Mini Egg Peanut Caramel Date Bark (Viral Vegan)
A delicious no-bake dessert or snack, this Mini Egg Peanut Caramel Date Bark is made with only a handful of vegan, wholesome and gluten-free ingredients and it’s perfect for Easter and melts in the mouth.
Imagine the viral date bark but made with a caramel middle and turned into an Easter dessert, and this is the result. A medjool date base is topped with a gooey salted peanut butter caramel sweetened only with maple syrup and then to pit all with some dark chocolate and Easter chocolate eggs. A piece of this really hits the spot and satisfies my sweet tooth – it’s great for keeping in the fridge or freezer when you crave something chocolatey and sweet.
Why will I love this dessert?
This is amazing:
- Chocolatey, naturally sweet and sticky
- Made with 8 ingredients
- With a gooey salted nut butter caramel middle
- A medjool date base
- Packed with crunchy peanuts in the middle
- Topped with thick dark chocolate fudge
- Complete with mini eggs to make it perfect for Easter
- Delicious all year long
- Naturally high in fibre from dates
- Dairy-free, egg-free and vegan
- Gluten-free with nut-free options
- Easy to make in a few steps
- Requires no baking
- Everyone will love it
- Fun to make with little ones
- Naturally sweetened with dates and maple syrup
- High in polyphenols from dark chocolate
- A source of healthy fats
- Can be made with any nut or seed butter
If you already love the sound of this dessert, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the recipe card below for weights and see my favourites and recommended products in the “shop the recipe” section.
For the bars:
- Medjool dates: these are so jammy and sticky and perfect for the base of this dessert. Make sure you de-pit them first.
- Peanut butter: the recipe uses crunchy in the caramel middle and smooth peanut butter for the top. Both times, I use Manilife deep roast as the flavour is amazing. To make this nut-free, see below.
- Coconut oil: to allow the caramel to set.
- Maple syrup: to sweetened the caramel and to make it sticky.
- Salt: to make the caramel salted.
- Peanuts: to add some extra crunch.
- Dark chocolate: use chocolate chips or a bar, chopped up, and you can use dairy-free milk chocolate, too.
- Vegan mini eggs: I use the Mummy Meegz ones which are so delicious and identical to the original.
Is this gluten-free and nut-free?
This is naturally glute-free and to make it nut-free, swap the peanut butter for tahini or sunflower seed butter and swap the peanuts for seeds or flaked coconut.
How do I make this?
This is so simple to make:
- Pit the medjool dates and press into a tin: so that they cover the base.
- Press down firmly to flatted the dates: to make a compact base.
- Stir together the caramel ingredients: and pour over the base.
- Sprinkle over the peanuts: and chill in the fridge for 30 minutes or until set.
- Melt the chocolate and peanut butter: and pour over the caramel.
- Sprinkle over the crushed mini eggs: and set again in the fridge.
- Lift out the tin and slice into squares: and enjoy.
How long will it last?
This will keep for 1-2 weeks in the fridge in a sealed container or for 1 month in the freezer. Eat from frozen or allow to defrost slightly.
What other no-bake recipes can I try?
For more no-bake ideas:
- Strawberry Chocolate Fudge Granola Bars
- Chocolate Crunch Cornflake Bars
- Salted Caramel Pistachio and Raspberry Cups
- Cookie Dough Chocolate Crispy Slices
- Chocolate Crispy Caramel Cups
Mini Egg Peanut Caramel Date Bark (Viral Vegan)
A delicious no-bake dessert or snack, this Mini Egg Peanut Caramel Date Bark is made with only a handful of vegan, wholesome and gluten-free ingredients and it’s perfect for Easter and melts in the mouth.
Ingredients
For the Base:
- 200g medjool dates, pitted
For the Caramel:
- 100g crunchy peanut butter
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- A pinch of salt
- 25g peanuts, chopped
For the Chocolate Top:
- 100g dark chocolate chips
- 2 tbsp smooth peanut butter
- 60-70g vegan mini eggs, smashed or chopped
Instructions
- Line a 6-inch square tin with parchment paper.
- Pit all the dates and press down in the tin. Use an extra piece of parchment to press a glass down firmly to make an even base.
- Make the caramel by stirring together the peanut butter, coconut oil, maple syrup and salt until smooth. Pour this all over the dates and spread out evenly. Sprinkle over the peanuts and chill in the fridge for 30 minutes, or until set.
- Add the chocolate chips and peanut butter to a heatproof bowl and warm together in the microwave or over a pan of simmering water, until melted.
- Pour the chocolate over the caramel and smooth over. Sprinkle on all the chopped mini eggs.
- Return to the fridge for 30 minutes, or until set firm.
- Remove from the fridge and use a warmed, sharp knife to slice into 9 squares.
- Eat straight away or keep in the fridge for 1-2 weeks. You can freeze the bars for 1 month, too, and eat frozen or allow to defrost slightly.
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Stay in touch
I look forward to hearing what you think of this Mini Egg Peanut Caramel Date Bark so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With date love x
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