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Three chocolate and pumpkin bars with sea salt are stacked on newspaper, surrounded by additional bars, a small pumpkin, and rustic date bark on a pink surface.
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Pumpkin Date Bark with Peanut Butter and Chocolate

Pressed Medjool dates topped with a peanut butter and pumpkin pie spice layer, then covered in melted chocolate. Freeze until firm, then break into pieces.
Prep Time10 minutes
Freezing Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 180kcal
Author: Kristen Wood

Ingredients

  • 12 large Medjool dates pitted
  • 1/3 cup creamy peanut butter
  • 1/4 cup pumpkin purée
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin pie spice plus extra for dusting
  • 1/8 teaspoon salt
  • 3/4 cup chocolate chips of choice I like to use semi-sweet
  • 1 teaspoon coconut oil unrefined or refined
  • Flaky salt to finish
US Customary - Metric

Instructions

  • Line a small baking sheet with parchment paper. Open the dates and arrange them closely together in a rectangle with the sticky sides facing up.
    A baking tray lined with printed paper holds several pieces of baked or dried fruit, including date bark, arranged in neat rows on a marble surface.
  • Cover the dates with another piece of parchment paper. Use the bottom of a glass to press them into a thin, connected layer. Remove the top sheet of parchment.
    Strips of dried, seasoned meat are arranged on a parchment-lined baking tray atop a marble surface, reminiscent of how date bark is carefully prepared and presented for snacking.
  • In a small bowl, mix the peanut butter, pumpkin purée, maple syrup, pumpkin pie spice, and salt until smooth.
    A metal mixing bowl with a wooden spoon containing thick orange-brown dough or batter for date bark, partially mixed, sitting on a reddish marble surface.
  • Spread the pumpkin-peanut butter mixture evenly over the dates. Freeze for 20 minutes, or until the pumpkin layer feels firm.
    A baking tray lined with printed parchment paper holds a rectangular layer of orange paste spread over a dark, uneven date bark base.
  • Combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each interval, until smooth. If you don't have a microwave, a double-broiler on the stovetop can be used.
    A bowl filled with melted chocolate for date bark is being stirred with a wooden spoon, placed on a pink and beige marbled surface.
  • Spread the melted chocolate over the pumpkin layer. Immediately sprinkle with flaky salt, and a light dusting of additional pumpkin spice.
    A square dessert bar with a chocolate topping, dusted with cocoa powder and sea salt, sits on branded brown parchment paper in a baking tray—reminiscent of a luxurious date bark treat.
  • Freeze for approximately 30 minutes, or until completely firm. Break or cut into pieces and enjoy!
    Sliced pumpkin bars with a chocolate topping and a sprinkle of salt, placed on parchment paper next to two small pumpkins—these treats are reminiscent of the popular date bark trend, blending comforting autumn flavors with a satisfying chocolatey finish.

Video

Notes

Store the bark in an airtight container in the freezer for up to 2 months. Let it sit at room temperature for a few minutes before eating if it is too firm.

Nutrition

Serving: 1piece | Calories: 180kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 68mg | Potassium: 294mg | Fiber: 3g | Sugar: 22g | Vitamin A: 832IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 1mg
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