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Healthy Medjool Date, Banana & Dark Chocolate Bark / Snack Bars

No-Bake Desserts, Healthy Snacks, Vegan Sweets, Energy Bars, Kid- Friendly

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Healthy Medjool Date, Banana & Dark Chocolate Bark / Snack Bars

No-Bake Desserts, Healthy Snacks, Vegan Sweets, Energy Bars, Kid- Friendly

PREP time 10 min
BAKE time 35-40 min
TOTAL time 55 min
Yield 8–10 Snack Bars / Squares
Difficulty Super Easy

Ingredients

  • Base Layer: 10–12 large Medjool dates (pitted)

  • Fruit & Nut Spread Layer: 1–2 ripe firm bananas (sliced into thin rounds), 3
    tbsp natural peanut butter, almond butter, or raw tahini

  • Chocolate Shell & Garnish: 100g dark chocolate (70% cocoa or higher, melted), 1 tsp coconut oil (optional, for smooth shine), Flaky sea salt (Maldon) for sprinkling

Method

  1. 01

    Prepare Date Base: Line a small baking sheet or plate with parchment paper. Slice pitted Medjool dates open and press them down side-by-side on the parchment, slightly overlapping them to create a solid date rectangle.
  2. 02

    Add Nut Butter & Bananas: Drizzle or spread natural peanut butter or tahini evenly over the date base. Arrange the thin banana slices in neat rows on top.
  3. 03

    Melt & Pour Chocolate: Melt dark chocolate with coconut oil in the microwave in 30- second bursts (or over a double boiler) until smooth. Pour the chocolate over the banana layer and spread gently with a spatula to coat completely.
  4. 04

    Finish with Sea Salt: Sprinkle a touch of flaky sea salt across the warm chocolate layer to elevate the flavors.
  5. 05

    Freeze & Slice: Place in the freezer for 30–45 minutes until the chocolate shell sets completely firm. Remove, slice with a sharp knife into bars or squares, and serve cold. Keep stored in the freezer for maximum crunch!

Step by step

Clear process images displayed in the same order as the method.

Line a small baking sheet or plate with parchment paper. Slice pitted Medjool dates open and press them down side-by-side on the parchment, slightly overlapping them to create a solid date rectangle. 1
Prepare Date Base:

Line a small baking sheet or plate with parchment paper. Slice pitted Medjool dates open and press them down side-by-side on the parchment, slightly overlapping them to create a solid date rectangle.

Drizzle or spread natural peanut butter or tahini evenly over the date base. Arrange the thin banana slices in neat rows on top. 2
Add Nut Butter & Bananas:

Drizzle or spread natural peanut butter or tahini evenly over the date base. Arrange the thin banana slices in neat rows on top.

Melt dark chocolate with coconut oil in the microwave in 30- second bursts (or over a double boiler) until smooth. Pour the chocolate over the banana layer and spread gently with a spatula to coat completely. 3
Melt & Pour Chocolate:

Melt dark chocolate with coconut oil in the microwave in 30- second bursts (or over a double boiler) until smooth. Pour the chocolate over the banana layer and spread gently with a spatula to coat completely.

Sprinkle a touch of flaky sea salt across the warm chocolate layer to elevate the flavors. 4
Finish with Sea Salt:

Sprinkle a touch of flaky sea salt across the warm chocolate layer to elevate the flavors.

Place in the freezer for 30–45 minutes until the chocolate shell sets completely firm. Remove, slice with a sharp knife into bars or squares, and serve cold. Keep stored in the freezer for maximum crunch! 5
Freeze & Slice:

Place in the freezer for 30–45 minutes until the chocolate shell sets completely firm. Remove, slice with a sharp knife into bars or squares, and serve cold. Keep stored in the freezer for maximum crunch!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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