Easy Cinnamon White Chocolate Date Bark Recipe

How to make the best-tasting Cinnamon-Spiced White Chocolate Date Bark Recipe with medjool dates, cashew butter, dried apricots, pumpkin seeds, coconut, and sea salt. This nutrient-dense bark is chewy, crunchy, sweet, and salty. But without the refined sugar, corn syrup, and artificial ingredients. And it only takes a few minutes to make!

How to make the best-tasting Cinnamon-Spiced White Chocolate Date Bark Recipe w/ medjool dates, dried apricots, pumpkin seeds, & sea salt.

If you crave chocolate candy bars, you will love this equally delicious but healthier alternative made with my white chocolate date bark recipe! I took a few of my favorite fall-inspired ingredients to make this unique, yummy snack disguised as a dessert.

I’m showing you how quickly and easily you can make this rusticly delicious chocolate date bark. It’s gluten-free and made with clean, nutrient-dense ingredients, including cashew butter, dried apricots, pumpkin seeds, coconut, and sea salt. I’ll show you to toast the coconut and pumpkin seeds in less than a minute for maximum flavor!

You get all the satisfaction of a candy bar without excessive refined sugar, corn syrup, and artificial ingredients. And they only take a few minutes to make.

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Why You’ll Love This White Chocolate Date Bark Recipe

  • It is super quick and easy to make.
  • The flavor-rich ingredients make it taste amazing!
  • It’s a healthier alternative to a candy bar.
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions:

Medjool dates: You can use another date type, such as Deglet Noor or Halawi. You may need to add a few extra dates to make up for the difference in sweetness.*

Pumpkin seeds: You can use another type of nut, such as almonds or walnuts. You can also use sunflower seeds.

Cashew butter: You can use another type of nut butter, such as almond or peanut butter. You can also use tahini, a paste made from ground sesame seeds.

White chocolate chips: You can use another type of chocolate, such as chopped chocolate, melting wafers, or chocolate chunks. You can also use carob chips, a good vegan alternative to chocolate.

Coconut: You can omit the coconut.

Cinnamon: You can omit the cinnamon.

Coarse sea salt: You can use another type of salt, such as table salt or kosher salt. You can also use a pinch of sugar or brown sugar to add sweetness.

*I have not tested this substitution.

How to Make My White Chocolate Cinnamon Date Bark Recipe?

Step 1: Make the Date Layer

Slice 12 pitted medjool dates in half and place them side-by-side, in four rows of six date halves, on a sheet of parchment paper. Cover with a second sheet of parchment paper and roll them out to about 1/8″ thickness using a small rolling pin.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Toast the Coconut & Seeds

Add butter to a frying pan over medium heat. Add the shredded coconut and salt. Stir until lightly toasted. Transfer to a bow to cool.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Add another teaspoon of butter to the frying pan over medium heat. Add the pumpkin seeds and salt. Stir until lightly toasted. Transfer to a bow to cool.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Cashew Butter & Apricots

Spread the cashew butter on the smashed date halves. Then roughly chop the dried apricots and sprinkle them on the peanut butter layer. Sprinkle the toasted pumpkin seeds. Leave out a few seeds to garnish on top. Then add a dusting of cinnamon over all the layers.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4: Melt the Chocolate

Add the white chocolate wafers (or chips) and coconut oil to a microwave-safe bowl. Heat in 20-second intervals in the microwave. Remove the bowl from the microwave after each interval and gently stir.

NOTE: Microwaving the chocolate for over 20 seconds at a time could cause the chocolate to overheat and become thick, clumpy, and impossible to melt again to a smooth consistency.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 5: Add the Chocolate

Pour the melted white chocolate over the bark and gently spread with a spatula. Be sure to cover all the apricots, nuts, and the date layer.

Mixing cranberries into muffin batter.

Step 6: Finishing Touches

Sprinkle coarse sea salt, another dusting of cinnamon, and a few of the chopped apricots over the chocolate.

Then sprinkle the toasted coconut and a few more toasted pumpkin seeds.

Transfer the bark and the parchment to a baking sheet and place in the fridge for 30 minutes to set. Or, you can place the bark in the freezer for about 5-10 minutes until the chocolate sets. Then either break apart or cut the bark into smaller pieces to enjoy!

Mixing cranberries into muffin batter.

Cinnamon White Chocolate Bark Recipe Notes

Choosing Dates: Medjool dates work best for this recipe due to their natural sweetness and chewy texture. If you use other date varieties, you may need to adjust the sweetness.

Rolling Out Dates: Rolling the dates between two sheets of parchment paper makes them easier to work with and creates a uniform layer for the base of the bark.

Toasting Ingredients: Toasting shredded coconut and pumpkin seeds enhances their flavor and texture. Make sure not to over-toast; they should be light golden in color.

Cashew Butter: You can substitute cashew butter with almond butter or any nut or seed butter of your choice.

