Peanut Butter Chocolate Date Bark

Craving something sweet? This easy no-bake peanut butter chocolate date bark recipe is a healthier twist on a Snickers bar—packed with natural sweetness, crunchy nuts, and rich chocolate.

Prep Time 35

Total Time 35

Servings

Author Alexia Zolis

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Equipment

Rolling Pin
Sheet pan medium-sized
Parchment paper

Ingredients

24 medjool dates
1/2 cup smooth peanut butter
1/2 cup mixed nuts and seeds sliced almonds, pumpkin seeds, hemp hearts
3/4 cup dark chocolate
1/2 tsp coconut oil
2 tbsp unsweetened coconut flakes
½ tsp flakey sea salt

Instructions

Prepare the Date Layer. Pit the Medjool dates and arrange them in rows on a parchment-lined baking sheet. Place another piece of parchment paper on top and roll out the dates with a rolling pin until flat. Fix any holes in the layer by pressing in small pieces of dates.
Add the Peanut Butter and Toppings. Melt the peanut butter in the microwave for 30 seconds and spread it evenly over the date layer. Sprinkle your favorite nuts and seeds (like almonds, pumpkin seeds, or hemp hearts) on top. Freeze for 10-15 minutes.
Finish with Chocolate, Coconut and Sea Salt. Melt the dark chocolate with ½ tsp of coconut oil in the microwave, stirring every 30 seconds until the chocolate is melted and smooth. Pour the chocolate over the peanut butter layer and spread evenly. Quickly sprinkle with coconut flakes and sea salt before the chocolate hardens. Freeze for another 20 minutes until set.
Slice and Store. Cut the bark into 1-2 inch squares. Store them in a freezer-safe container for up to 3 months or in the fridge for up to a week. Let the bark soften for a few minutes before enjoying.

Notes

Storage

- In the freezer: Keep in an airtight container for up to 3 months. Let the date bark soften at room temperature for a few minutes before eating.

- In the fridge: If you prefer a softer texture, store your bark in the fridge for up to one week.

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