Ingredients
Scale
- 1 cup pitted Medjool dates, roughly chopped
- 1/2 cup creamy peanut butter (or other nut butter)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk (any kind)
- 1/4 cup rolled oats
- 1/4 cup chopped nuts (almonds, pecans, walnuts – your choice)
- 1/4 cup mini chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a food processor, combine the chopped dates, peanut butter, cocoa powder, milk, and vanilla extract. Process until a smooth, sticky paste forms, scraping down the sides as needed. If it's too thick, add a teaspoon of milk at a time until you reach desired consistency.
- Step 2: Stir in the rolled oats and chopped nuts. Mix well to combine.
- Step 3: Line a baking sheet with parchment paper. Spread the date mixture evenly onto the prepared baking sheet, forming a relatively thin and even layer (about 1/4 inch thick).
- Step 4: Sprinkle the mini chocolate chips evenly over the top of the date mixture.
- Step 5: Refrigerate the bark for at least 30 minutes, or until firm. This allows the mixture to set and makes it easier to break into pieces.
- Step 6: Once firm, break the bark into irregular pieces. Store in an airtight container at room temperature for up to a week.
Notes
- Store the bark in an airtight container at room temperature for optimal freshness, up to a week.
- For a warm, gooey treat, gently microwave individual pieces for 5-10 seconds.
- Serve the bark as an energy-boosting snack, or break it into smaller pieces for a decadent dessert topping.
- To prevent the bark from sticking to the parchment paper, lightly grease the paper before spreading the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American