This recipe is a combination of the viral chocolate strawberry peanut butter bark and date caramel. I feel like I have been seeing both recipes everywhere lately! So here is my spin on them – dark chocolate strawberry bark but the chocolate sauce is made with dates, coconut milk, and cocoa powder.
The “chocolate” sauce has that rich, dark chocolate flavor and it’s much more nutritious than your average chocolate sauce. Dates act as a natural sweetener, and they’re rich in fiber and antioxidants.
Combined with fruit and customizable toppings, it’s delicious and refreshing. The perfect healthy snack, especially if you have a sweet tooth.
I tried to make this with raspberries as well, since they are so high in fiber (8 grams per serving). Honestly, I preferred the strawberry peanut butter bark but all customizations were delicious!
Keep them in the freezer for a grab-and-go tasty and nutritious treat!
Reasons to Try It:
- A healthy, nutritious snack. The dates and the berries are packed with fiber, which can help improve the composition of our gut, reduce risk for chronic diseases, and help keep us fuller for a longer period of time. The hemp hearts also add some plant-based protein!
- Decadent and delicious. The classic combination of fruit and chocolate, with a hint of salt. The dark chocolate date sauce is rich and decadent – mouthwatering even if you don’t love dates!
- Refreshing. Since this is a frozen snack, it’s very refreshing – especially for those hot summer days.
- Easy meal prep snack. This recipe takes about 10 minutes to prep, and you can store them in the freezer for up to 1 month for a convenient, nutritious snack!
Ingredients
Step-By-Step Directions
I don’t even like peanut butter, but the chocolate strawberry bark with (crunchy) peanut butter was my favorite! This recipe is easily customizable, so feel free to experiment with different toppings and fruit variations.
You can make both strawberry and raspberry chocolate bark together for some variety (that’s what I did), or choose one or the other.
- Start by gathering all ingredients, along with a cutting board and blender/Nutri-Bullet. Wash fruit well.
- Make the dark chocolate sauce with dates. Add the water, coconut milk, dates and cacao powder to a blender (in that order). Blend for about 1-2 minutes, until the chocolate is smooth and everything is combined. Set aside.
- Line a large baking sheet with parchment paper. I like to make individual servings by slicing the strawberries thin, and creating a circle (see above). Make sure all of the strawberry slices are touching each other.Of course, you could totally line up the strawberry slices on the parchment-lined baking sheet and just cover them completely with chocolate as well (similar to what I did with the raspberry bark).
- Use a spoon to spread the chocolate on top. Drizzle with semi-melted peanut butter. I microwaved crunchy peanut butter for about 30 seconds.
- Sprinkle on some sea salt and hemp hearts.
- Put in the freezer for at least one hour to harden.
- Once frozen, let them sit out for about 5 minutes prior to eating! They taste better once they are thawed out a little – but if you wait too long then they do start to melt. Drizzle with honey if they are not sweet enough. Store in an airtight container or Zip-Lock bags in the freezer to up to one month.
If you want to try dark chocolate raspberry bark:
For the raspberry bark, place the raspberries in a large bowl and pour the chocolate sauce over them. Gently fold together. I actually broke up the raspberries using a spoon so it was easier to spread out on a baking sheet.
Place in freezer for at least an hour. After freezing, pull out the parchment paper and cut into slices or pieces on a cutting board.
Let them sit for about 5 minutes prior to eating! Store in an airtight container or Zip-Lock bags in the freezer to up to one month.
Nutritional information was calculated for 10 servings which will all depend on how much chocolate sauce is utilized. You may get more than 10 strawberry bark pieces. Either way, this recipe is a great snack option that has some extra protein and fiber!
Related Posts:
- Chocolate Covered Strawberry Overnight Oats {with Healthy Date Chocolate Sauce}
- The Best Ways to Use Chia, Hemp and Flaxseeds {with Recipes}
- Dark Chocolate Cheesecake Protein Pudding
Tips for Success
- Add 1 teaspoon of melted coconut oil for a shinier chocolate that may harden faster.
- Carefully touch the chocolate or each chocolate strawberry bark to check to see if it’s hardened and staying together after 1 hour of freezing.
- Make sure the strawberry slices are touching, and the inside of the circle is completed coated in chocolate to keep each piece of bark together.
- If not making individual bark pieces, spread the melted chocolate evenly on the baking sheet or pan to ensure uniform thickness in your bark.
- Once the bark is completely frozen, use a sharp knife to slice it into neat pieces.
- While fresh strawberries are recommended for better texture and flavor, you can use frozen strawberries that have been thawed and patted dry with a paper towel. Just be sure to remove excess moisture to prevent the chocolate from becoming soggy.
Dark Chocolate Strawberry and Raspberry Bark {with Dates}
Ingredients
- 1/2 cup light or full fat coconut milk
- 6 Medjool pitted dates (soften in warm water for 10 minutes if not soft)
- 2 tablespoons Hershey's 100% special dark cacao powder
- 2 lbs. strawberries
- 12 ounces raspberries (if not using strawberries)
- 1/4 cup peanut butter (slightly melted)
- Sea salt, to garnish
- Hemp Hearts
- Chopped nuts
- Coconut flakes
Method
- Add the water, coconut milk, dates and cacao powder to a blender (in that order). Blend for about 1-2 minutes, until the chocolate is smooth and everything is combined. Set aside.
- Line a large baking sheet with parchment paper.
- I like to make individual servings by slicing the strawberries thin, and creating a circle. Make sure all of the strawberry slices are touching each other. Of course, you can also line up the strawberry slices on the baking sheet (make sure they are touching), and spread the chocolate over them with a spatula or spoon.
- Use a spoon to spread the chocolate on top. Drizzle with semi-melted peanut butter. I microwaved crunchy peanut butter for about 30 seconds.
- Sprinkle sea salt and hemp hearts onto each strawberry circle.
- Place in the freezer for at least 1 hour. Let the bark sit out for about 5 minutes prior to eating (if you prefer). The chocolate does start to melt after sitting out for too long. Drizzle with honey if you prefer more sweetness.
- Store in the freezer in an airtight container, like a Zip-Lock bag or plastic storage container, for up to one month.
- Put raspberries into a large bowl and pour the dark chocolate sauce over them. Gently combine with a spoon, breaking up the raspberries into smaller pieces.
- Line a baking sheet with parchment paper. Pour the raspberry chocolate mixture onto the baking sheet, and gently press down with a spoon or spatula.
- Sprinkle with sea salt and hemp hearts. Refrigerate for at least 1 hour. Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Servings: 10 | |
| Amount per serving | |
| Calories | 115 |
| % Daily Value* | |
| Total Fat 5.9g | 8% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Total Carbohydrate 13.6g | 5% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 10.5g | |
| Protein 3.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 16mg | 1% |
| Iron 2mg | 9% |
| Potassium 152mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Tried this recipe?
Let us know how it was!