This crunchy, salty spin on the viral date bark is made with chewy Medjool dates, crunchy pretzels, creamy peanut butter, and rich chocolate.
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This pretzel date bark is my new favorite chocolate fix! I love chocolate but find it too rich on its own, but paired with gooey dates, creamy peanut butter, and crunchy + salty pretzels, it’s the perfect combination of flavors and textures. I finally understand the hype behind date bark. It’s so delicious but also easy to make, no baking involved, and you can make a big batch for the week (or month) so you always have a quick sweet treat on hand!
![pretzel date bark ingredients](https://www.ellielikes.cooking/wp-content/uploads/2024/01/pretzel-date-bark-process-1.jpg)
![pretzel date bark ingredients](https://www.ellielikes.cooking/wp-content/uploads/2024/01/pretzel-date-bark-process-1.jpg)
![pretzel date bark ingredients](https://www.ellielikes.cooking/wp-content/uploads/2024/01/pretzel-date-bark-process-1.jpg)
Key Ingredients
- Medjool Dates ⟶ These dates are soft, gooey, and caramel-y sweet. I buy mine at Trader Joe’s, but you can find them at most major grocers in the US (Kroger, Pavilions, Sprouts, Whole Foods, Costco, etc.).
- Peanut Butter ⟶ I prefer creamy natural peanut butter (meaning it’s just made with peanuts and maybe salt), but you can use any kind of peanut butter.
- Pretzels ⟶ For crunchy texture and a little salty flavor to balance out the sweetness.
- Chocolate ⟶ I prefer dark chocolate, but use your favorite! Check the ingredients though as some contain dairy.
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Tips for Success
Flatten dates with a rolling pin ⟶ Medjool dates are very sweet. I like to roll them out a bit to flatten them so the date layer isn’t overpoweringly sweet. You can also smash them with the bottom of a cup.
Adjust peanut butter and pretzels amounts to your liking ⟶ This recipe is very flexible, so feel free to add as much as filling as you like. Personally, I like a thick layer of peanut butter with lots of crunchy pretzels.
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Date Bark FAQ
Is date bark gluten-free?
If you use gluten-free pretzels, or omit the pretzels entirely, this recipe is gluten-free.
What can I use instead of pretzels?
You can omit the pretzels if you’d like, but they add a delicious crunch and salty flavor that pairs really well with the date bark. You can also use crushed peanuts, pumpkin seeds, almond slices, or other nuts/seeds. Or you can even try roasted chickpeas for a little extra protein 😉
What can I use instead of peanut butter?
Other nut/seed butters like almond butter, sunflower seed butter, or tahini would be delicious!
Can I bring date bark on the go?
Yes as long as it’s not too warm outside, otherwise the chocolate will melt!
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More Plant-Based No Bake Treats
- Peanut Butter Banana Ice Cream Cups
- Vegan Tofu Purin
- Snickers Chia Pudding
- 3-Ingredient Peanut Butter Cups
- Healthy Caramel Ice Cream Bars
- Protein Chocolate Mousse
If you make this pretzel date bark, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
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Pretzel Date Bark
Ingredients
- 6 medjool dates, pitted and halved
- 2-4 tbsp peanut butter
- 28 grams pretzels, broken into small pieces
- 45 grams chocolate chips
- ½ tsp coconut oil, optional
Instructions
- Place date halves on a baking sheet and flatten dates with a rolling pin. You can make them as thin or thick as you like. Be sure each date overlaps slightly so they stick together.
- Spread peanut butter on top of date layer.
- Sprinkle crushed pretzels over peanut butter.
- Melt chocolate in the microwave in 30 second intervals, stirring after every interval. Alternatively, you can melt the chocolate over a double boiler on the stove.Tip: You can melt the coconut oil with the chocolate to make it thinner.
- Spread chocolate on top of pretzel layer.
- Place back in the freezer for at least 30 minutes.
- Cut date bark into squares. Store in the fridge for up to a week, or in the freezer for up to 3 months (you may want to let it thaw a bit before eating).
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