this easy date bark recipe is made with blueberries, refined sugar free dark chocolate and pecans for the ultimate sweet treat!
It may be getting cold out there, but I can always use a treat stashed in my freezer, and these are perfect for just that. They’re pretty much an elevated/updated take on that viral easy date bark recipe, which, as much as everyone was making it and it seemed overhyped, it was (IS) actually such a good snack (or rather, sweet treat). So I haven’t scratched it off my list entirely just yet, and it’s super fun and easy to make different variations on the whole date bark concept, which is what happened here. And honestly, I could see more variations happening in my future, it’s such an easy thing to riff on.
For this particular (easy) date bark recipe, I think of this as like a Turtle-esque fruit-covered chocolate bark. I say “turtle-esque” because there are roasted pecans with a peanut butter layer as well as fresh blueberries; and it gives off caramel-y vibes thanks to the medjool dates (mother nature’s own caramel if you ask me). The blueberries give this bark a delightful burst of flavour and freshness to contrast the sweetness and stickiness of the caramel and chocolate layers. The best of both worlds obviously.
Beyond just how yummy these are, they also are one of those super easy no-bake recipes– unless you count toasted pecans?? Which clearly I don’t! Love that for me (and you). It’s something you can whip together super quickly, the hardest part is actually waiting for them to get perfectly cold and frozen in the freezer. Once they’re ready though, it’s also the type of after-dinner treat that will impress and satisfy guests too.
While you could simply stash them in the fridge, I prefer them extra cold and crunchy in which case only a freezer will suffice. Once they’re so frozen that I may or may not chip a tooth, it’s so nice to be able to easily grab a square (or two) after dinner or as a late night snack. I cut them into chunks and store them in layers of parchment paper in a freezer-safe tupperware for long-term use (although inevitably they don’t last that long!).
Check out the recipe below and let me know what you think! Leave a comment below if you try them. And find me over on Instagram @grainfreee for more yummy recipes and daily food inspiration.
More easy sweet treats to try if you like this easy date bark recipe:
HEART-SHAPED MEDJOOL DATE PEANUT BUTTER CUPS
REFINED SUGAR FREE CHOCOLATE TURTLES
COPYCAT DARK CHOCOLATE REESE’S PEANUT BUTTER CUPS
blueberry chocolate pecan date bark: ingredients
- 18 medjool dates
- 1/2 cup soft peanut butter
- 1 cup pecans, toasted
- 1/2 cup blueberries i used fresh
- 1 cup dark, refined sugar free chocolate chips
- 1 tsp coconut oil
blueberry chocolate pecan date bark: how to
- prepare a baking sheet by lining it with parchment paper.
- start by splitting your medjool dates in half, removing the pit, and flattening them and placing them side by side on the baking sheet – i had mine in three rows.
- slather the PB roughly across the dates, and then sprinkle with the blueberries.
- add your layer of pecans roughly across the blueberries.
- finally, melt your refined sugar free dark chocolate chips with the tsp of coconut oil, mixing well.
- coat the date bark in the melted chocolate.
- place in the freezer and allow to freeze until solid, approx 3-4 hours or more.
- once frozen, remove from the freezer and slice into squares. store in a tupperware with layers of parchment paper between the squares so they don’t stick together. enjoy as a frozen or slightly-less-frozen snack whenever!
blueberry chocolate pecan date bark
Ingredients
- 18 medjool dates
- 1/2 cup soft peanut butter
- 1 cup pecans, toasted
- 1/2 cup blueberries i used fresh
- 1 cup dark, refined sugar free chocolate chips
- 1 tsp coconut oil
Instructions
- prepare a baking sheet by lining it with parchment paper.
- start by splitting your medjool dates in half, removing the pit, and flattening them and placing them side by side on the baking sheet – i had mine in three rows.
- slather the PB roughly across the dates, and then sprinkle with the blueberries.
- add your layer of pecans roughly across the blueberries.
- finally, melt your refined sugar free dark chocolate chips with the tsp of coconut oil, mixing well.
- coat the date bark in the melted chocolate.
- place in the freezer and allow to freeze until solid, approx 3-4 hours or more.
- once frozen, remove from the freezer and slice into squares. store in a tupperware with layers of parchment paper between the squares so they don't stick together. enjoy as a frozen or slightly-less-frozen snack whenever!
