Jump on the trend with this addictive snickers chocolate date bark recipe! It combines sweet soft, and chewy medjool dates with creamy peanut butter and crunchy peanuts, all coated with a layer of brittle dark chocolate. The perfect easy and healthy treat to keep stocked in your freezer!
Why you’ll love this recipe
This snickers chocolate date bark is THE delicious healthy treat you have you should always have in your freezer! It tastes just like a Snickers bar, it’s super satisfying but made with only natural and wholesome ingredients.
- Vegan & allergy friendly (gluten-free, grain-free, can be made nut-free).
- Easy to make and ready under 25 minutes.
- Made with only 6 natural, real food ingredients.
- No bake & no specific equipment.
- A great healthy snack or dessert idea.
- Easily adaptable to your linking.
- Freezer friendly.
- Ridiculously delicious!!
Ingredients you need to make snickers date bark
- Medjool dates – as they are the main ingredient of the recipe, it’s important that you use the best quality dates! Medjool is a specific variety of date, originally grown in Morocco. It’s very popular for its natural sweetness, chewy and juicy texture, and delicious caramel-like flavor, making them perfect for a recipe like this! I recommend to buy whole dates and pit yourself to ensure they are very fresh and juicy. I always use these medjool dates from KoRo.
- Peanut butter – as for the dates, I recommend to use a good peanut butter for maximum flavor. A natural, unsweetened peanut butter made from only roasted peanuts will be perfect. A smooth and runny peanut butter will be easier to drizzle on the dates.
- Roasted peanuts – they add a pleasant crunch and an extra peanut taste. Use unsalted roasted peanuts, or you can also easily roast them yourself.
- Cacao nibs – you might think they’re optional, but cacao nibs add a very nice crunchiness in every bite, as well as a deep cocoa flavor.
- Chocolate – we use melted chocolate to coat the bark and bind everything together. You can either use chocolate chips or chopped chocolate. In both case I recommend to buy a good quality dark chocolate (70% at least) for a rich and deep flavor.
- Coconut oil – mixed with the chocolate, it helps it to melt and become runnier, makeing it easier to drizzle on the bark. You can skip it, but your melted chocolate will likely be pretty thick.
- Flaky sea salt – A pinch of salt goes a long way to balance the sweetness of the bark and enhance the flavors. Don’t skip it!
Easy date bark step by step
Tips for the perfect date bark
- Quality first. I would say that the fewer ingredients a recipe contains, the more attention should be paid to their quality. This is the key to ensure the perfect texture and taste. In this specific recipe, choose fresh unpitted Medjool dates that are soft, chewy and juicy, natural smooth peanut butter made from roasted peanuts, and a good dark chocolate
- Soften your dates. If you find that your dates are quite dry and hard, you can alternatively soak in hot water for 20 minutes to soften them. Place the whole dates in the water, then drain well to remove all the excess water, before splitting and removing the pits.
- Flatten the dates. Make sure to well flatten the dates on the sheet to get an even and continuous layer. Try not to leave too much holes as this layer of dates will be the foundation of the dark.
- Don’t skip the salt. You can’t imagine how a little pinch of salt can completely transform a dish! This is especially the case for this kind of sweet recipes that involve chocolate. Flaky sea salt provides a contrast to the sweetness of the dates and chocolate, and enhances the overall flavor profile.
- Store in freezer. I love to store the date bark in the freezer so that the chocolate remains hard and brittle. But if you prefer a smooth and richer consistency, store in fridge and leave at room temperature for a few minutes before to enjoy!
Variations suggestions
You know that I love recipes that are versatile and can be easily adapted to everyone’s preferences, kitchen cupboards, and mood. I must say this date bark recipe is the perfect example! Here are a few suggestions of delicious date bark variations :
- Tahini + Pistachio + Rose petals
- Almond or cashew butter + shredded coconut
- Hazelnut butter + Roasted hazelnuts
- Peanut butter + homemade jam
- Almond butter + homemade Granola
- Nut or seed butter + mixed dry fruits + oats
FAQ
I have nut allergy, can I make this date bark?
If you need this recipe to be nut-free, swap the peanut butter with a seed-based butter like sunflower, pumpkin or tahini, and swap the peanuts with seeds, coconut chips or dry fruits.
