Ingredients
Scale
- 20–24 Medjool dates
- 2/3 cup creamy peanut butter
- 1/2 cup dry roasted peanuts
- 9 ounces chocolate chips or chocolate bar
- 1 teaspoon coconut oil (optional)
- Coarse sea salt (optional for topping)
Instructions
- Line a medium size baking sheet with parchment paper. Slit each date, removing the pits if needed, then spread them onto the lined pan in a rectangular shape.
- Pour and spread the peanut butter over the dates to cover them, then sprinkle the peanuts in an even layer over the peanut butter.
- Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl and microwave in 30-second intervals until mostly melted. Stir until smooth.
- Pour the melted chocolate evenly over the peanut butter layer and spread it out. Top with coarse sea salt if desired.
- Place the date bark in the freezer for 60-90 minutes or until set.
- Remove the bark from the freezer, peel off the parchment paper, and cut it into pieces using a large kitchen knife. Serve and enjoy!
Notes
Store in an airtight container in the fridge for up to two weeks or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Snack
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 9g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg