Dark Chocolate Bark with Medjool Dates is a simple, no-bake treat that’s both elegant and indulgent. Rich dark chocolate pairs beautifully with the natural sweetness and chewy texture of Medjool dates, making it a healthier twist on classic holiday candy. Perfect for gifting to friends and family, serving at festive gatherings, or enjoying as an anytime treat, this bark is quick to make yet looks impressively gourmet. You can also customize it with toppings like nuts, seeds, or a sprinkle of sea salt for extra flavor and crunch.
Medjool dates
Medjool dates have a rich, almost caramel-like taste and a soft, chewy texture. Native to Morocco, Medjool dates are just one of hundreds of varieties of dates, but they’re the only one known as “the fruit of kings.” Medjool dates are actually harvested from the date palm, cleaned, sorted and packaged right away. There’s no processing and that’s why you’ll find them in the produce section at the grocery store.
How to make this Recipe:
- Add layer of the Medjool dates
Line a pan (I used a 14in X10in pan) with a parchment paper. Place a single layer of the Medjool dates on the parchment paper. Use your hands to press them down onto the pan as close together as possible.
- Add peanut butter
Drizzle with peanut butter.
- Add almonds
Sprinkle almonds on top.
- Drizzle the melted chocolate
Then, drizzle the melted chocolate on top and use a spatula to spread out evenly.
- Freeze
Freeze for about 30 minutes.
- Enjoy
When the chocolate is set, break into pieces or cut with a sharp knife. Keep in the fridge for best results.
Common Questions
Yes! Dark chocolate bark keeps very well when stored properly. Wrap pieces in parchment or wax paper, then place in a tin or decorative box for a thoughtful homemade gift.
Anywhere between 60% and 80% cacao works well. If you like a slightly sweeter bark, use 60–65%. For a more intense, less sweet flavor, choose 70% or higher.
Absolutely! Nuts (almonds, pistachios, walnuts), seeds (pumpkin, sunflower), dried fruit, shredded coconut, or even a sprinkle of flaky sea salt complement the chocolate and dates.
Store it in an airtight container in a cool, dry place for up to 1 week. For longer storage, keep it in the refrigerator for up to 2–3 weeks, or freeze for up to 3 months.
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Dark Chocolate Bark with Medjool Dates
Ingredients
- 12 ounces Medjool dates (pitted and roughly chopped)
- ½ cup peanut butter (warmed)
- ½ cup almonds (chopped)
- ¾ cup dark chocolate (melted)
Instructions
- Line a pan (I used a 14in X10in pan) with a parchment paper.
- Place a single layer of the Medjool dates on the parchment paper. Use your hands to press them down onto the pan as close together as possible.
- Drizzle with peanut butter and sprinkle almonds on top. Then, drizzle the melted chocolate on top and use a spatula to spread out evenly.
- Freeze for about 30 minutes.
- When the chocolate is set, break into pieces or cut with a sharp knife. Keep in the fridge for best results.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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