Recipe details
Ingredients
- 18-20 Medjool date, halved and stone removed
- 125g warmed nut butter
- 75g chopped nuts
- 110g chocolate, roughly chopped
- Sea salt (optional but gives it a great flavour)
Instructions
- Begin by making a slit down one side of each date and open it out, like a butterfly, removing the stone in the process.
- Take a half sized baking tray lined with greaseproof and press down each date, flattening with your finger. Make sure they connect up as you cover the tray.
- Warm through the nut butter so it becomes easier to spread, and pour over the dates, spreading to cover with the back of a spoon.
- Scatter over the nuts, evenly distributing on top of the nut butter. Press down into the butter with the back of a spoon.
- Heat a pan with an inch of water and bring to a simmer. Put the chocolate in a heatproof bowl, larger than the pan and sit it on top, balancing on the rim of the pan. Pour in your chocolate and allow it to start to melt. Stir occasionally and once all of the chocolate is melted, remove from the heat.
- Pour over the date bark and smooth and cover evenly, using a spoon or spatula to help. Sprinkle with sea salt flakes and freeze for 30 minutes.
- Remove from the freezer, cut into squares and enjoy!
- I find it best to store in a jar in the fridge, it can get quite sticky left at room temperature.
Can I use different types of date?
Certainly! You have the flexibility to choose any type of date for your date bark recipe. While Medjool dates are often favored for their natural sweetness and soft texture, feel free to experiment with different varieties to suit your taste or what you have to hand.
Can I use any chocolate for this recipe?
Yes, you can use various types of chocolate to make date bark. The choice of chocolate depends on your personal preference and dietary restrictions. Here are some common options:
- Dark Chocolate: This is a popular choice for date bark due to its rich flavour. It pairs well with the natural sweetness of dates. You can use dark chocolate, depending on how sweet you want the bark to be.
- Milk Chocolate: If you prefer a sweeter and creamier flavour, you can use milk chocolate. It will create a milder contrast with the dates.
- White Chocolate: Although technically not a true chocolate (since it doesn't contain cocoa solids), white chocolate can also be used. It has a sweeter, creamier taste that can complement the dates nicely.
- Plant-Based or Dairy-Free Chocolate: If you have dietary restrictions or are vegan, there are various plant-based chocolate options available made from ingredients like coconut milk, almond milk, or soy milk.
- Flavoured Chocolate: You can also experiment with flavoured chocolates like mint, orange, or even chili-infused chocolate for a unique twist.
Remember to melt the chocolate gently using a microwave or a heatproof bowl above a pan if simmering water to avoid burning it. Once melted, you can spread it over the chopped dates and any other toppings you desire before letting it cool and harden.
Feel free to get creative with your date bark by adding nuts, seeds, dried fruits, and that prinkle of sea salt for extra flavor and texture. Enjoy your delicious creation!
How to store your date bark?
To store the date bark, place it in an airtight container or wrap it tightly with cling film. Store it in a cool, dry place. If your kitchen tends to be warm, it's best to store it in the fridge to prevent it from getting too soft or sticky.
What if I don't like dates?
You can substitute dates with a variety of other dried fruits for making fruit bark. Options like figs, apricots, prunes, cranberries, and more can be used to create different flavour profiles and textures in your bark. Just follow the same steps in the recipe, just swap the fruit.
How to create your Date Bark in a few easy steps:
- Begin by making a slit down one side of each date and open it out, like a butterfly, removing the stone in the process.
- Take a half sized baking tray lined with greaseproof and press down each date, and flatten with your finger. Make sure they connect up as you cover the tray, creating the base for your date bark.
- Warm through the nut butter so it becomes easier to spread, and pour over the dates, spreading to cover with the back of a spoon. Any nut butter will work for this step - my personal favourite being peanut or almond
- Scatter over the nuts, evenly distributing on top of the nut butter. Press down into the butter with the back of a spoon. Again, you can use any nut - I used macadamia because I love them!
- Heat a pan with an inch of water and bring to a simmer. Put the chocolate in a heatproof bowl, larger than the pan and sit on top, balancing on the rim of the pan. Pour in your chocolate and allow it to start to melt. Stir occasionally and once all of the chocolate is melted, remove from the heat. Alternatively you can use a microwave but be sure to stop and check every 15-20 seconds and stir, or it can burn quickly.
- Pour over the date bark and smooth and cover evenly, using a spoon or spatula to help. Sprinkle with sea salt salt flakes - optional but recommended! Freeze for 30 minutes (if eating straight away, or move to the fridge to enjoy later)
- Remove from the freezer and carefully cut into squares. You can also tear it apart but this can get messy!
- I find it best to store in a jar in the fridge, it can get quite sticky left at room temperature.
