I made this chocolate pistachio date bark on a whim, and it ended up being a real winner! My husband has a piece every night, and remarks on how much he likes it every single time. It’s incredibly easy to make, and a healthier treat that tastes amazing but comes with less guilt.
Late one night I was scanning Facebook reels and saw someone making a date bark recipe. I thought it looked really good so I saved the reel for later. I went back the next day and it wasn’t saved, gah! I remembered it had dates and peanut butter and some other ingredients I would have changed regardless, so I decided to try my own creation.
That is how my recipe for Chocolate Pistachio Date Bark was born! I just thought of my favorite flavor combinations and went with it. I’m a huge pistachio lover, and really love a treat that has a good salty/sweet balance. This one delivers! I love it when trying something new works out and becomes a keeper!
Why You’ll Love Chocolate Pistachio Date Bark
Here are just a few of the reasons you’ll love this dessert recipe:
- No bake dessert that only takes 5 minutes to prep
- Made with just 6 simple ingredients
- A healthier way to curb a sweet craving
- Hits the mark for salty + sweet
- Lasts a long time in the freezer!
Ingredients for Chocolate Pistachio Date Bark
Keep reading for the full recipe (in the recipe card below) and all my best tips. Here is a summary of what you’ll need for this recipe:
- Pitted Medjool dates
- Cashew butter
- Chocolate chips (I did semi-sweet, but you could use whatever your favorite is)
- Coconut oil
- Chopped pistachios
- Sea salt
How to Make Chocolate Pistachio Date Bark
This is seriously so easy to make, you’re going to want to stay stocked with this treat all the time! Here are the easy steps:
- Split the dates lengthways on one side and flatten onto a baking sheet. Cover in parchment paper, then use the bottom of a glass to flatten them down into one even layer.
- Cover with cashew butter in another layer.
- Melt the chocolate by adding it and the coconut oil to a microwave-safe bowl. Microwave 30 seconds at a time, stirring each time, until smooth.
- Spread over cashew butter as another even layer.
- Top with crushed/chopped pistachios, and sea salt.
- Set in the freezer for at least 1 hour or until frozen.
- Cut into squares and enjoy!
Storing Chocolate Pistachio Date Bark
I prefer to store our date bark in the freezer, but then again, I prefer to store all my chocolate in the freezer. You could also store it in the refrigerator. I recommend separating layers with parchment paper so they don’t stick.
In the freezer, it will last up to 3 months. In the refrigerator, about a week.
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Chocolate Pistachio Date Bark
Ingredients
- 12 oz pitted Medjool dates
- 1 cup cashew butter
- 1 cup chocolate chips
- 1 tbsp coconut oil
- 1/2 cup chopped pistachios
- Sea salt to taste
Instructions
- Split the dates lengthways on one side and flatten onto a baking sheet. Cover in parchment paper, then use the bottom of a glass to flatten them down into one even layer.
- Cover with cashew butter in another layer.
- Melt the chocolate by adding it and the coconut oil to a microwave-safe bowl. Microwave 30 seconds at a time, stirring each time, until smooth.
- Spread over cashew butter as another, even layer.
- Top with crushed/chopped pistachios, and sea salt.
- Set in the freezer for at least 1 hour.
- Cut into squares and enjoy!
Hi, I’m Jessica! I am wife to Chris, and mom to Kaip, Alana and Koa. I am a website developer and blogger. In this space, I share about everything from parenting, making money from home, recipes, mom lifestyle, and things for kids! Learn more about me here.
