Satisfying Peanut Butter and Date Chocolate Bark (Easy & Healthy Dessert)

This chocolate bark is healthy, delicious, and packed with satisfying peanut butter & sweet dates. It is basically the perfect healthy dessert and sweet snack – easy to make, satisfying and naturally sweet.

A dessert not full of refined sugar, that makes a satiating snack, and has a touch of salt is my dream dessert. And this recipe checks all the box.

Its sweet but not too sweet and is balanced with carbs from the dates and protein and fats from the peanut butter to give lasting energy. With a sprinkle of salt to bring out the flavor.

Not to mention, it’s super easy to make. The prep is less than 15 minutes and then you have enough for a satisfying treat for days.

Let’s make some bark!

Ingredients

Additional topping ideas: peanut butter chips, chopped nuts or seeds (sunflower, pumpkin, etc.), shredded coconut, chopped espresso beans, pomegranate seeds , dried fruit or berries.

Note: The dates are very sweet so you may a less sweet chocolate to fit your sweetness preference.

Steps to make Peanut Butter and Date Chocolate Bark

1. Prepare a medium baking sheet by covering with parchment paper; set aside.

2. Slice each date down the side with a paring knife. Remove the pit, open the date up, and press it down with your hand or the bottom of a glass to flatten.

3. Place the flattened dates on the prepared baking sheet in a rectangle. Allow the edges of the dates to overlap a bit and press the edges together so they stick together (they don’t need to stick perfectly, and less soft dates may not stick together at all, which will still be okay).

4. In a small microwave-safe bowl, melt the peanut butter in the microwave in 20-second intervals until smooth and pourable. Drizzle the melted peanut butter evenly over the dates.

5. In a medium microwave-safe mixing bowl, heat the chocolate chips and coconut oil together in 30 second intervals, stirring well between each interval until fully melted and smooth. Spoon the melted chocolate over the peanut butter layer and spread out edge to edge.

6. Sprinkle flaked sea salt over the top of the chocolate.

7. Refrigerate for 1 hour or until the chocolate is fully set.

8. Use a sharp knife to cut the bark into bite-size pieces.

9. Keep the bark in an air-tight food storage container at room temperature for up to five days.

Alternative cupcake preparation

Instead of bark, place a pitted date in a cupcake wrapper and add the toppings on top. Repeat with all of the dates to make 20 little candy cups.

Notes

• An organic or no-sugar brand of chocolate chips will also work in this recipe. The dates are very sweet, so I prefer the less sweet chocolate over a milk chocolate.