Viral Date Crunch Bark – Cashew Butter & Raspberry Jam Edition
I am a huge fan of dates and love to enjoy them mostly by making stuffed date recipes. When I saw this trend going around for the viral date crunch bark, I knew immediately that I would love it! I decided that it would be fun to make a cashew butter and raspberry jam version and it is 10/10! It’s crunchy, chewy, sweet, and tangy from the homemade chia raspberry jam! What’s not to love about this fun treat. It’s also nice to make a big batch to enjoy throughout the week.
Why you will love this recipe
- It’s made with only a few clean ingredients that are nourishing.
- It’s a nice no bake dessert recipe for those hot days you don’t want to turn on the oven.
- The texture is chewy, and the flavor is sweet with a little tang.
- It’s dairy, gluten, grain, and refined sugar free.
- You can make a huge batch to enjoy throughout the week.
- It’s a snack the whole family can enjoy
- It’s packed with fiber, protein, and healthy carbs and fats to fuel the body
What you will need
Dates – I prefer to use Medjool dates because they are much larger. Dates are nature’s candy and also contain a good amount of fiber, vitamins, and minerals.
Cashew Butter – I love using cashew butter in recipes especially paired with raspberries. You can also substitute with almond or peanut butter.
Cashews – You can use raw or roasted!
Raspberries – Fresh or frozen raspberries will work to make the jam. Raspberries are an excellent source of antioxidants and fiber! They are also lower in sugar which makes them more blood sugar friendly.
Chia Seeds – This helps make the raspberry jam thicken and not be too runny.
Filtered Water – We will use a little filtered water to make the raspberry chia jam.
Maple Syrup – This is what we will use to sweeten the raspberry chia jam. You can substitute with honey or monk fruit.
Chocolate Chips – Chocolate and dates are a match made in heaven! I use dairy free/refined sugar free chocolate gems by Hu Kitchen.
Coconut Oil – We will melt the chocolate with a little bit of coconut oil to help it spread out more easily over the date crunch bark.
Freeze Dried Raspberries – This is optional but adds a pretty look to the bark.
How to make the Raspberry Chia Jam
Make the raspberry chia jam by adding the raspberries and filtered water to a sauce pan on medium heat. Bring to a boil and let simmer for a few minutes to thicken. Add the chia seeds and maple syrup in and stir well. Set the jam aside to cool completely and thicken. You can use store bought jam, but I highly recommend making your own! It has a delightful flavor.
How to assemble the viral date crunch bark
Smash the dates using the bottom of a glass or jar.
Drizzle some cashew butter over the dates.
Add the raspberry chia jam on top of the cashew butter.
Add the chopped cashews on top of the raspberry chia jam.
Pour the melted chocolate on top then add more cashew butter, chopped cashews and some freeze dried raspberries.
Place the chocolate crunch bark in the fridge for 30 minutes, then cut into pieces. Store in the fridge and enjoy throughout the week.
Other recipes you will enjoy
Chocolate Raspberry Yogurt Clusters
Raspberry Chia Jam Filled Chocolate Hearts
Raspberry Cashew Snickers Bars
Viral Date Crunch Bark – Cashew Butter and Raspberry Jam Edition
Ingredients
- 25 pitted Medjool dates
- 1/2 cup cashew butter
- 1/2 cup chopped cashews
- 1 1/2 cups raspberries
- 4 tbsp chia seeds
- 2 tbsp filtered water
- 2 tbsp maple syrup
- 1 1/2 cups chocolate chips
- 1 tsp coconut oil
- Freeze dried raspberries(optional)
Instructions
- Make the raspberry chia jam by adding the raspberries and filtered water to a sauce pan on medium heat. Bring to a boil and let simmer for a few minutes to thicken. Add the chia seeds and maple syrup in and stir well. Set the jam aside to cool completely and thicken.
- Cut your dates longways and take the pit out of each one. Place them on a parchment paper lined sheet pan and lay them out in a rectangle shape. Flatten them down with the bottom of a glass.
- Drizzle over the cashew butter and then add a layer of raspberry chia jam and top chopped cashews.
- Melt the chocolate chips with the coconut oil and the spread over top the date bark. Top with more cashew butter and make swirls in the chocolate.
- You can add more chopped cashews and some freeze-dried raspberries if you'd like.
- Place the date crunch bark in the fridge for at least 30 minutes to set.
- On a cutting board, chop the date bark into smaller pieces then enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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