Go Back

No-Bake Paleo Date Snickers Bark

This No-Bake Paleo Date Snickers Bark is made with soft Medjool dates, creamy almond butter, crunchy roasted almonds, rich dark chocolate, and flaky sea salt. It's a naturally sweetened, freezer-friendly dessert that's perfect for satisfying your sweet tooth with wholesome ingredients.
Print Recipe
picture of date snickers bark recipe
Prep Time:15 minutes
Chill Time:1 hour
Total Time:1 hour 15 minutes

Equipment

  • 8x8-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 8x8-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.
Servings: 16 Pieces