Prep: 10 This Pumpkin Butter Date Bark is perfect for when you’re craving candy, but also want a healthier treat! Simply layer dates, almond butter, pumpkin butter, and top with melted chocolate. Add your favorite toppings (such as flaky sea salt, pepitas, and walnuts), then set in the freezer and enjoy! Every bite is full of chocolatey pumpkin date caramel goodness.
Pumpkin Butter Date Bark Recipe
I have to have a chocolatey treat pretty much every day. My favorite is right after the kids go to bed – that’s when the sweet treats come out! I’ve been loving having this Pumpkin Butter Date Bark on hand lately because it’s giving me that chocolatey goodness that I’m craving, but also adds in a fall vibe with the pumpkin butter. I love that it has almond butter and pepitas/walnuts for healthy fats and protein, but also the sweet caramel flavor of dates.
If you’ve been wanting to try the viral date bark, this pumpkin butter fall version is SO good!
You’ll Also Love: Date Snickers (Peanut Butter Yogurt Dates)
What You’ll Need
The ingredients for this Pumpkin Chocolate Bark are simple and easy to find. I love using pumpkin butter (opens in a new tab) because it adds so much of that pumpkin spice sweet flavor! However, you can also use pumpkin puree mixed with a little bit of pumpkin spice and maple syrup if you don’t have pumpkin butter on hand.
Dark Chocolate Pumpkin Date Bark
- Medjool Dates – soaked, pitted, and opened. These really give that caramel-like flavor!
- Creamy Almond Butter – or any nut butter. The creamier, the better! I love creamy peanut butter, too.
- Pumpkin Butter (opens in a new tab)
- Dark Chocolate Chips – or vegan chocolate chips for a dairy-free option.
- Coconut Oil (opens in a new tab)
Toppings
- Pumpkin Seeds (opens in a new tab)
- Chopped Walnuts
- Flaky Sea Salt
How to Make Pumpkin Butter Date Bark
Making this Pumpkin Butter Date Bark is SO easy. Here’s how to put it together in 5 simple steps:
- Soak, remove pits, and lay each date opened up on a baking sheet lined with parchment paper.
- Flatten each date to create a large rectangle, then drizzle creamy almond butter over the entire thing.
- Spread pumpkin butter over the dates and nut butter.
- Melt chocolate and coconut oil together, then spread over the entire bark.
- Immediately add toppings and set in the freezer!
NOTE: The pumpkin butter doesn’t really freeze, so another option is to mix the pumpkin butter with the almond butter before spreading over the dates! This can help the chocolate bark texture hold together a little better.
Other Easy Chocolate Date Bark Topping Ideas
This healthier candy bar can pretty much be made any way you want it! Sprinkle these toppings on the melted chocolate for the best crunch texture. The options are truly limitless!
- Sliced Almonds
- Cranberries
- Chopped Pecans
- Pomegranate Arils
- Chopped Pistachios
- Pretzels
- White Chocolate Drizzle
- Sunflower Seeds
- Chopped Peppermint (opens in a new tab)
- Dried Fruit
- Toffee Bits (opens in a new tab)
RELATED: Healthy Buster Bars
How to Store Chocolate Bark Recipes
It’s best to store chocolate date bark in the freezer! To store, cut the bark into pieces and place in an airtight container. If the chocolate melts a bit in the process, add layers of parchment paper between pieces. Store in the freezer for up to 1-2 months and just grab a piece when you’re craving it!
Homemade chocolate bark can also be stored for 5-7 days in the fridge.
More Healthy Fall Treats
- Apple Pie Cookies
- Homemade Date Twix Bars
- Maple Gluten-Free Donuts
- Tiramisu Overnight Oats
- Tahini Chocolate Chip Cookies
- Chocolate Covered Apples
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Pumpkin Butter Date Bark
Ingredients
Pumpkin Date Bark
- 12 large Medjool dates (opens in a new tab) (soaked pitted and opened)
- 1/3 cup creamy almond butter (opens in a new tab) (or any nut butter)
- 2 Tablespoons pumpkin butter (opens in a new tab)
- 3/4 cup dark chocolate chips (or vegan chocolate chips)
- 1 1/2 teaspoon coconut oil (opens in a new tab)
Toppings
- 1 Tablespoon pumpkin seeds (opens in a new tab)
- 1 Tablespoon chopped walnuts
- pinch of flaky sea salt
Instructions
- Soak the dates for 10-15 minutes, then drain, cut open, and remove pits.
- Place the opened dates next to each other on a baking sheet lined with parchment paper.
- Press the dates down until completely flat, making a large rectangle.
- Drizzle or scoop the creamy almond butter over the dates, spreading evenly.
- Add the spoonfuls of pumpkin butter, spreading evenly over the almond butter.
- Melt the chocolate chips and coconut oil together in the microwave, stirring every 15-20 seconds just until smooth.
- Pour the melted chocolate over the date bark and spread evenly.
- Immediately add toppings.
- Carefully place in the freezer and let set for at least 30 minutes (but preferably 1 hour).
- Break or slice the chocolate bark into squares or pieces and enjoy!
Watch Me Make This
Notes
- This recipe makes 12 medium pieces, but it can also be cut into 16 smaller pieces.
- I recommend using a large chef’s knife to cut the chocolate bark!
- Store this Pumpkin Butter Date Bark in the freezer in an airtight container for up to 1-2 months.
- The pumpkin butter doesn’t really freeze, so another option is to mix the pumpkin butter with the almond butter before spreading over the dates! This can help the chocolate bark texture hold together a little better.
- I love using pumpkin butter (opens in a new tab)! However, you can also use pumpkin puree mixed with a little bit of pumpkin spice and maple syrup if you don’t have pumpkin butter on hand.
Nutrition
Did you make this? I’d love to see!
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