Date Bark
Irresistibly Simple Date Bark
Looking for a naturally sweet treat that feels indulgent but is packed with wholesome ingredients? This date bark recipe is a brilliant alternative to traditional chocolate bars, combining soft Medjool dates, smooth nut butter, rich dark chocolate and a touch of sea salt for the perfect balance of sweet and savoury. Easy to make and endlessly customisable, it’s ideal for an afternoon pick-me-up or healthier dessert option.
Organic Medjool Dates 1kg (Sussex Wholefoods)
20 Medjool Dates
Organic Sunflower Seeds 1kg (Sussex Wholefoods)
20g Sunflower Seeds
Smooth Peanut Butter 1kg (Pip & Nut)
120g Smooth Peanut Butter
Organic Chocolate Drops 500g (Sussex Wholefoods)
100g Chocolate Drops
Organic Extra Virgin Coconut Oil 500g (Sussex Wholefoods)
1 tsp Coconut Oil
Mediterranean Sea Salt Fine 1kg (Sussex Wholefoods)
0.5 tsp Sea Salt
Freeze-Dried Sliced Strawberries 100g (Sussex Wholefoods)
5g Freeze-Dried Sliced Strawberries
Freeze-Dried Raspberries 100g (Sussex Wholefoods)
5g Freeze-Dried Raspberries
Method
- Line your dish with parchment paper.
- Split the dates open, remove the stone and lay them side-by-side on the sheet slightly overlapping, form a rectangle.
- Evenly drizzle peanut butter over the flattened dates.
-
In a microwave-safe bowl, melt chocolate chips and coconut oil in 20–30 second increments, stirring in between until smooth.
- Pour melted chocolate over the date and nut butter layer. Spread evenly with a spatula.
- Sprinkle with salt, sunflower seeds and freeze-dried fruit.
- Place in the freezer for 15–20 minutes, or fridge for 30–40 minutes, until the chocolate is set.
- Break into pieces and store in the fridge or freezer.
