Easy 5 Ingredient Chocolate Date Bark
Ingredients
- 9 large medjool dates, pitted
- 1 banana, sliced
- 1/4 cup runny peanut butter
- 1/4 cup almonds, chopped
- 180g dark chocolate (70% cocoa)
- Pinch of flaky sea salt (optional)
Tips for Making the 5 Ingredient Chocolate Date Bark
Arrange the dates and banana close together, leaving no large gaps. If needed, cover the dates with baking paper and press down with the bottom of a glass or bowl. This helps flatten and spread them out more, creating an even layer.
For a smooth and creamy chocolate coating, melt the chocolate in short bursts in the microwave (15-20 seconds at a time), stirring in between to prevent overheating.
Let the bark freeze for at least 30 minutes in the freezer to firm up before breaking it into pieces.
Directions
- Line a baking tray with baking paper.
- Arrange the pitted dates and banana slices side by side on the tray. Ensure there are no large gaps (see note)
- Using a spatula or spoon, spread an even layer of peanut butter over the top.
- Place the chocolate in a microwave-safe bowl and heat in 15–20 second bursts, stirring between each, until smooth and fully melted.
- Pour the melted chocolate over the peanut butter layer and spread evenly.
- Sprinkle the chopped almonds over the melted chocolate and, if desired, add a pinch of flaky sea salt. Transfer the tray to the freezer, ensuring it remains flat. Freeze for at least 30 minutes, or until set.
- Once set, remove from the freezer and break into pieces. Enjoy!
Tips for Making the 5 Ingredient Chocolate Date Bark
Arrange the dates and banana close together, leaving no large gaps. If needed, cover the dates with baking paper and press down with the bottom of a glass or bowl. This helps flatten and spread them out more, creating an even layer.
For a smooth and creamy chocolate coating, melt the chocolate in short bursts in the microwave (15-20 seconds at a time), stirring in between to prevent overheating.
Let the bark freeze for at least 30 minutes in the freezer to firm up before breaking it into pieces.
Directions
- Line a baking tray with baking paper.
- Arrange the pitted dates and banana slices side by side on the tray. Ensure there are no large gaps (see note)
- Using a spatula or spoon, spread an even layer of peanut butter over the top.
- Place the chocolate in a microwave-safe bowl and heat in 15–20 second bursts, stirring between each, until smooth and fully melted.
- Pour the melted chocolate over the peanut butter layer and spread evenly.
- Sprinkle the chopped almonds over the melted chocolate and, if desired, add a pinch of flaky sea salt. Transfer the tray to the freezer, ensuring it remains flat. Freeze for at least 30 minutes, or until set.
- Once set, remove from the freezer and break into pieces. Enjoy!
Helpful Tips
Storage
Store in the fridge or freezer for the best texture. It stays fresh for up to 3 days in the fridge or up to three months in the freezer.
Substitutions
Peanut-Free: Swap peanut butter for almond or cashew butter, and use chopped almonds, walnuts, pistachios, or pecans instead of peanuts. Feel free to use whatever nuts or seeds you have on hand.
Nut-Free (School-Friendly): Use tahini instead of peanut butter, and replace the nuts with sunflower seeds, pumpkin seeds, or even crushed pretzels for added crunch.
Dairy-Free: The only ingredient to watch is the chocolate—be sure to use a dairy-free brand.
Serving Suggestions
Watch How to Make It
