these frozen date bark squares are 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 date bark, 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.
I think of this as like a Turtle-esque fruit covered chocolate bark. 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. The blueberries give this bark a delightful burst of flavour and freshness to contrast the sweetness and stickiness of the caramel and chocolate layers.
Beyond just how yummy these are, they also are one of those super easy no-bake recipes! Love that for me (/you). It’s something you can whip together super quickly, the hardest part is waiting for them to get perfectly cold and frozen in the freezer. While you could stash them in the fridge too, I prefer them extra cold and crunchy. Once they’re done and frozen, it’s so nice to be able to easily grab a slice 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.
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.
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!