Chocolate Date Bark
If you need a healthier dessert option to satisfy your daily sweet craving, then look no further. Made with just a few simple ingredients, this Chocolate Date Bark is an easy and quick treat you can make any day of the week.
Medjool dates form the base of this bark, offering a lower glycemic dessert option. While medjool dates contain natural sugars, they’re also a source of fiber, antioxidants and minerals like potassium, magnesium, and copper. The chewy caramel-like dates are then layered with creamy peanut butter, crumbled rice cake, melted dark chocolate and chopped peanuts for the perfect combination of textures and flavors. Think of this as a healthier twist on your favorite candy bar.
Chocolate Date Bark
Makes approx. 18 squares
Ingredients:
15-18 medjool dates
1/3 cup creamy salted peanut butter
1 rice cake
2/3 cup dark chocolate chips
1-2 tsp coconut oil (helps then out the chocolate)
1/4 cup roasted and salted peanuts, roughly chopped
Instructions:
Slice dates open lengthwise and remove pits. Lay each date flat, open side facing up, on parchment-lined baking sheet. Line dates in a 5 or 6 x 3 formation, minimizing as much gaps between dates as possible.
Add another piece of parchment paper on top of the dates and use the bottom of a glass to press down on dates to flatten them.
Carefully remove parchment paper (it’s okay if they peel up a little bit, just put them back in place). Spread even layer of peanut butter all over dates.
Crush the rice cake and sprinkle on top of peanut butter layer. Gently press the rice cake crumbles into the peanut butter.
Add chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30 second increments, stirring in between until chocolate is fully melted.
Pour melted chocolate over the date bark and use a spoon to spread out evenly.
Sprinkle on chopped peanuts. Add a little flaked sea salt if your peanut butter and/or peanuts are unsalted).
Place bark in freezer for at least 30 minutes. Break apart or slice into squares. Keep stored in the freezer (or fridge but I prefer the texture when frozen).
