Chocolate Berry Date Bark (Vegan)
This delicious Chocolate Berry Date Bark is a great snack made with a handful of ingredients and tastes great all summer long. These are naturally no-bake, vegan and gluten-free and naturally sweetened with dates and fruit.
I love making date bark and for this version, there is a delicious berry chia seed jam filling that works so well with the dark chocolate top. The result is sweet, sticky, chocolatey and so rich yet made with wholesome ingredients you will want to eat time and time again. You can play around with different berries, I have used frozen raspberries and pomegranate from Pack’d Organic but strawberries and blueberries will also work.
Why will I love this?
This snack is so good:
- Chocolatey, fruity and delicious
- Naturally sweetened with dates
- With a gooey chia seed berry jam filling
- Easy to make in a few steps
- A gooey layer of peanut butter inside
- PB&J vibes
- Gluten-free and easily nut-free
- Vegan, dairy-free and egg-free
- High in fibre
- With dates, chia seeds and berries
- A source of protein
- From the chia seeds
- Requires no baking
- The chia jam can be used for other recipes
- Delicious as a snack all day long
- Great for dessert
- Make these all year round
- Play around and use other berries too
- Made with simple ingredients
- Dates are natures candy!
- Everyone will love them
If you already love the sound of these bites, 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 chia jam:
- Frozen raspberries: I love the ones from Pack’d which are always ready to go in the freezer but you can use fresh ones, too.
- Frozen pomegranate: these add such a great flavour and are also from Pack’d.
- Chia seeds: these absorb the liquid from the berries to make a jam.
As for the date bark:
- Medjool dates: the squishier the better.
- Crunch peanut butter: I love using deep roast crunchy peanut butter for more flavour and texture but smooth will also work.
- Dark chocolate: use your preferred chocolate. I love the Raw Halo buttons or Hu kitchen chocolate as they are made with only natural ingredients.
- Coconut oil: to help the chocolate set.
- Freeze-dried raspberries: for a pop of colour on top.
Is this gluten-free and nut-free?
These are naturally gluten-free and to make them nut-free, swap the peanut butter for tahini or sunflower seed butter.
How do I make this?
These are ready to go in a few steps:
- Warm together the berries: until juicy and sticky.
- Stir in the chia seeds: and allow to sit and thicken.
- De-stone the dates: and press into a tin.
- Spread over the chia berry jam: in an even layer.
- Spoon over the peanut butter: and spread out.
- Place in the freezer for 30 minutes: so that the peanut butter hardens.
- Melt the chocolate and coconut oil: and pour over the bars.
- Sprinkle with freeze dried berries: and return to the freezer.
- Slice into bars and enjoy: or keep for later.
How long will this last?
These will keep for up to 1 week in a sealed container in the fridge or 1 month in the freezer.
What other recipes can I try?
For more chocolate and date snacks:
- Strawberry Coconut Bounty Bars
- Chocolate Crispy Chickpea Date Bites
- Mocha Caramel Date Bark
- Chocolate Date Caramel Apple FroYo Bites
- Chocolate Date Easter Eggs
Chocolate Berry Date Bark (Vegan)
This delicious Chocolate Berry Date Bark is a great snack made with a handful of ingredients and tastes great all summer long. These are naturally no-bake, vegan and gluten-free and naturally sweetened with dates and fruit.
Ingredients
For the Berry Jam:
- 150g frozen raspberries
- 100g frozen pomegranate
- 2 tbsp chia seeds
For the Bark:
- 10 medjool dates
- 50g crunchy peanut butter
- 110g dark chocolate, chopped small
- 1 tsp coconut oil, optional
- 1 tbsp freeze-dried raspberries
Instructions
- Start by making the jam so it cools down. Add the raspberries and pomegranate to a saucepan and allow to bubble for 10 minutes until glossy and thickening. Remove from the heat and stir in the chia seeds. Allow to cool and thicken.
- Line a 15-cm/6-inch square tin with parchment paper.
- Pit the dates and tear them in half. Press the dates into the lined tray and form an even layer all over the base, overlapping where needed.
- Spread 100g of the berry chia jam over the dates.
- Now spoon over the peanut butter and spread out evenly. Place in the freezer for 30 minutes.
- Add the chopped chocolate to a heatproof bowl with the coconut oil and warm over a pan of simmering water to melt the chocolate (or use a microwave).
- Pour the chocolate over the date bars and smooth out. Sprinkle over the freeze-dried raspberries.
- Place in the fridge for 30-60 minutes, until set firm.
- Remove from the tin and use a warm, sharp knife to slice into 9 squares.
- Enjoy straight away. Keep leftovers in the fridge for up to 1 week in a sealed container or for 1 month in the freezer.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Berry Date Bark pieces, 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 so please say hello!
With choc berry love x
p.s. this recipe was first made with Pack’d who I love, and all opinions are my own. This blog post is not sponsored.
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