Perfect Date Bark

Ingredients

• 12 pieces Medjool Dates (pitted; choose large, juicy dates)
• 2 tablespoons Peanut Butter (smooth; optional almond or cashew butter)
• 1/4 cup Mixed Nuts (roughly chopped almonds, pistachios, walnuts)
• 100 grams Dark Chocolate (80% cacao) (break into small pieces; can substitute with cocoa powder + coconut oil)
• 1 tablespoon Coconut Oil (helps melt and set chocolate; optional)

Instructions

1. Pit the Dates

   Make a small slit in each Medjool date and remove the pit; discard or save the pits for later use.

   Time: PT5M

2. Flatten Dates on Parchment

   Lay the pitted dates on a sheet of parchment paper and gently press them with the flat side of a knife or the palm of your hand until they are slightly flattened, resembling a fruit roll‑up.

   Time: PT5M

3. Melt Dark Chocolate

   Place a saucepan with about 1‑2 cm of water on low heat. Set a heatproof bowl on top so it nests without touching the water. Add the broken chocolate pieces and 1 Tbsp coconut oil. Stir gently until fully melted and smooth, then remove from heat and let cool for a minute.

   Time: PT5M

   Temperature: low heat

4. Add Nut Butter and Nuts

   Spread a thin layer of peanut butter onto each flattened date. Sprinkle the chopped mixed nuts over the peanut butter, pressing lightly so they adhere.

   Time: PT5M

5. Coat with Chocolate

   Using a spoon or a small brush, dip each nut‑topped date into the melted chocolate, ensuring it’s fully covered. Place the coated bites back onto the parchment paper, spaced apart.

   Time: PT5M

6. Chill to Set

   Transfer the baking sheet to the refrigerator for 10‑15 minutes or to the freezer for 5‑7 minutes until the chocolate hardens.

   Time: PT15M

   Temperature: refrigerator

7. Serve or Store

   Remove the set bites from the parchment, cut into bite‑size squares if desired, and enjoy immediately or store as indicated.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

3 g