I saw the viral chocolate snickers date bark going around a couple months ago and I was like, how easy and amazing is that. Being the holiday season, I thought it was the perfect time to try it out. I love that it can be made in advanced too as it’s stored in the freezer. Whether you make this for the holiday’s or any time of year, there is no way this bark can disappoint. There are many versions of the “Snickers Date Bark” recipe; this is my version.
Tidbits:
- You can use any butter or any nut. Almond Butter or Peanut Butter, Almonds or Another Nut.
- Make sure to use fresh Medjool dates. Older dates are more dried out and won’t deliver that chewier consistency and stick together.
- Chocolate: I prefer to use Hu Gems as there is zero refined sugar. Ingredients: organic cacao, organic unrefined coconut sugar, organic cocoa butter. Enjoy Life is another option and more widely available in regular grocery stores; it’s also a bit less expensive. Enjoy Life does contain refined sugar which isn’t ideal for our health, however, when it’s for an occasional treat, you might be fine with it. Only you know what is right for you. Either way it is a WAY better option than conventional chocolate chips. Look at the ingredients to compare, you’ll know what I mean. If looking at Enjoy Life, I would grab either the Enjoy Life Mega Chunks or Dark Chocolate Morsels. Mega Chunks Ingredients: Cane sugar, unsweetened chocolate, cocoa butter. Dark Chocolate Morsels Ingredients: Unsweetened Chocolate, Cane Sugar
Viral Chocolate Snickers Date Bark
Makes around 24-30 small squares
Ingredients
- 24-30 medjool dates, pitted, I used 30 in the end
- 1/2 cup natural almond butter, or natural peanut butter
- 1/2 cup raw almonds, roughly chopped
- 3/4-1 cup Hu gems (I use these) OR Enjoy Life Morsels or Mega Chunks
- 1 tsp coconut oil
- sea salt
Method
- Line a large baking sheet with parchment paper.
- Open up the Medjool dates and discard the pits. Place the Medjool dates right next to each other, flesh side up on the baking sheet. Leave a little bit of room on the sides of the baking sheet.
- Lay another full sheet of parchment paper on the top of the dates. Using the bottom of a cup, flatten the dates by pressing on the parchment paper. This gets the dates nice and flat and helps them stick together. Slowly peel back the parchment paper once the dates are flattened. I also added in a few more dates here so there were not any holes and manual pressed the dates together.
- Spread the almond butter on the dates.
- If you have Celtic sea salt (larger crystals), wait until after the melted chocolate goes on. If you have finer Himalayan salt, sprinkle a bit on right now.
- Sprinkle on the chopped almonds.
- Melt your chocolate and coconut oil. You can use the double boiler method or use the microwave. I just use the microwave since it’s the easiest. I place the chocolate and coconut oil in a small bowl. I do 30 seconds – stir it – 30 seconds stir it – and 20 seconds. Once ready, spread the chocolate over.
- If using Celtic sea salt, salt now while the chocolate is still wet.
- Place the baking sheet in the freezer to freeze the bark. It’s amazingly delicious at anytime, but I leave it sit on the baking sheet for a few hours before cutting it into small squares on the cutting board. It cuts extra easy when it’s really frozen.
- Once cut, store in an airtight container, and keep in the freezer. ENJOY!!
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Viral Chocolate Snickers Date Bark
I saw the viral chocolate snickers date bark going around a couple months ago and I was like, how easy and amazing is that. Being the holiday season, I thought it was the perfect time to try it out. I love that it can be made in advanced too as it's stored in the freezer. Whether you make this for the holiday's or any time of year, there is no way this bark can disappoint. There are many versions of the "Snickers Date Bark" recipe, but this is my version.
Ingredients
- 24-30 medjool dates pitted, I used 30
- 3/4-1 cup almond butter make sure it’s just almonds for ingredients
- 1/2 cup raw almonds roughly chopped
- 3/4-1 cup Hu gems I used these OR Enjoy Life Morsels or Mega Chunks
- 1 tsp coconut oil
- sea salt
Instructions
- Line a large baking sheet with parchment paper.
- Open up the Medjool dates and discard the pits. Place the Medjool dates right next to each other, flesh side up on the baking sheet. Leave a little bit of room on the sides of the baking sheet.
- Lay another full sheet of parchment paper on the top of the dates. Using the bottom of a cup, flatten the dates by pressing on the parchment paper. This gets the dates nice and flat and helps them stick together. Slowly peel back the parchment paper once the dates are flattened.
- Spread the almond butter on the dates.
- If you have Celtic sea salt (larger crystals), wait until right after the melted chocolate goes on. If you have finer Himalayan salt, sprinkle a bit on right now.
- Sprinkle on the chopped almonds.
- Melt your chocolate and coconut oil. You can use the double boiler method or use the microwave. I use the microwave since it’s the easiest. I place the chocolate and coconut oil in a small bowl. I do 30 seconds – stir it – 30 seconds stir it – and 20 seconds. Once ready, spread the chocolate over.
- If using Celtic sea salt, salt now while the chocolate is still wet.
- Place the baking sheet in the freezer to freeze the bark. It’s edible at anytime, but I leave it sit for a few hours or overnight before cutting it into small squares on a cutting board. It cuts extra easy when it’s really frozen.
- Once cut, store in an airtight container, and store in the freezer. ENJOY!
Notes
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