We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the pitted dates on a lined sheet, opening each date wide lengthwise. Keep them as close to each other as possible, using 2 dates per bark.
Press each date to flatten using the back of a glass.
Melt the dark chocolate with a teaspoon of coconut oil until smooth.
Drizzle two date barks with peanut butter.
Pour melted chocolate over one peanut-butter-covered bark.
Crumble the rice crackers into the remaining melted chocolate and pour over the other peanut-butter-covered bark.
Melt the white chocolate with coconut oil, add the almonds and pour over the last dates. Top with another spoon of peanut butter.
Freeze for at least one hour until set.
Want to keep this recipe for later? We can email it to you!
For a different flavor, try using almond butter instead of peanut butter.
Can I use a different type of chocolate?
Yes, you can substitute milk chocolate or any other chocolate of your choice.
How long can I store the date barks?
You can store them in the freezer for up to two weeks.
Can I make these without coconut oil?
Yes, you can melt the chocolate without coconut oil, but it may not be as smooth.
What can I use instead of rice crackers?
You can use crushed nuts or granola for a different texture.
Are there any alternatives to almonds?
You can use any nuts you prefer, such as walnuts or pecans.
