Chocolate Salted Caramel Pistachio Date Bark (Vegan No-Bake)
This delicious no-bake Chocolate Salted Caramel Pistachio Date Bark is a fun spin on the viral recipe with a gooey chocolatey protein packed caramel sauce, pistachios for crunch and a thick layer of dark chocolate.
I love making dark bark and have been making different variations for the last few months, and this one has quickly become a new favourite. It has the traditional date base and is then topped with a luscious chocolate protein and almond butter caramel, some pistachios for crunch and then a thick layer of dark or oat milk chocolate on top. The combination is heavenly and one for the real chocolate lovers. Like all of my recipes, it’s also vegan, plant-based and dairy-free and this one is gluten-free, contains no grains nor does it require any baking.
Why will I love this recipe?
This recipe is delicious
- Chocolatey, nutty and indulgent
- Nutty
- Crunchy, smooth, chewy and sticky
- Melts in your mouth
- Irresistible
- Keeps well in the fridge or freezer
- The perfect snack to prep for the week
- Ideal for dessert
- Made with healthy and wholesome ingredients
- Naturally plant-based, dairy-free and egg-free
- Gluten-free and grain-free
- With nut-free options
- High in protein
- High in fibre
- Packed with healthy fats
- Good for the gut
- Made with good-for-you chocolate
- Easy to make in a few steps
- Requires no baking
If you already love the sound of this snack, 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 ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the bark:
- Medjool dates: remove the stone and then flatten them in half to make the base.
- Smooth almond or cashew butter: the smoother the better and they both work well in terms of flavour. You can swap it for peanut butter, which has a stronger flavour, or use sunflower seed butter or tahini to keep it nut-free.
- Maple syrup: to add texture and sweetness to the caramel. You can also use agave syrup or honey.
- Coconut oil: to help the caramel middle set.
- Chocolate protein powder: I use the Form Superblend chocolate caramel protein powder for an amazing texture and added ingredients. You can see the range here and use my code NourishingAmy10 for discount.
- Cacao powder: raw cacao or cocoa powder will work here.
- Salt: for flavour.
- Pistachios: for crunch inside the bars and on top. These are my favourite nut to use but hazelnuts would also be great or try using puffed cereal or seeds for a nut-free option.
- Dark or oat milk chocolate: I use the Raw Halo oat milk giant buttons which taste amazing and are made with only natural ingredients.
Is this gluten-free and nut-free?
This is naturally gluten-free. to make it nut-free, swap the almond/cashew butter for sunflower seed butter or tahini and swap the pistachios for puffed cereal or seeds.
How do I make this?
This is ready to enjoy in a few steps:
- Remove the date stones and arrange in a tin: pressing down to make a base layer.
- Combine the caramel ingredients: and whisk until smooth.
- Pour the caramel over the dates: and smooth out.
- Cover with pistachios: and chill in the fridge.
- Melt the chocolate and almond butter: then pour over the caramel.
- Decorate with more pistachios: and allow to set.
- Remove from the tin and slice into squares: and enjoy.
How long will it last?
These squares will keep for 1 week in the fridge in a sealed container or for 1 month in the freezer.
What other recipes can I try?
For more no-bake recipes:
- Salted Caramel Raspberry FroYo Stuffed Dates
- Chocolate Puffed Quinoa Rocky Road
- No Bake Fruit and Nut Brownie Bars
- Chocolate Raspberry Flapjack Oat Bars
- Matcha White Chocolate Protein Oat Bars
Chocolate Salted Caramel Pistachio Date Bark (Vegan No-Bake)
This delicious no-bake Chocolate Salted Caramel Pistachio Date Bark is a fun spin on the viral recipe with a gooey chocolatey protein packed caramel sauce, pistachios for crunch and a thick layer of dark chocolate.
Ingredients
For the Bark:
- 200g medjool dates, pitted weight
- 100g smooth almond or cashew butter
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 2 tbsp Form Superblend Chocolate Salted Caramel Protein powder
- 1 tbsp cacao powder
- A pinch of salt
- 25g raw pistachios, chopped
For the Top:
- 100g dark chocolate chips
- 2 tbsp smooth almond or cashew butter
- Extra pistachios
- Flaky salt
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- Pit the dates and spread each date flat into the base of the tin. Arrange the dates so they make an even layer and press down with your fingers to flatten.
- For the caramel, add the almond or cashew butter, syrup, coconut oil, protein powder, cacao powder and salt to a small bowl and whisk until smooth.
- Pour the caramel over the base and spread out evenly. Sprinkle over the pistachios and chill in the fridge for 30 minutes, or until set firm.
- Now melt together the chocolate and almond/cashew butter for the top and pour over the caramel. Sprinkle with extra pistachios and flaky salt and return to the fridge for 30-60 minutes.
- Remove from the tin and slice into 9 squares using a warmed, sharp knife.
- Eat straight away or keep in the fridge in a sealed container for up to 1 week or in the freezer for 1 month.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chocolate Salted Caramel Pistachio Date Bark so please let me know in the comments below and leave a star review above. If you do make these rolls, 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 bark love x
p.s. this recipe was first made with Form protein powder but this blog post is not sponsored and all opinions are my own.
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