Date Bark Recipe
Chewy Medjool dates pressed flat, layered with a creamy peanut butter Greek yogurt filling, topped with dark chocolate, crushed peanuts, and flaky sea salt. This homemade bark that is the healthy version of a snickers bark, with added protein. No baking, no cooking, just layering and freezing.
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Servings: 12 pieces
INGREDIENTS
- 1 12-oz package dates
- 3/4 cup whole milk greek yogurt
- 1/3 cup peanut butter or cashew butter
- 1 teaspoon vanilla bean paste
- 1 cup dark chocolate chips I used hu ktichen
- 1/2 cup crushed peanuts
- Sea salt for topping
INSTRUCTIONS
- If the dates aren’t pitted already, slice them in half lengthwise and remove the pits. Lay the date halves cut-side-down on a piece of parchment paper so they’re touching, forming a large rectangle.
- Place another piece of parchment paper on top and use a rolling pin to press and roll firmly into an even layer. Remove the top piece of parchment paper.
- In a medium bowl, combine the yogurt peanut butter and vanilla bean paste until combined. Pour it onto the flattened dates and spread to the edges. Transfer to a sheet pan and freeze for at least 30 minutes.
- Place the chocolate in a microwave safe bowl and heat in 30-second increments until melted and smooth. Pour the chocolate onto the chilled yogurt layer and use an offset spatula to spread it to the edges. Immediately sprinkle with crushed peanuts and sea salt.
- Return to the freezer and freeze for at least 2 hours to allow for the yogurt to set. Cut into chunks and store in an airtight container or plastic bag in the freezer for up to 2 months. Enjoy from frozen.
Notes
Dates: Medjool dates are the only ones that work here. If yours feel firm or dry, soak them in hot water for 5 minutes, then drain and pat completely dry before pressing.
Yogurt: Use whole milk Greek yogurt. Low-fat or nonfat freezes icy. For a dairy-free option use a full-fat coconut milk yogurt.
Nut butter: Peanut butter or cashew butter both work. Cashew butter gives a milder, slightly sweeter filling. Either one is great.
Protein powder: Stir one scoop of vanilla protein powder into the yogurt mixture with the peanut butter for extra protein. It incorporates completely. Whey or a smooth plant-based protein both work.
Chocolate: Any quality dark chocolate chip works. I've used Hu Kitchen and Enjoy Life.
First freeze: Don't skip the 30-minute freeze before adding chocolate. If the yogurt layer isn't firm, the chocolate sinks in and you lose the distinct layers.
Storage: Store in an airtight container in the freezer for up to 2 months. Layer pieces with parchment so they don't stick together. Eat straight from frozen — at fridge temperature the yogurt layer softens and the bark loses its structure.
Nutrition
Serving: 1piece | Calories: 171kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 53mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg
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