Enjoying a sweet treat after a meal or at the end of the night is a necessity sometimes, and rather than paying mental gymnastics to ignore cravings, I’ve found that life is just a little easier when you work with your mind and body’s requests rather than against them.
That said, date barks have become one of my favorite ways to indulge my sweet tooth. They’re quick and fun to make, and most of the ingredients have a long shelf-life, making it easy to stock pile and make it on a whim. This particular recipe got me through pregnancy while I was battling massive sugar cravings but wanting to fuel my body with nutrients for my baby.
Just one piece of this stuff has a potent dose of healthy fats, fiber, micro-nutrients, and antioxidants. More importantly, it doesn’t taste like a “healthy dessert”. When frozen, the dates and nut butter take on a caramel-like consistency. The nuts and coconut add yummy flavor and crunch, the cherries add a pop of tartness (which balances the sweetness of the dates beautifully), and the chocolate is, well…chocolate. It truly is like a candy bar!
Impress yourself and your friends with this recipe, and witness the power of dates + chocolate make anything and everything delicious. Even the most health-food-weary of people will not be able to get enough of this incredibly nutrient-dense stuff.
Superfood-Loaded Date Bark
Ingredients
Equipment
Method
- Toast the coconut. Heat a dry skillet over medium-low heat. Add the shredded coconut and cook for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate to cool.
- Prepare the dates. Line a small baking sheet with parchment paper. Place the pitted medjool dates, open side up on a parchment paper in rows of 4 and columns of 6. Use your hands or a cup (with cooking spray) to press them down onto the baking sheet as close together as possible.
- Make the peanut butter layer. Warm the peanut butter in the microwave for 30 seconds increments until loose and pourable. Whisk in the ground flaxseed until fully incorporated. Spread evenly over the dates.
- Add the toppings. Sprinkle chopped almonds, hemp hearts, optional dried cherries, and ⅔ of your toasted coconut. Set aside ⅓ of the coconut for later. Gently press the toppings into the peanut butter so they’ll stay in place.
- Add the chocolate. Melt the dark chocolate in the microwave for 20-second intervals (or over a double boiler), stirring until smooth. Drizzle and spread the chocolate evenly over the bark. Finish with the flaky salt and the rest of the toasted coconut.
- Chill. Refrigerate for 1–2 hours, or until completely firm. Cut into 16 pieces. Store refrigerator in an airtight container for up to one week, or freeze for up to 3 months. I personally like the texture more when stored in the freezer!
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