Pistachio & Coffee Crunch Date Bark
You may or may not have seen the viral dark bark trend on social, as made popular by Broma Bakery. Since discovering it, I’ve made a few different versions, but this one is by far my favorite!
It starts with a layer of Medjool dates, then crunchy peanut butter, a sprinkle of crushed coffee beans or coffee granola, and finish it off with dark chocolate, pistachios, and flaky sea salt.
The result is a perfectly sweet-salty, crunchy-chewy combo that honestly rivals any candy bar, but made with simple, better-for-you ingredients.
I also love this recipe because it’s sneaking in a bit more nutrition than your typical dessert. You’re getting fiber and natural sweetness from the dates, healthy fats from the peanut butter and pistachios, and antioxidants from the dark chocolate. It’s the kind of sweet treat you can feel good about eating.
Keep a batch in the fridge or freezer for when you want something sweet after dinner, a mid-afternoon pick-me-up, or even a little pre-workout bite.
Get the full recipe below, check out the recipe video at this link, and shop the recipe ingredients here!
Pistachio & Coffee Crunch Date Bark
Course Sweets
Servings 16-20 servings
Ingredients:
9-10 Medjool dates, pitted and halved
About 1/2 cup crunchy peanut butter
2 teaspsoons lion’s mane powder (optional)
1 tsp vanilla extract
Sprinkle of Struesli Cacao + Coffee Granola Struesli (can sub crushed coffee beans or cacao nibs)
1/2 cup dark chocolate chips, melted
1/4 cup pistachios, chopped
Sprinkle of flaky sea salt
Instructions:
Place the halved dates on a sheet of parchment paper in a single layer. Cover with another sheet of parchment and use a rolling pin to gently flatten them into an even layer. Remove the top sheet and set aside.
To a medium bowl, add peanut butter, lion’s mane (totally optional), vanilla extract, Cacao + Coffee Granola (or coffee beans or cacao nibs), and mix until well combined.
Spread the peanut butter mixture evenly over the flattened dates.
Pour the melted chocolate on top and smooth into an even layer.
Sprinkle with pistachios and flaky salt.
Place in the refrigerator until set, for at least an hour.
Once firm, remove the bottom layer of parchment paper, and cut into squares. Enjoy whenever you want a lil sweet treat!
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