It’s a surprisingly satisfying and healthyish treat
Do you love a good candy bar? My favorite is a Smirk bar (the kosher version of Snicker’s) but, whenever I indulge in one, I get that sugar high that leaves me feeling kind of “eh” after.
Then my daughter showed me this fun date bark idea, and casually mentioned “it tastes like a Smirk bar, in a weird way.” So I had to try it, and guess what, I have to admit I did not expect to love these so much. But I really do. I’ve been preparing the more typical “date-stuffed-with-a-walnut-and-nut butter” version for ages, but somehow, I like these better.
Now I have these delicious and healthier bites of something sweet in my freezer, ready and available for when the craving strikes. They’re perfect with a cup of coffee or just as an afternoon pick me up.
Here is the recipe, but really, it’s more of a concept. Adjust according to your needs and wants.
You can use any nut butter you like (almond, cashew, peanut, creamy, chunky, smooth….) and top with any nut you like. Don’t like coconut flakes? Skip them. Or put some Craisins instead. Have fun with it and don’t worry too much about the recipe I wrote here.
Start by lining up the pitted dates on a piece of parchment paper. You want to lay them down open (note that dates need to be checked) and form a square, 5 dates down by 5 dates to the side.
Place another piece of parchment over the dates.
Using a rolling pin, flatten down until you have a layer of mushed together dates.
Don’t worry if there are some holes, it doesn’t need to be a perfectly full layer.
Remove the top parchment paper and spread a layer of nut butter. It helps if the nut butter is soft. If yours is hard try warming it up for a few seconds in the microwave first.
Sprinkle with pistachios and walnuts. You can freeze the bark at this point and proceed later or continue now (it all depends on how runny your butter is).
Melt the chocolate chips and stir in the coconut oil (the coconut oil helps render the chocolate more smooth and creamy but can be skipped if that’s what you prefer). Pour the melted chocolate over the bark. Smooth with an offset spatula or a spoon.
Immediately top with the coconut and sea salt flakes. Now freeze until firm!
Once firm, remove from the freezer and cut into pieces.
Now your date bark is ready to enjoy!
Keep in the freezer in a resealable container until ready to eat. I like to keep it there and enjoy one piece at a time.
Best Ever Date Bark
Ingredients
- about 25 medjool dates, pitted
- almost a whole jar of crunchy almond butter
- handful of shelled pistachios, roughly chopped
- handful of walnuts, roughly chopped
- 1 cup chocolate chips
- 1 tbsp coconut oil
- shredded coconut
- Maldon sea salt flakes
Instructions
- Start by lining up the pitted dates on a parchment paper. You want to lay them down open (see image) and form a square, 5 dates down by 5 dates to the side.
- Place another piece of parchment over the dates and with the help of a rolling pin, flatten down until you have a layer of mushed together dates. Don't worry if there are some holes, it doesn't need to be a perfectly full layer.
- Remove the top parchment paper and spread a layer of nut butter. It helps if the nut butter is soft. If yours is hard try warming it up for a few seconds in the microwave first – remember to remove the foil top!
- Sprinkle with pistachios and walnuts. You can freeze the bark at this point and proceed later or continue now (it all depends on how runny your butter is).
- Melt the chocolate chips and stir in the coconut oil (the coconut oil helps render the chocolate more smooth and creamy but can be skipped if that's what you prefer). Pour the melted chocolate over the bark. Smooth with an offset spatula or a spoon. Immediately top with the coconut and sea salt flakes. Freeze until firm.
- Once firm, remove from the freezer and cut into pieces. Place in a resealable container and keep in the freezer until ready to eat.
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