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Sweet, chewy Medjool dates are layered with creamy peanut-free caramel, crunchy nuts, rich dark chocolate, and a sprinkle of flaky sea salt to create a healthier homemade Snickers-inspired treat. This no-bake Paleo Date Snickers Bark comes together in minutes and is the perfect sweet snack to keep in the freezer whenever a chocolate craving strikes.
Why You’ll Love This No-Bake Paleo Date Snickers Bark
If you’re looking for a dessert that tastes indulgent but is made with simple, wholesome ingredients, this is it. As a mom of four, I love recipes that don’t require turning on the oven, especially during the warmer months. This bark is naturally sweetened with dates, comes together quickly, and stores beautifully in the freezer for an easy grab-and-go treat.
Whether you’re making it for an afternoon snack, meal prep, or a healthier dessert, this recipe checks all the boxes.
You’ll love this recipe because it’s:
- No-bake
- Paleo-friendly
- Naturally sweetened with Medjool dates
- Gluten-free
- Dairy-free (with dairy-free chocolate)
- Freezer-friendly
- Ready in about 20 minutes (plus chilling time
What Is Date Snickers Bark?
Date Snickers Bark is a healthier twist on the classic candy bar. Instead of caramel made from sugar and corn syrup, soft Medjool dates create a naturally chewy caramel-like base. They’re topped with creamy nut butter, crunchy roasted nuts, melted dark chocolate, and flaky sea salt for that irresistible sweet-and-salty combination.
The result tastes surprisingly similar to a Snickers bar while using simple pantry ingredients.
Ingredient Notes
16 ounces Medjool dates, pitted
½ cup almond butter (or cashew butter)
½ cup roasted almonds or roasted peanuts (omit peanuts for Paleo)
1 cup dark chocolate chips (Paleo or dairy-free if needed)
1 teaspoon coconut oil
Flaky sea salt
A full ingredient list with exact amounts can be found in the recipe card below
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Tools You May Need
- 8×8-inch baking pan or small sheet
- pan Parchment paper
- Microwave-safe bowl or double boiler
- Offset spatula or spoon
How to Make No-Bake Paleo Date Snickers Bark
Step 1
Line an 8×8-inch pan or small tray with parchment paper.
Step 2
Slice each Medjool date open if needed and press them tightly together into one even layer.
Step 3
Place another piece of parchment paper over the dates and gently roll or press them into a flat rectangle.
Step 4
Spread the almond butter evenly over the date layer.
Step 5
Sprinkle the roasted almonds evenly over the almond butter, gently pressing them into place.
Step 6
I use a Pyrex large measuring cup in a pot with water simmering in order to melt the chocolate chips with the coconut oil until smooth.
Step 7
Pour the melted chocolate over the nut layer and spread evenly.
Step 8
Finish with flaky sea salt.
Step 9
Freeze for 45–60 minutes or refrigerate for 2 hours until firm.
Step 10
Break into bark pieces and enjoy!
Tips
- Use soft, fresh Medjool dates—they’re much easier to press together.
- Chill before slicing for cleaner pieces.
- Sprinkle the salt while the chocolate is still wet.
- Store in the freezer if your kitchen is warm.
Storage + Meal Prep
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 3 months. Allow to sit at room temperature for 5 minutes before eating.
Variations
Make it Nut-Free
Swap the almond butter for sunflower seed butter and use roasted pumpkin seeds.
Extra Crunch
Add chopped pecans, walnuts, or macadamia nuts.
Coconut Lover
Sprinkle unsweetened shredded coconut over the chocolate before chilling.
Protein Boost
Drizzle with a little tahini or add collagen peptides to the nut butter before spreading.
If you try this recipe and love it, I would love it if you could come back and give it 5 stars!⭐ Tag me on Instagram @ourlovedhomeliving.
No-Bake Paleo Date Snickers Bark
Equipment
- 8×8-inch baking pan or small tray
- Parchment paper
- offset spatula or the back of a spoon.
- microwave-safe bowl or using a double boiler
Ingredients
- 16 pieces pitted Medjool Dates
- ½ cup creamy almond butter
- ½ cup roasted almonds, roughly chopped
- 1 cup dark chocolate chips (dairy-free if needed)
- 1 tsp coconut oil
- flaky sea salt for sprinkling
Instructions
- Line an 8×8-inch baking pan or small tray with parchment paper.
- Arrange the pitted Medjool dates in a single layer, slightly overlapping. Using your hands or the bottom of a glass, press the dates together to form an even rectangle about ¼-inch thick.
- Spread the almond butter evenly over the pressed date layer.
- Sprinkle the chopped roasted almonds over the almond butter, gently pressing them in so they adhere.
- In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips with the coconut oil until smooth.
- Pour the melted chocolate over the almond layer and spread evenly with an offset spatula or the back of a spoon.
- Finish with a generous sprinkle of flaky sea salt.
- Place the pan in the freezer for 1 hour, or until the chocolate has completely set.
- Remove from the freezer and let the bark sit at room temperature for 3–5 minutes before slicing or breaking into pieces.
- Serve immediately or store in the freezer for later.
Notes
- For a strict Paleo version, use a Paleo-friendly dark chocolate and roasted almonds instead of peanuts.
- Soft, fresh Medjool dates are much easier to press into an even layer than dry dates.
- If your almond butter is thick, warm it slightly for easier spreading.
- Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- This recipe is naturally gluten-free and dairy-free when made with dairy-free chocolate.
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