This easy viral Date Bark recipe is made sugar free for a treat that really satisfies. Chocolate, peanut butter, and medjool dates are frozen together to create a chewy, Snicker’s like treat!
The first time I made this I used regular peanut butter and chocolate chips. I realized that it would be better with sugar free for a guilt free treat!
Aimee’s Recipe Notes
Taste & Texture: Chewy dates topped with nutty peanut butter and creamy chocolate. The flaked sea salt is a tasty sweet and salty touch.
Prep Tip: Use parchment paper under and on top of the dates to roll them out.
Alternative: Instead of flattening the dates, stuff each one with peanut butter then dip in chocolate.
Storage: Keep date bark in an airtight container in the freezer for up to 3 months. Or store in refrigerator for up to 2 weeks.
Date Bark Ingredients
You only need four ingredients to make this easy date bark recipe. Be sure to scroll down to the recipe card for the list of ingredients with measurements.
- Peanut butter- creamy peanut butter works best. If keeping the recipe sugar free, be sure to choose a sugar free variety!
- Chocolate chips- I love using Lily’s sugar free chocolate chips in this recipe. Dark chocolate or semi-sweet taste best.
- Medjool dates- Keeping with the “easy” theme, choose dates that have already been pitted!
How to Make Date Bark
Flatten the dates.
- Open each date and lay on parchment paper next to each other.
- Place a second piece of parchment over the top and use a rolling pin to flatten the dates so they stick together on the edges.
Add the toppings.
- Warm the peanut butter and spread over the flattened dates.
- Melt chocolate and spread over the peanut butter. Sprinkle with flaked sea salt. Freeze date bark for at least 2 hours. Cut into pieces and enjoy.
- 📣SUBSCRIBE to my YouTube channel for more easy recipes here: https://www.youtube.com/@shugarysweets
- 📰JOIN MY NEWSLETTER for free recipes delivered right to your inbox here.
- 🧁GET THE BAKING BASICS COOKBOOK for more easy, delicious treats for any level of baker. Purchase a copy here.
Easy Sugar Free Desserts
Pin this now to find it later
Pin It
Date Bark Recipe
Ingredients
- 12 ounce fresh Medjool Dates, pitted
- ½ cup sugar free peanut butter
- 1 cup Lily's sugar free semi-sweet chocolate
- ⅛ teaspoon flaked sea salt
Instructions
- Line a baking sheet with parchment paper. Open the pitted dates and lay them flat on the parchment so the edges are all touching. Arrange dates in a rectangle.
- Lay a second piece of parchment paper over the top and use a rolling pin to press the dates into an even layer. Remove the top piece of parchment paper.
- Warm the peanut butter in the microwave for 30 seconds. Spread over the top of the dates.
- Melt chocolate according to package directions (I do one minute in the microwave, stirring smooth). Pour over the peanut butter layer. Sprinkle with flaked sea salt.
- Place cookie sheet in freezer and allow the date bark to firm up for about 2 hours. Remove and cut into pieces. Chill date bark or freeze.
Notes
- Keep date bark sugar free or use regular peanut butter and semi-sweet chocolate if you don’t want a sugar free version.
- I prefer the taste and texture of Medjool dates for this recipe.
- Stuff the dates instead of making date bark by adding peanut butter to the middle then dipping in chocolate. Both options are delicious.
- Storage- I like to keep my date bark pieces in an airtight container for up to 3 months in the freezer. Or keep in refrigerator for up to 2 weeks.
