Date Bark
Date Bark
Ingredients:
16 oz dates, halved and pitted
1 cup peanut butter, chunky (or nut butter of choice)
½ cup greek yogurt
¼ cup frozen raspberries
¼ cup frozen blueberries
2 Tbsp dark chocolate chips
½ cup dark chocolate chips, melted
1 Tbsp coconut oil
¼ tsp flaky salt
Prep Time: 75 minutes
Cook Time: 0 minutes
Yields 12 servings
Note: this recipe is fully customizable, and the recipe beyond the dates and peanut butter is completely up to you.
Start by laying a sheet of parchment paper down, taking your halved dates, and pressing them flat side down into the parchment paper until about ¼” inch thick. Continue pressing the dates into a rectangular shape of your desired size.
Spread the peanut butter evenly over the dates with a spoon or butter knife until fully covered. From here, you can take liberties, but for the sake of the recipe I’ll be sharing how to make this three ways. If you’re using the melted chocolate, microwave for 30-second increments until silky and then whisk in the coconut oil.
On one third of the date bark, spread the greek yogurt evenly and top with the frozen raspberries and blueberries.
On the second third of the date bark, place the frozen raspberries and dark chocolate chips, and then drizzle some of the melted chocolate over top.
On the final third of the date bark, simple douse with the remaining melted chocolate and sprinkle with flaky or kosher salt.
Freeze the date bark for at least one hour so all the ingredients can set and firm up. Carefully slice the bark into your desired portion sizes, and serve immediately. Note that the longer you freeze, the harder it will be to cut through so exercise extra caution.
