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Crunchy date bark

Your new favourite dessert, like a snickers but even better. Crunchy, chewy, salty and sweet - with only 5 ingredients and 5 minutes to create - this is a no bake recipe using minimal equipment and even better, can be stored in the freezer for the ultimate sticky caramel textured treat. I smash the bark up into bitesize chunks to grab and go throughout the day when I need a sweet hit.

Time to make : 5 minutes (+ chill time)

Serves : 20+


400g pitted medjool dates

6 tbsp peanut butter

100g roasted peanuts

250g dark chocolate, melted

Flakey sea salt to finish


  1. Split your medjool dates in half using your fingers to remove the stone. Place the opened dates onto a sheet of baking paper (opened side up) creating a rectangle shape on a sheet of baking paper on a chopping board or baking tray (that can go in the fridge or freezer). Squash them down using your finger tips to flatten them out.

  2. Spoon and smooth your peanut butter over the open dates. If your nut butter is quite stiff you can ping it in the microwave for 30 seconds so that it's runnier and easier to spread.

  3. Scatter over the roasted peanuts.

  4. Melt the dark chocolate over a low heat in a saucepan (or in the microwave for 20 second blasts) and pour over the dates, covering them all. Use a spoon to spread the chocolate out. Finish with a pinch of flakey sea salt and chill in the fridge or freezer for at least 1 hour.

Nutritional Information

(per serve)

181 calories

4g protein, 20g carbs, 10g fat

Good to know:

  • You can keep this in the fridge for up to 2 weeks or store in the freezer for up to 3 months. You don't need to defrost them before eating from the freezer and it gives them a chewy caramel texture - which I love!

  • You can use any type of dried fruit, nut butter and nut combo that you love.

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