Peppermint Chocolate Date Bark with Almond Butter
Enjoy my Peppermint Chocolate Date Bark with Almond Butter, a holiday favorite made with sweet Medjool dates, almond butter, chocolate chips, and crushed candy canes. This festive bark is naturally sweetened and free from refined sugars, perfect for satisfying sweet cravings during the holidays.
If you’re a fan of peppermint chocolate bark during the holidays, you’re going to love this twist—my Peppermint Chocolate Date Bark with Almond Butter. This recipe is a personal favorite in my kitchen, combining the rich sweetness of Medjool dates with creamy almond butter and crunchy almonds. It’s topped with a smooth layer of melted chocolate chips and festive crushed candy canes. I always add a final swirl of white chocolate for a touch of elegance that makes it look as good as it tastes!
What makes this recipe special for me is that it’s naturally sweetened, so I feel good about sharing it with family and friends. There’s no refined sugar or corn syrup here, just wholesome, nutrient-dense ingredients that still satisfy those holiday sweet cravings. I love making this bark every year, and it’s always a hit—even with people who don’t have dietary restrictions. It’s perfect for holiday parties, gifting, or just indulging in a sweet treat that’s packed with flavor and goodness!
Why You’ll Love This Viral Peppermint Chocolate Date Bark Recipe
- Naturally sweetened: Made with dates and almond butter, offering a clean and delicious treat.
- Festive look: The crushed candy canes and white chocolate swirl add a beautiful holiday flair.
- Quick and easy: No-bake recipe with simple ingredients for fast holiday prep.
- Wholesome and flavorful: Packed with nutrient-dense ingredients that make it both tasty and guilt-free!
Ingredients & Substitutions
Here is everything you need to make the best-tasting healthier viral peppermint chocolate date bark recipe:
Medjool Dates: Instead of chewy dates, you can use dried figs or prunes. Remember to adjust the quantity as needed, and consider briefly soaking them in warm water to soften them.
Almond Butter: If you don’t have almond butter, substitute it with creamy peanut butter, cashew butter, or sunflower seed butter for a different flavor profile. Make sure the chosen nut or seed butter is all-natural without added sugar or oil. The almond butter adds a caramel-like flavor.
Almonds: Chopped walnuts, pecans, or hazelnuts can be used as a replacement for almonds, offering a different nutty flavor and texture.
Chocolate Chips or Melting Wafers: Opt for semi-sweet or rich dark chocolate chips, unsweetened carob chips, or cacao nibs to make your date bark healthier. Look for options with a higher cocoa content and no added sugar. You can also use dairy-free chocolate chips to make this viral date bark vegan.
Coconut Oil (for chocolate): Substitute the coconut oil in the chocolate coating with melted unsalted butter or ghee. Butter can add a rich and creamy texture to your chocolate.
Candy Canes: Instead of candy canes, consider using crushed peppermint hard candies or peppermint extract. Add the crushed candies to infuse that peppermint flavor or a few drops of peppermint extract to the melted chocolate.
White Chocolate Chips or Melting Wafers: You can switch out white chocolate chips with yogurt chips, or vanilla-flavored candy melts. You can also use dairy-free chips to make it vegan.
How to Make My Candy Cane Chocolate Date Bark Recipe
Step 1: Prepare the Dates
Fold a piece of parchment paper in half and then lay open.
Cut 12 pitted Medjool dates in half along their long edge. Do not cut all the way through the pitted dates so they are still attached on the long edge when you open them up. Lay the sliced dates side-by-side in four rows of three on the right half of the parchment paper. Lightly spray the left half of the parchment paper with non-stick spray. Fold the parchment back in half covering up the dates. Using a rolling pin, roll on top of the parchment paper to flatten the dates.
Step 2: Add the Almonds
Spread the almond butter over the layer of dates. Finely chop the almonds with a sharp knife on a cutting board and then sprinkle over the almond butter layer.
Step 3: Melt the Chocolate
In a microwave-safe bowl, melt the 1/2 cup of chocolate chips with 1 teaspoon of coconut oil. Heat in 30-second intervals in the microwave, stirring in between, until the chocolate is smooth and fully melted.
Pour the melted chocolate over the date bark and spread with a spatula to fill in all the spaces.
Step 4: Add the Peppermint Candy
Place 2 candy canes or 12 peppermint candies in a small plastic bag. Crush the pieces using a rolling pin or other heavy object. Sprinkle the crushed pieces over the melted chocolate.
Step 5: Add the White Chocolate
In a microwave-safe bowl, melt the 1/4 cup of white chocolate chips with 1/2 teaspoon of coconut oil. Heat in 18-second intervals in the microwave, stirring in between, until the chocolate is smooth and fully melted. You’ll want to melt the white chocolate in shorter intervals since you are melting a smaller amount. White chocolate becomes thick and dry if it becomes overheated.
