Date Bark Recipe
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!
Servings: 20 servings
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.
Nutrition
Serving: 1piece