Is this recipe gluten free?
Yes, this recipe is gluten free as long as we don’t use ingredients that contain gluten. However if you’re celiac, make sure to use ingredients that are certified free from gluten.
How to store?
This snickers date bark properly stored in an airtight container should last up to at least 1 or 2 weeks in the fridge, if not even more. If you want to keep longer, store in the freezer for 1 up to 2 months.
More easy chocolate snacks you’ll love
- Chocolate Hazelnut Butter Chups GF
- Snickers Energy Bites GF
- Easy homemade After Eight Peppermint patties GF
- Banana Coconut Cookie Bites GF
- Coconut Matcha Macaroons GF
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Snickers Chocolate Date Bark
- Prep Time: 10 minutes
- Chill Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Freezer
- Cuisine: American
- Diet: Vegan
Description
This addictive snickers date bark combines sweet chewy medjool dates with creamy peanut butter, crunchy peanuts, and chocolate. Easy to make, only 6 ingredients, ready under 25 minutes, and make the perfect healthy treat!
Ingredients
- 16–18 medjool dates
- 1/4 cup peanut butter (60g)
- 1/4 cup roasted peanuts (40g)
- 1/4 cup cacao nibs (30g)
- 1 cup dark chocolate chips (170g)
- 1 tsp coconut oil
- 1 pinch flaky sea salt
Instructions
- Line a baking sheet with parchment paper. Split the dates and remove the stones. Arrange the dates onto the sheet, very close to each other so they are touching. Place another piece of parchment paper on top, and flatten it using a rolling pin, pushing down firmly. Carefully remove the parchment paper.
- Drizzle the peanut butter on top of the dates and use the back of a spoon to spread it evenly. Sprinkle on peanuts and cacao nibs. Add a pinch of flaky salt if you want.
- Melt the chocolate with coconut oil, then drizzle it on and spread it around with a spoon so it coats everything. Sprinkle on flaky salt.
- Place the baking sheet into the freezer for about 15 minutes, or until the chocolate has completely set. Remove from the freezer and chop the bark into pieces as you desire. Store in an airtight container in the fridge for 1 week or in the freezer for up to 1 month.
Notes
- Storage – store snickers date bark in an airtight container in the fridge for 1 to 2 weeks, or in the freezer for up to 1 month.
Recette version française
Print Date Bark – Barre aux dattes et aux cacahuètes
- Prep Time: 10 minutes
- Chill Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Congélateur
- Cuisine: Américaine
- Diet: Vegan
Description
Ce snack aux dattes moelleuses, au beurre de cacahuètes et au chocolat craquant est aussi addictif que facile à réaliser! Seulement 6 ingrédients, prêt en moins de 25 minutes, et tout aussi rapidement dévoré!
Ingredients
- 16–18 dattes Medjool
- 60 g de beurre de cacahuètes
- 40 g de cacahuètes grillées
- 30 g de fèves de cacao concassées
- 170 g de pépites de chocolat noir
- 1 cuil. à soupe d’huile de coco
- Fleur de sel
Instructions
- Chemiser une plaque avec une feuille de papier cuisson. Fendre les dattes en deux et retirer les noyaux. Placer les dattes à plat sur la plaque, face ouverte vers le haut, très proches les unes des autres de façon à ce qu’elles se touchent. Recouvrir avec une autre feuille de papier cuisson et à l’aide d’un rouleau à patisserie aplatir fermement les dattes. Retirer la feuille de papier cuisson.
- Répartir le beurre de cacahuètes uniformément, puis ajouter les cacahuètes grillées et les pépites de fève de cacao concassées. Optionnel: ajouter une pincée de sel.
- Faire fondre le chocolat avec l’huile de coco. Verser le chocolat fondu par dessus, de façon à complètement recouvrir le tout. Saupoudrer de fleur de sel.
- Mettre la plaque au congélateur pendant 15 minutes, ou jusqu’à ce que le chocolat ai complètement durci. Retirer du congélateur et découper en morceaux de la taille voulue. Conserver les date bark dans un récipient hermétique au frais.
Notes
- Conservation – les date bark se conservent pendant 1 à 2 semaines au réfrigérateur, ou plus d’1 mois au congélateur dans un récipient hermétique.
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