You can drizzle the melted white chocolate over the bark. Or you can pour it into a piping bag or small snack bag with the corner clipped off to allow more control over your design.
Step 6: Set and Enjoy!
Add a sprinkle of flaky salt over the top of the bark. Then, lift it with the parchment paper onto a small baking sheet and place in the fridge or freezer until set. Then slice or break into pieces and enjoy!
Peppermint Chocolate Bark Recipe Notes
Date Texture: If your medjool dates are very dry, it’s a good idea to soak them in warm water for about 10 minutes. This will help soften them, making it easier to remove the pits and create a smoother date and almond butter mixture.
Melting Chocolate: When melting chocolate, be cautious not to overheat it. Use short intervals in the microwave or low heat on the stovetop while stirring frequently to avoid burning or seizing the chocolate.
Peppermint Flavor: If you prefer not to use candy canes, you can add peppermint extract directly to the melted chocolate for a delightful peppermint flavor. Start with a few drops and adjust to your taste.
Chocolate Layers: You can add the white chocolate as a solid layer by spreading it with a spatula. Or use a small plastic snack bag or piping bag to create decorative swirls or lines with the white chocolate over the dark chocolate.
Setting Time: Allow it set in the fridge for about 30 or freezer for 10 minutes until the chocolate is hardened. The date bark is best enjoyed cold.
Cold Climate: If you live in a cold climate, then have your peppermint candies crushed before you melt your chocolate so you can sprinkle them over the melted chocolate before it cools and hardens.
Delicious Date Bark Serving Suggestions
- Holiday Party Platter: Arrange the bark on a festive serving tray alongside other holiday treats like gluten-free cookies or spiced nuts for a beautiful dessert spread.
- Gift It in Jars: Break the bark into pieces and layer them in mason jars tied with ribbon for an easy homemade holiday gift.
- Pair with Hot Cocoa: Serve alongside a warm mug of hot cocoa or peppermint tea to double up on the holiday flavors.
- Snack Board Addition: Add pieces of this peppermint bark to a holiday snack board with fresh fruit, nuts, and gluten-free crackers for a sweet and savory combination.
Do you love candy bars? Check out more of my easy chocolate date bark recipes:
Peppermint Chocolate Date Bark with Almond Butter
Ingredients
- 12 medjool dates (pitted)
- 2 tablespoons almond butter
- 2 tablespoons almonds (chopped)
- 1/2 cup chocolate chips (or melting wafers)
- 1 teaspoon coconut oil
- 2 candy canes
- 1/4 cup white chocolate chips (or melting wafers)
- 1/2 teaspoon coconut oil
Instructions
- Fold a piece of parchment paper in half and then lay open.
- Cut 12 pitted Medjool dates in half along their long edge. Do not cut all the way through the pitted dates so they are still attached on the long edge when you open them up. Lay the sliced dates side-by-side in four rows of three on the right half of the parchment paper. Lightly spray the left half of the parchment paper with non-stick spray. Fold the parchment back in half covering up the dates. Using a rolling pin, roll on top of the parchment paper to flatten the dates.
- Spread the almond butter over the layer of dates. Finely chop the almonds with a sharp knife on a cutting board and then sprinkle over the almond butter layer.
- In a microwave-safe bowl, melt the 1/2 cup of chocolate chips with 1 teaspoon of coconut oil. Heat in 30-second intervals in the microwave, stirring in between, until the chocolate is smooth and fully melted. Pour the melted chocolate over the date bark and spread with a spatula to fill in all the spaces.
- Place 2 candy canes or 12 peppermint candies in a small plastic bag. Crush the pieces using a rolling pin or other heavy object. Sprinkle the crushed pieces over the melted chocolate.
- In a microwave-safe bowl, melt the 1/4 cup of white chocolate chips with 1/2 teaspoon of coconut oil. Heat in 18-second intervals in the microwave, stirring in between, until the chocolate is smooth and fully melted. You'll want to melt the white chocolate in shorter intervals since you are melting a smaller amount. White chocolate becomes thick and dry if it becomes overheated.You can drizzle the melted white chocolate over the bark. Or you can pour it into a piping bag or small snack bag with the corner clipped off to allow more control over your design.
- In a microwave-safe bowl, melt the 1/4 cup of white chocolate chips with 1/2 teaspoon of coconut oil. Heat in 18-second intervals in the microwave, stirring in between, until the chocolate is smooth and fully melted. You'll want to melt the white chocolate in shorter intervals since you are melting a smaller amount. White chocolate becomes thick and dry if it becomes overheated.You can drizzle the melted white chocolate over the bark. Or you can pour it into a piping bag or small snack bag with the corner clipped off to allow more control over your design.
- Add a sprinkle of flaky salt over the top of the bark. Then, lift it with the parchment paper onto a small baking sheet and place in the fridge or freezer until set. Then slice or break into pieces and enjoy!
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