Pumpkin Butter Date Bark

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.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Freezer Time 30

Total Time 40

Servings Servings

Calories 185kcal

Author Christine McMichael

Ingredients

Pumpkin Date Bark

12 large Medjool dates soaked pitted and opened
1/3 cup creamy almond butter or any nut butter
2 Tablespoons pumpkin butter
3/4 cup dark chocolate chips or vegan chocolate chips
1 1/2 teaspoon coconut oil

Toppings

1 Tablespoon pumpkin seeds
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!

Video

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! 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