Chocolate Melting: Be cautious when melting white chocolate to prevent overheating. Use short intervals in the microwave (about 20 seconds) and stir in between. Overheated chocolate can become clumpy and challenging to work with.

Dietary Considerations: This recipe is dairy-free and vegan, making it suitable for those with dietary restrictions. Be sure to use dairy-free chocolate chips or wafers.

  • Store date bark in an airtight container at room temperature. It will keep for up to 3 days.
  • You can also store date bark in the refrigerator for up to 1 week.
  • You can freeze date bark if you want to store it for longer. It will keep for up to 3 months in the freezer.
  • When ready to eat date bark, remove it from the container and let it thaw at room temperature for about 30 minutes.

Can I substitute almond butter for cashew butter?

Absolutely! If you have allergies or prefer a different nut butter, feel free to use almond butter or any other nut butter you choose. The flavor profile will differ slightly, but it will still be delicious.

Can I use a different method to melt the chocolate?

Yes, if you don’t have a microwave or prefer an alternative method, you can use a double boiler to melt the chocolate chips with the coconut oil. Simply place a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl, and stir until the chocolate is smooth.

How can I adjust the sweetness level of the bark?
If you find the recipe too sweet or not sweet enough, you can adjust the sweetness by reducing or increasing the amount of chocolate or peanut butter used. Taste as you go and customize it to your liking.

Can I add other toppings to the bark?
Absolutely! The recipe can be customized with additional toppings like crushed pretzels, or a variety of nuts for added flavor and texture.

Is the date bark suitable for vegans?
Yes, this date bark is entirely vegan, as it contains no animal-derived ingredients. It’s a perfect plant-based treat for everyone to enjoy.

Can I make the bark in advance for gifting or special occasions?
Absolutely! The date bark makes a wonderful homemade gift. You can prepare it in advance and store it in a decorative container or wrapped in parchment paper for a thoughtful and delicious present. Just ensure it’s kept in a cool place until gifting.

How to make the best-tasting Cinnamon-Spiced White Chocolate Date Bark Recipe w/ medjool dates, dried apricots, pumpkin seeds, & sea salt.

BEST Easy Cinnamon White Chocolate Date Bark Recipe

Dairy-Free diet-friendly recipe
Vegan diet-friendly recipe
How to make the best-tasting Cinnamon-Spiced White Chocolate Date Bark Recipe with medjool dates, cashew butter, dried apricots, pumpkin seeds, coconut, and sea salt. This nutrient-dense bark is chewy, crunchy, sweet, and salty. But without the refined sugar, corn syrup, and artificial ingredients. And it only takes a few minutes to make!
5 from 2 votes
Servings 8
Prep Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 12 medjool dates
  • 2 tablespoons cashew butter
  • 1/4 cup pumpkin seeds
  • 1/4 cup shredded coconut
  • 1 teaspoon cinnamon
  • 1/2 teaspoon coarse sea salt
  • 1/2 cup chocolate chips
  • 1/2 teaspoon coconut oil

Instructions
 

  • Slice 12 pitted medjool dates in half and place them side-by-side, in four rows of six date halves, on a sheet of parchment paper. Cover with a second sheet of parchment paper and roll them out to about 1/8" thickness using a small rolling pin. 
  • Add butter to a frying pan over medium heat. Add the shredded coconut and salt. Stir until lightly toasted. Transfer to a bow to cool.
  • Add another teaspoon of butter to the frying pan over medium heat. Add the pumpkin seeds and salt. Stir until lightly toasted. Transfer to a bow to cool.
  • Spread the cashew butter on the smashed date halves. Then roughly chop the dried apricots and sprinkle them on the peanut butter layer. Sprinkle the toasted pumpkin seeds. Leave out a few seeds to garnish on top. Then add a dusting of cinnamon over all the layers.
  • Add the white chocolate wafers (or chips) and coconut oil to a microwave-safe bowl. Heat in 20-second intervals in the microwave. Remove the bowl from the microwave after each interval and gently stir. 
    NOTE: Microwaving the chocolate for over 20 seconds at a time could cause the chocolate to overheat and become thick, clumpy, and impossible to melt again to a smooth consistency.
  • Pour the melted white chocolate over the bark and gently spread with a spatula. Be sure to cover all the apricots, nuts, and the date layer.
  • Sprinkle coarse sea salt, another dusting of cinnamon, and a few of the chopped apricots over the chocolate. 
    Then sprinkle the toasted coconut and a few more toasted pumpkin seeds. 
    Transfer the bark and the parchment to a baking sheet and place in the fridge for 30 minutes to set. Or, you can place the bark in the freezer for about 5-10 minutes until the chocolate sets. Then either break apart or cut the bark into smaller pieces to enjoy!

Video

YouTube video

Nutrition

Calories: 234kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 154mgPotassium: 380mgFiber: 5gSugar: 29gVitamin A: 55IUVitamin C: 0.1mgCalcium: 43mgIron: 2mg
Keyword candy bar, chocolate, coconut, date bark, dried apricots, pumpkin seeds, white chocolate
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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