A spin on the viral date bark recipe, this Orange Pistachio Date Bark is even better than the OG version you've seen all over TikTok. Made with naturally sweet dates, pistachio cream, chocolate, and a hint of orange zest, it's a delicious no-bake treat worth making.
I rarely fall for a food trend. Not since my figgy spin on the viral butter board, or my sun-dried tomato version of feta-fried eggs, have I been this smitten. But when I saw this bark recipe on repeat during my nightly scrolls, I knew I had to try it.
The OG version uses peanut butter, but I immediately thought to use pistachio cream because- duh-pistachios! And who doesn't love a no-bake dessert? Just like my pink chocolate bark, this recipe is as easy as it gets.
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Ingredient notes
Read below to get a better understanding of each of the ingredients.
- Dates- Pitted Medjool or Deglet Noor dates.
- Pistachio cream- Pistachio cream (pistachio crema) is a sweetened, flavored version of ground pistachios. This is the brand I use.
- Dark or bittersweet chocolate- Because the dates are already naturally sweet, try to stay away from semi-sweet or milk chocolate, or else the bark will be overly sweet.
- Orange zest- For a citrusy spin.
- Flaky sea salt- To balance out the sweetness.
- Crushed pistachios- Adds texture.
See the recipe card for quantities.
Instructions
Pistachio date bark is a breeze to make. It simply involves flattening the dates, then layering the pistachio, chocolate, and toppings, then chilling it until firm. That's it!
1. Split the dates, and lay them out on parchment paper. 2. Take a second piece of parchment and place it on top. 3. Use a rolling pin to flatten the dates. 4. Spread the pistachio cream over the dates. 5. Spread the chocolate over the pistachio layer. 6. Top with orange zest, pistachios, and sea salt.
Place in the refrigerator to chill and set for 2 hours, or place in the freezer for one hour.
👩🍳Pro tip
When melting the chocolate in the microwave, go slow, and heat in small 30-second bursts. After each 30-second interval, stir and heat again until fully melted. If it starts to clump together, it's a sign that the chocolate is overheated, and you will need to start again.
Substitutions and variations
- Nut butter- Keep it original and use peanut or almond butter in place of the pistachio cream.
- Nutella- Layer some hazelnut spread over the dates.
- Cookie butter-Biscoff cookie butter would be an indulgent but delicious twist.
- Toppings- Top with different nuts, seeds (pepitas would be great), unsweetened coconut, or dried fruit.
How to serve pistachio date bark
- Add it to a treat box along with cookies.
- Serve with fruit, tea, coffee, or wine.
- Place some in a vintage tin or box for a homemade hostess gift.
Storage
For best results, store the date bark in the fridge for up to 1 week. Since the chocolate is not tempered, it might melt slightly at room temperature, especially in a warmer environment.
FAQ
Medjool dates are best because they are sweeter, larger, and easier to work with. However, I have used Deglet Noor dates multiple times, and the result is just as good.
Related recipes
If you love dates and chocolate, you'll want to try these!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Orange Pistachio Date Bark
Equipment
- parchment paper
- baking sheet
Ingredients
- 12-14 Pitted Medjool dates (if using Deglet Noor I used 30-35)
- 2-3 tablespoon pistachio cream see note
- 4-5 ounces chopped bittersweet or dark chocolate
- 2 tablespoon chopped pistachios
- ½ teaspoon orange zest
- flaky sea salt
Instructions
- Split the dates open and lay them flat on a quarter sheet pan layered with parchment paper. Overlap them slightly into a rectangle, about 11 inches long and 5-6 inches wide. The amount of dates you use will depend on how big you want the bark and the size of your dates.12-14 Pitted Medjool dates (if using Deglet Noor I used 30-35)
- Place a second sheet of parchment paper directly over the dates. Using a rolling pin (or other object such as a bottle of wine), roll the dates flat. Remove the top sheet of parchment paper and discard.
- Using the back of a spoon, spread a thin layer of pistachio cream over the dates. If your pistachio cream is too thick, heat it in the microwave for 10-15 seconds to thin it out.2-3 tablespoon pistachio cream
- Add the chocolate to a microwave-safe bowl, and heat for 30 seconds. Stir, then heat for an additional 30 seconds until fully melted. Drizzle the chocolate over the pistachio layer, and spread it evenly to cover the dates. While the chcoolate is still warm, add the orange zest and pistachios. Finish with a pinch of flaky sea salt.4-5 ounces chopped bittersweet or dark chocolate, 2 tablespoon chopped pistachios, ½ teaspoon orange zest, flaky sea salt
- Place the bark in the fridge to chill for 2 hours, or in the freezer for one hour. When ready to serve, cut into pieces.
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Sophia Mitchell says
Super delicious.