Pistachio-and-Peanut Butter Date Bark
YEILD: 24 Pieces
PREP TIME: 5 minutes
TOTAL TIME: 3 hour 15 minutes
COURSE: Dessert
There’s a reason date bark has surged in popularity—the combination of sweet, chewy dates, creamy peanut butter, crunchy nuts, and rich chocolate is irresistible. Our recipe features chopped pistachios, which not only add a pop of salty flavor, but color, too. The perfect finishing touch? An elegant sprinkle of flaky salt. This is a snack you’ll want to make again and again.
Ingredients:
- 24 fresh medjool dates
- 12 oz. semi-sweet or dark chocolate
- 2 tsp. coconut oil
- 1 cup smooth peanut butter
- 1 cup chopped pistachios
- 2 tsp. Maldon sea salt
Instructions
- Line a small sheet-pan with parchment paper. Split dates and remove the pit. Place the pitted dates skin-side down on the parchment paper, creating a rough rectangular shape. (It’s okay to overlap a bit.) Cover the dates with plastic wrap. Using a rolling pin, press the dates so that the edges meld together and a continuous layer of dates is formed.
- Warm the peanut butter in the microwave for 20-30 seconds, then spread on top of the dates.
- Sprinkle the chopped pistachios on top of the peanut butter.
- Melt the chocolate and the coconut oil, either in the microwave or over a double boiler. Stir until smooth and incorporated. Spread the chocolate mix on top of the pistachio layer.
- Sprinkle with sea salt. Freeze, approximately 3 hours. Cut and serve.
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