Dubai Chocolate Pistachio Date Bark
The date bark trend is probably one of my favorite trends honestly because I love dates and any kind of chocolate bark! This Dubai chocolate pistachio date bark is seriously next level and the creamy pistachio butter coconut filling is so decadent. This has become one of my new favorites treats to make and it is so easy I promise!
Why you will love this recipe
- This date bark is a great recipe to make for something sweet to have on hand that also is nourishing.
- This recipe contains healthy fats from the pistachio butter and antioxidants from the dark chocolate.
- It requires no baking and doesn’t take much time to make either!
- This bark is made with wholesome ingredients and is sweetened naturally by the dates mainly.
- It’s dairy, gluten, and refined sugar free which fits many dietary needs.
What you will need
Dates – The best kind of dates to use are Medjool dates because they are larger and more gooey.
Pistachio Butter – I love to use a raw pistachio butter instead of a pistachio cream to avoid dairy and added sugars.
Shredded Coconut – You will want to use unsweetened coconut shreds.
Dark Chocolate Chip – I love using the brand Hu Kitchen.
Coconut Oil – We will melt a little bit of coconut oil with the chocolate to help thin it out.
DF White Chocolate Chips – This is optional but I love adding a white chocolate swirl in the dark chocolate to give it a pretty look.
Pistachios – You can use raw or roasted pistachios.
Natural Green Food Coloring – I use the one from the brand ColorKitchen.
How to make the Dubai Chocolate Pistachio Date Bark
First, take the Medjool dates and carefully cut them longways, then take out the pits. Place the dates in a 4×5 lined up formation on some parchment paper. Flatten them out using another layer of parchment paper on top and pressing down using the bottom of a glass.
Next, in a bowl, mix together the pistachio butter and shredded coconut. Spread out the pistachio coconut mixture over top of the dates evenly to cover them.
Melt the dark chocolate chips with 1 tsp coconut oil. Pour the melted chocolate over top of the pistachio coconut layer and spread out evenly. Then, Melt the white chocolate with the remaining 1 tsp coconut oil and mix with some natural green food coloring(this is optional). Drizzle the white chocolate on top in a pretty swirl pattern.
Top the chocolate with the chopped pistachios. Place the date bark in the fridge for 30 minutes to set. Carefully cut the bark into smaller pieces and enjoy!
Other recipes you will enjoy
Raspberry Cashew Butter Date Bark
No Bake Dubai Pistachio Brownies
Dubai Chocolate Pistachio Date Bark
Equipment
- 1 Sheet pan
- Parchment paper
Ingredients
- 20 pitted Medjool dates
- 1 cup pistachio butter
- 1 cup unsweetened shredded coconut
- 1 cup dairy free dark chocolate chips
- 2 tsp coconut oil
- 1/3 cup dairy free white chocolate chips
- 1/4 cup chopped pistachios
- Natural green food coloring
Instructions
- Take the Medjool dates and carefully cut them longways, then take out the pits.
- Place the dates in a 4×5 lined up formation on some parchment paper. Flatten them out using another layer of parchment paper on top and pressing down using the bottom of a glass.
- In a bowl, mix together the pistachio butter and shredded coconut.
- Spread out the pistachio coconut mixture over top of the dates evenly
- Melt the dark chocolate chips with 1 tsp coconut oil. Pour the melted chocolate over top of the pistachio coconut layer and spread out evenly.
- Melt the white chocolate with the remaining 1 tsp coconut oil and mix with some natural green food coloring(this is optional). Drizzle the white chocolate on top in a pretty swirl pattern.
- Top the chocolate with the chopped pistachios. Place the date bark in the fridge for 30 minutes to set.
- Carefully cut the bark into smaller pieces and enjoy!
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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