Dark Chocolate Peanut Butter Date Bars

This American snack recipe combines authentic flavors with modern cooking techniques. Ready in 45 minutes, serves 10 people. Serve these bars chilled straight from the refrigerator for a crisp chocolate snap. They pair beautifully with fresh berries like strawberries or raspberries to balance …

Cuisine: American Type: Snack Time: 45 min Servings: 10 Calories: 284 per serving
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Nutrition Information

Each serving contains approximately 284 calories and 6.0g of protein. Macronutrients include 29.0g carbohydrates and 16.0g fats per serving.

Per Serving

Calories
284
Protein
6.0g
Carbohydrates
29.0g
Fats
16.0g

Total

Calories
2835
Protein
59.0g
Carbohydrates
292.0g
Fats
159.0g

Ingredients

This recipe requires 6 ingredients. All ingredients are commonly available at grocery stores.

  • 10.0 whole Large Medjool Dates
    pitted, soft, and room temperature (approx. 0.5 lb)
  • 0.5 cup Natural Creamy Peanut Butter
    unsweetened, no added oils, just peanuts and salt
  • 1.0 cup 70% Dark Chocolate Chips
    high antioxidant, low sugar, dairy-free optional
  • 0.25 cup Roasted Unsalted Peanuts
    finely chopped for crunch and filling texture
  • 1.0 tsp Virgin Coconut Oil
    solid state, used to thin melted chocolate
  • 0.25 tsp Flaky Sea Salt
    Maldon style, for finishing garnish

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Station Setup

  1. Clear a flat space in the freezer or refrigerator large enough to hold a small baking sheet.
  2. Line a small quarter baking sheet or large flat plate with parchment paper.
  3. Check the 10 Large Medjool Dates; if they have pits, slice lengthwise to remove them but keep the date mostly whole.
  4. Finely chop 0.25 cup (35g) Roasted Unsalted Peanuts on a clean cutting board.
  5. Measure out remaining ingredients: 0.5 cup (120g) Natural Creamy Peanut Butter, 1 cup (170g) 70% Dark Chocolate Chips, 1 tsp (5ml) Virgin Coconut Oil, and 0.25 tsp (1.25ml) Flaky Sea Salt.

2. Form the Date Base

  1. Arrange the pitted dates on the parchment paper in two rows of five, placed closely side-by-side to form a rectangle.
  2. Using the bottom of a flat glass or your palm, press down firmly on the dates to flatten them into a connected layer about 0.25 inch (6mm) thick.
  3. Press the edges of the dates together with your fingers to seal any gaps, creating a solid base sheet.

3. Layer Peanut Butter & Crunch

  1. Dollop the 0.5 cup (120g) peanut butter onto the center of the flattened date layer.
  2. Gently spread the peanut butter evenly across the dates using a spatula or butter knife, reaching near the edges.
  3. Sprinkle the chopped peanuts evenly over the wet peanut butter layer.
  4. Lightly press the chopped peanuts into the peanut butter with the back of a spoon to ensure they adhere.

4. Melt & Apply Chocolate

  1. Place 1 cup (170g) Dark Chocolate Chips and 1 tsp (5ml) Virgin Coconut Oil in a microwave-safe bowl.
  2. Microwave in 30-second intervals, stirring vigorously between each, until the chocolate is completely smooth and glossy (approx 60-90s total).
  3. Pour the melted chocolate directly over the peanut butter and nut layer.
  4. Tilt the tray or use a spatula to spread the chocolate gently to cover the entire surface evenly.
  5. Immediately sprinkle the 0.25 tsp (1.25ml) Flaky Sea Salt over the wet chocolate.

5. Chill & Set

  1. Carefully transfer the baking sheet to the prepared flat space in the freezer.
  2. Allow to freeze undisturbed until the chocolate coating is completely hard and snaps when touched.

6. Slice & Portion

  1. Remove the slab from the freezer and lift the parchment paper onto a solid cutting board.
  2. Using a sharp chef's knife, cut the slab down the middle lengthwise, then cut crosswise 4 times to create 10 equal bars.

Plating

  1. Select a clean, chilled slate or ceramic serving platter to help maintain the chocolate's temperature during presentation.
  2. Using a sharp, warm knife, slice one bar in half at a 45-degree angle to reveal the cross-section of the date and peanut butter layers.
  3. Position the cut halves off-center on the plate with the cut sides facing outward/upward to showcase the filling.
  4. Arrange 2 to 3 whole bars alongside the cut pieces in a slightly overlapping, organic line rather than a rigid grid.
  5. Scatter a pinch of finely chopped roasted peanuts across the negative space on the plate for added texture and visual interest.
  6. Finish by placing a few extra flakes of Maldon sea salt on top of the chocolate shells to catch the light and emphasize the savory notes.

Family Beverage

Cold oat milk, warm vanilla almond milk, or a cup of unsweetened herbal chai tea

Alcohol Beverage

A glass of Tawny Port, a rich Coffee Stout, or a glass of Merlot

Serving Suggestions

Serve these bars chilled straight from the refrigerator for a crisp chocolate snap. They pair beautifully with fresh berries like strawberries or raspberries to balance the richness.

Notes

Select large, soft Medjool dates for the best texture and natural sweetness. Use natural nut butter without added oils or sugars to keep the filling nutritious. Choose dark chocolate with at least 70% cocoa content to maximize antioxidants and minimize added sugars. These bars must be stored in the refrigerator or freezer to maintain the chocolate coating's texture.

Storage

Place the bars in a single layer or separated by sheets of parchment paper in an airtight container to prevent sticking. Keep them refrigerated for up to 2 weeks to ensure the chocolate shell remains crisp and the natural peanut butter filling stays firm.

Freezing

Arrange the bars in a freezer-safe container, using parchment paper between layers, and freeze for up to 3 months. Thaw in the refrigerator for 20 to 30 minutes before serving to return the caramel-like texture of the dates, or enjoy straight from the freezer for a firmer chew.

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