"Nature's Snickers" Date Bark
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Sweetened with whole dates
- Makes enough for 12
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 16 soft Medjool dates, pitted
- 1/2 cup natural peanut butter
- 1/3 cup roasted peanuts, chopped
- Vera's Honey-Cacao Chocolate (B02):** 1/2 cup coconut oil + 1/3 cup cacao + 3 tbsp honey
- Flaky salt
How to make it
Line a tray with parchment. Lay the pitted dates in a rectangle; press and flatten them with your hands or a glass into one connected slab.
Spread the peanut butter evenly over the date layer.
Scatter the chopped peanuts and press them in.
Whisk the honey-cacao chocolate; pour over the top to cover.
Sprinkle flaky salt. Freeze 30 minutes until the chocolate sets hard, then snap into shards. Store cold.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
"Nature's Snickers" Date Bark
Ingredients
- 16 soft Medjool dates, pitted
- 1/2 cup natural peanut butter
- 1/3 cup roasted peanuts, chopped
- Vera's Honey-Cacao Chocolate (B02):** 1/2 cup coconut oil + 1/3 cup cacao + 3 tbsp honey
- Flaky salt
Instructions
- Line a tray with parchment. Lay the pitted dates in a rectangle; press and flatten them with your hands or a glass into one connected slab.
- Spread the peanut butter evenly over the date layer.
- Scatter the chopped peanuts and press them in.
- Whisk the honey-cacao chocolate; pour over the top to cover.
- Sprinkle flaky salt. Freeze 30 minutes until the chocolate sets hard, then snap into shards. Store cold.
