![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/date-bark-recipe-4948633.jpg?r=1694251064347\")
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I previously made this using low-sugar milk chocolate and skipped the chopped nuts to keep the calorie count lower.<\/p>\n
Other variations include using a mixture of white and milk chocolate to create a more decorative finish, using pistachios or almonds instead of peanuts and swapping peanut butter for almond butter or an equivalent.<\/p>\n
The one element that remains the same in all these recipes is the Medjool dates.<\/p>\n
Dark bark is perfect for anyone looking for a sweet, indulgent treat that\u2019s reminiscent of your favourite chocolate without spending hours in the kitchen.<\/p>\n
Ingredients to make date bark:<\/h3>\n\n- Medjool dates – around 200g<\/li>\n
- One tablespoon of peanut butter (or another nut butter equivalent)<\/li>\n
- A handful of chopped nuts (I chose mixed nuts)<\/li>\n
- 100g of chocolate (I chose 70 percent dark chocolate but milk, white and vegan chocolates will also work)<\/li>\n
- A pinch of flaky sea salt<\/li>\n<\/ul>\n
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I used Aldi\u2019s Moser Roth Organic Peruvian 70 percent Dark Chocolate priced at \u00a31.75 for 100g.<\/p>\n
I also used Aldi\u2019s Foodie Market Smooth Peanut Butter which contains no palm oil and 100 percent peanuts. This is priced at just \u00a31.15 for 280g.<\/p>\n
I used Sainsbury’s Taste the Difference Medjool Dates which cost \u00a32.50 for 200g.<\/p>\n
I already had mixed nuts and flaky sea salt at home but I\u2019d recommend chopping up Tesco Mixed Nuts & Pecans which cost 50p for 25g, and Cornish Sea Salt Co Original Sea Salt.<\/p>\n
Equipment:<\/h3>\n\n- Microwave or Bain Marie (for melting chocolate)<\/li>\n
- Knife<\/li>\n
- Baking parchment<\/li>\n
- Freezer<\/li>\n
- Baking tray or plate<\/li>\n<\/ul>\n
![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/date-bark-recipe-4948647.jpg?r=1694251064451\")
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How to make date bark:<\/h3>\n
1. Remove the pits from the dates and press them onto the baking parchment making sure there are no gaps. You can use your fingers or the bottom of a cup to do this.<\/p>\n
The baking parchment can either be put on a plate or a baking tray thin enough to fit in the freezer.<\/p>\n
2. Next, spread on your smooth peanut butter to cover the dates.<\/p>\n
3. Sprinkle on your chopped nuts, ensuring there\u2019s an even covering on the peanut butter.<\/p>\n
4. Melt your chocolate and pour it onto the dates. I melted my chocolate in the microwave in 20-second intervals, however, you can use a Bain Marie.<\/p>\n
Use a spatula or the back of a spoon to spread the chocolate out evenly.<\/p>\n
5. Once completely covered, sprinkle the chocolate with flaked sea salt and pop it in the freezer for 10 minutes. During hot weather, I found it needed a little bit longer to set.<\/p>\n
6. It should be ready once the chocolate is set. Break it into as many pieces as you like and enjoy.<\/p>\n
Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n I used Aldi\u2019s Moser Roth Organic Peruvian 70 percent Dark Chocolate priced at \u00a31.75 for 100g.<\/p>\n I also used Aldi\u2019s Foodie Market Smooth Peanut Butter which contains no palm oil and 100 percent peanuts. This is priced at just \u00a31.15 for 280g.<\/p>\n I used Sainsbury’s Taste the Difference Medjool Dates which cost \u00a32.50 for 200g.<\/p>\n I already had mixed nuts and flaky sea salt at home but I\u2019d recommend chopping up Tesco Mixed Nuts & Pecans which cost 50p for 25g, and Cornish Sea Salt Co Original Sea Salt.<\/p>\n 1. Remove the pits from the dates and press them onto the baking parchment making sure there are no gaps. You can use your fingers or the bottom of a cup to do this.<\/p>\n The baking parchment can either be put on a plate or a baking tray thin enough to fit in the freezer.<\/p>\n 2. Next, spread on your smooth peanut butter to cover the dates.<\/p>\n 3. Sprinkle on your chopped nuts, ensuring there\u2019s an even covering on the peanut butter.<\/p>\n 4. Melt your chocolate and pour it onto the dates. I melted my chocolate in the microwave in 20-second intervals, however, you can use a Bain Marie.<\/p>\n Use a spatula or the back of a spoon to spread the chocolate out evenly.<\/p>\n 5. Once completely covered, sprinkle the chocolate with flaked sea salt and pop it in the freezer for 10 minutes. During hot weather, I found it needed a little bit longer to set.<\/p>\n 6. It should be ready once the chocolate is set. Break it into as many pieces as you like and enjoy.<\/p>\n
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<\/p>\nHow to make date bark:<\/h3>\n