10–15 seconds) for easier spreading. Spoon it over the dates, then use the back of a spoon to spread it into a thin, even layer.
⅓ cup creamy peanut butter, 2 tablespoons peanut butter powder
Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20–30 second bursts, stirring well between each, until smooth and glossy. Alternatively, melt over a double boiler.
½ cup semi-sweet chocolate chips, 2 teaspoons coconut oil
Top with chocolate: Pour the melted chocolate over the peanut layer, using a spatula to spread it into an even coating.
Finish and freeze: Let the bars sit at room temperature for around 10 minutes. Then sprinkle with flaky sea salt and chopped almonds. Place the pan in the freezer for 15 minutes until the chocolate is fully set and firm.
2 tablespoons chopped almonds, ½ teaspoon flaky sea salt
Slice and serve: Remove from the freezer, lift the parchment, and use a serrated knife to create slices (or break it apart with your hands). Enjoy straight from the freezer. The cold makes it extra snappy like candy!
Storage: Store in an airtight container or zip-top bag in the freezer for up to 1 month.

Video

Notes

Pro-Tip for Clean Slicing: Because the chocolate layer gets quite firm in the freezer, run a sharp serrated knife under hot water and wipe it dry right before slicing the bark. This prevents the chocolate from cracking into chaotic pieces!
Nut-Free Option: To make this completely school-safe or allergen-friendly, swap the creamy peanut butter for sunflower seed butter or tahini, use a plant-based protein powder instead of PB powder, and top with toasted sunflower seeds or hemp hearts.
Date Selection: If your Medjool dates feel a bit dry or stiff straight out of the container, remove the seeds and pop them in the microwave for 10-15 seconds. Alternatively, you can soak them in warm water for 5 minutes, then pat them completely dry with a paper towel before splitting and rolling them out.

Nutrition