Go Back
–+ servings

5-Ingredient Chocolate Peanut Butter Bark with Dates

Author Danijela Armitage
Prep Time: 10 minutes
Serving Size: 12 pieces
Rating:
Peanut date bark sliced into squares
Pin Recipe Print Recipe

Ingredients:  

  • 15 Medjool dates
  • 4 generous heaped Tbsp smooth peanut butter
  • 5 Tbsp salted roasted peanut halves
  • 150 g dark chocolate
  • 1 tsp coconut oil

Method:

Pitt the dates (if not purchased pitted)

  • If your medjool dates are not pitted (aka had the pit removed), gently make a lengthwise slice down one side of the Medjool date, and then carefully pull open the date to reveal the pit. Remove the pit from the date and discard.

Make the dark bark

  • Line a baking tray with baking/parchment paper.
  • Gently spread open the dates. Using the bottom of a glass cup, gently flatten each date, inside-side down (you can do this on the baking tray or on a chopping board).
  • Add the dates inside-side down, in rows of 5×3, onto a lined baking tray, overlapping each. Your glass cup can help fuse them together by pressing down gently.
  • Spread the peanut butter overtop, using the back on a spoon to evenly swirl.
  • Sprinkle over 4 Tbsp of the peanut halves (reserving 1 Tbsp for later).
  • Smoosh the peanuts down using the back of a Tbsp, so they’re sitting relatively even and flat.
  • Break the dark chocolate into squares. Place in a heat-proof bowl and microwave in 30 seconds bursts until melted. Make sure to check it periodically, so it doesn't burn!
  • Add the coconut oil to the melted chocolate and mix together.
  • Drizzle the melted chocolate and coconut oil overtop the dark bark, using the back of a Tbsp to evenly cover the surface.
  • Sprinkle the reserved peanuts overtop. Place the tray in the freezer to harden for 30 minutes.
  • Remove from the freezer, place date bark onto a chopping board and cut into 12 squares using a knife.