Viral Chocolate Date Bark Recipe | Snickers, Almond Joy & White Chocolate!
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Recipes in this Video
3 recipes
vegandairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 cup Medjool dates, pitted
- ●1/2 cup natural peanut butter
- ●1/2 cup dark chocolate chips
- ●1/4 cup chopped peanuts
- ●1/4 tsp sea salt
Instructions
- 1Line a baking sheet with parchment paper.
- 2In a bowl, mix the pitted dates and peanut butter until well combined.
- 3Spread the date and peanut butter mixture evenly on the lined baking sheet.
- 4Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- 5Pour the melted chocolate over the date mixture, spreading it evenly with a spatula.
- 6Sprinkle the chopped peanuts and sea salt over the chocolate layer.
- 7Refrigerate for at least 1 hour or until the chocolate is set.
- 8Once set, break the bark into pieces and serve.
Equipment
baking sheetparchment papermixing bowlspatulamicrowave-safe bowl
veganplant-baseddairy-freegluten-freenut-free
Ingredients
- ●1 cup Medjool dates, pitted
- ●1 cup almonds, roughly chopped
- ●1 cup dark chocolate chips
- ●1/2 cup unsweetened shredded coconut
- ●1/4 tsp sea salt
Instructions
- 1Line a baking sheet with parchment paper.
- 2In a medium bowl, combine the pitted dates and chopped almonds.
- 3Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- 4Stir the shredded coconut and sea salt into the melted chocolate until well combined.
- 5Pour the chocolate mixture over the date and almond mixture, stirring to coat evenly.
- 6Spread the mixture onto the prepared baking sheet in an even layer.
- 7Refrigerate for at least 1 hour or until the chocolate is set.
- 8Once set, break into pieces or cut into squares.
- 9Store in an airtight container in the refrigerator.
Equipment
baking sheetparchment papermicrowave-safe bowlspatulaknife
Ingredients
- ●1 cup pitted dates, chopped
- ●1 cup white chocolate chips
- ●1/2 tsp ground cinnamon
- ●1/4 tsp nutmeg
- ●1/4 tsp salt
- ●1/2 cup chopped nuts (e.g., almonds, walnuts)
- ●1/4 cup dried cranberries (optional)
Instructions
- 1Line a baking sheet with parchment paper.
- 2In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth.
- 3Stir in the ground cinnamon, nutmeg, and salt into the melted white chocolate.
- 4Fold in the chopped dates, nuts, and dried cranberries (if using) until well combined.
- 5Pour the mixture onto the prepared baking sheet and spread it out evenly with a spatula.
- 6Refrigerate for about 30 minutes or until the bark is set.
- 7Once set, break the bark into pieces.
- 8Store in an airtight container in the refrigerator.
Equipment
baking sheetparchment papermicrowave-safe bowlspatulaair-tight container
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