This dark chocolate tahini date bark is a simple, nourishing sweet treat that perfectly balances sweet and salty flavors. Made with naturally sweet medjool dates, creamy tahini, crunchy nuts, and rich dark chocolate, it’s an easy no-bake recipe that comes together quickly and stores beautifully in the fridge or freezer.
Why You’ll Love This Recipe
This recipe is made with wholesome pantry ingredients and requires no baking at all. It has a satisfying combination of textures, from chewy dates to crunchy nuts and a snappy chocolate topping. It’s naturally sweetened, customizable, and ideal for meal prep since it keeps well for weeks. Whether you want a healthier dessert or a quick snack, this bark fits perfectly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
18 to 20 medjool dates, pitted
1/3 cup raw almonds, finely chopped
1/4 cup walnuts, finely chopped
3 to 4 tablespoons tahini (or preferred nut butter)
1/2 cup dark chocolate chips
1 to 2 teaspoons coconut oil
1/2 teaspoon ground cinnamon
1/4 teaspoon flaky sea salt, for topping
Directions
Line a small baking sheet with parchment paper.
Remove the pits from the medjool dates. Arrange the dates close together on the parchment paper and press them down firmly to form an even, connected base. You can use slightly wet fingers or the bottom of a glass lightly greased with coconut oil to flatten them.
Drizzle the tahini evenly over the flattened date layer. Sprinkle the chopped almonds and walnuts on top, followed by the ground cinnamon.
In a small heatproof bowl, melt the dark chocolate chips together with the coconut oil until smooth. Pour the melted chocolate over the nut layer and spread gently to cover.
Place the baking sheet in the freezer for about 1 hour, or until fully set. Remove from the freezer, sprinkle with flaky sea salt, and cut into pieces.
You can swap the tahini for almond butter, peanut butter, or cashew butter depending on your preference. Try using pistachios, pecans, or hazelnuts in place of the almonds and walnuts. For extra warmth, add a pinch of cardamom or ginger powder. You can also sprinkle shredded coconut or cacao nibs over the chocolate layer before freezing.
Storage/Reheating
Store the bark in an airtight container in the refrigerator for up to 2 weeks. For longer storage, keep it in the freezer for up to 3 months. This recipe does not require reheating and is best enjoyed chilled or frozen.
FAQs
Can I use regular dates instead of medjool dates?
Medjool dates are recommended because they are larger, softer, and more caramel-like, but other soft dates can work if pressed tightly together.
Is this recipe dairy-free?
Yes, as long as the dark chocolate chips used are dairy-free, the entire recipe is dairy-free.
Can I make this recipe vegan?
Yes, the ingredients listed are naturally vegan.
What type of dark chocolate works best?
Dark chocolate with 70% cacao or higher works best for a rich flavor and balanced sweetness.
Do I need to toast the nuts first?
Toasting is optional. Raw nuts provide a mild flavor, but lightly toasted nuts can add extra depth.
How do I keep the dates from sticking to my hands?
Use slightly wet fingers or grease the bottom of a glass with a little coconut oil when pressing the dates.
Can I reduce the sweetness?
You can use a darker chocolate with a higher cacao percentage or reduce the amount of chocolate slightly.
Is this bark healthy?
It contains fiber, healthy fats, and some protein, making it a more nourishing option compared to many traditional desserts.
Can kids enjoy this recipe?
Yes, it’s a family-friendly treat with simple, recognizable ingredients.
Does this bark need to stay frozen?
No, it can be stored in the fridge, but it will be firmer and last longer if kept in the freezer.
Conclusion
Dark chocolate tahini date bark is an easy, satisfying treat that proves simple ingredients can create something truly special. With its sweet, salty, crunchy, and creamy layers, it’s a recipe you’ll want to keep stocked at all times for quick snacks or healthy desserts.
This dark chocolate tahini date bark is a no-bake, naturally sweetened treat featuring soft medjool dates, creamy tahini, crunchy nuts, and a rich dark chocolate topping. It’s easy to make, satisfying to eat, and perfect for healthy snacking or dessert.
Ingredients
18 to 20 medjool dates, pitted
1/3 cup raw almonds, finely chopped
1/4 cup walnuts, finely chopped
3 to 4 tablespoons tahini (or nut butter of choice)
1/2 cup dark chocolate chips
1 to 2 teaspoons coconut oil
1/2 teaspoon ground cinnamon
1/4 teaspoon flaky sea salt, for topping
Instructions
Line a small baking sheet with parchment paper.
Arrange pitted medjool dates closely together and press firmly to form an even, sticky base. Use slightly wet fingers or a greased glass to flatten.
Drizzle tahini evenly over the date layer. Sprinkle with chopped almonds, walnuts, and ground cinnamon.
In a heatproof bowl, melt chocolate chips and coconut oil until smooth. Pour over nut layer and gently spread to cover evenly.
Freeze for about 1 hour, or until fully set.
Remove from freezer, sprinkle with flaky sea salt, and cut into pieces.
Notes
Use almond, cashew, or peanut butter in place of tahini if desired.
Try pistachios, pecans, or hazelnuts for variety.
Optional toppings: shredded coconut, cacao nibs, or a pinch of cardamom or ginger.
Best served cold or frozen for optimal texture and shelf life.
