Pumpkin Spice Chocolate Date Bark is a delicious and healthy way to satisfy your sweet tooth this fall! Chewy dates are layered with a creamy pumpkin butter, dark chocolate, and sprinkled with raw pumpkin seeds. It's a fun no-bake treat your whole family will love!
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Why You'll Love This Recipe
Medjool Dates have always been my go-to when creating homemade candy because they are naturally sweet and have a caramel-like flavor. This recipe is a combination of the viral date bark and my Chocolate Pumpkin Butter Cups!
Typically, when I make "healthier candy" with dates, I cut them in half, stuff them, and dip each one in chocolate.
What I love about this viral trend is that by making one large piece of bark it cuts the prep time in half! (Inspiration from Lina aka That Healthy Junkie.)
Not only is this much healthier than most candy products you'll find at the store, Pumpkin Bark is also a delicious way to satisfy your sweet cravings this fall!
🍴Ingredient Notes
- Medjool Dates - You can purchase dates already pitted to save time or pit them yourself. I like Natural Delights and Terrasoul Medjool Dates.
- Raw Pumpkin Seeds - I love that pumpkin seeds give the bark a little crunch and some extra nutrients!
- Pumpkin Puree - Make sure you're using pumpkin puree and not pumpkin pie filling.
- Almond Butter - Any nut butter will work. Use Sunflower seed butter for a nut-free option.
- Honey - You can sub with maple syrup, but I love using raw honey for the health benefits!
- Pumpkin Pie Spice - This is what gives the date bark a fall flavor!
- Vanilla Extract - You'll need a little in the pumpkin butter to give it a rich flavor.
- Dark Chocolate Chips - My favorite dairy-free chocolate brands are Pascha and Hu Kitchen. Both are soy-free! You can also swap for white chocolate chips.
- Coconut Oil - Adding a little coconut oil to the melted chocolate gives it a thin and silky-smooth texture which is easier for spreading.
Recipe Variations
- Swap the dark chocolate chips for white chocolate chips to make a sweeter treat.
- Add a layer of shredded coconut or coconut flakes on top of the pumpkin butter to make a Pumpkin Spice Coconut Bark.
- Use peanut butter in place of almond butter to change up the flavor! For extra crunch sprinkle on some roasted peanuts.
- For a salty and sweet combination sprinkle the pumpkin chocolate bark with flaky sea salt.
🍴Step by Step Instructions
Step 1: Cut & Pit Dates
To make this healthy date bark, start by cutting each date in half and remove the pit. Place the dates open side up on a small baking sheet lined with parchment paper.
Step 2: Flatten Dates into "Bark"
Cover with another sheet of parchment paper and use a rolling pin or bottom of a cup to flatten out the dates.
Step 3: Mix Pumpkin Butter
Next, mix together the pumpkin puree, almond butter, honey, pumpkin spice, and vanilla extract with a small whisk.
Step 4: Add Pumpkin Butter to Dates
Spread an even layer of the pumpkin butter mixture onto the flattened out dates. Store in the freezer while you prepare the chocolate.
Step 5: Melt Chocolate
Melt the dark chocolate chips with coconut oil in the microwave in 15-20 second intervals until smooth and creamy. Pour an even layer of the melted dark chocolate on top of the pumpkin butter layer. (Use the back of a spoon or small spatula.)
Step 6: Add Pumpkin Seeds & Freeze
Finally, sprinkle on the raw pumpkin seeds and place the date bark in the freezer for 1-2 hours or until solid. Use a sharp knife to cut into small bark pieces.
Expert Tips
- To flatten out the dates, place parchment paper on top of the dates to prevent the rolling pin or the bottom of the cup from sticking to the dates.
- Use a small spatula to spread an even layer of the pumpkin mixture and the melted chocolate.
- If you don't use a double boiler to melt the chocolate, use a microwave-safe bowl.
- Let the bark freeze for at least 1 hour before cutting. (Use a sharp knife.)
- As long as you use parchment paper underneath the date bark, it will peel right off. If you don't have any, you'll need a nonstick cooking spray.
Love date recipes?! Try my Snickers Dates, Almond Joy Date Bark, or my Chocolate Spread with Dates.
Frequently Asked Questions
I would consider Date Bark to be a healthy treat! It's made with natural ingredients, lower in sugar, and contains healthy fats from the almond butter and pumpkin seeds.
Yes! Regular dates are much smaller and not as soft and gooey as medjool dates. They would be very difficult to press into a "bark."
The date bark trend started by @thehealthjunkie! It's a twist on regular chocolate bark by pressing medjool dates onto a baking sheet and adding toppings to create a fun no-bake treat!
How to store leftovers
Leftover date bark should be stored in an airtight container in the freezer. If you leave it in the refrigerator, the pumpkin filling will get messy!
More snack recipes!
After you make this Pumpkin Spice Date Bark, make sure to leave a comment & rate the recipe!
Recipe Card
Pumpkin Spice Chocolate Date Bark Recipe
Equipment
- 1 Baking Sheet
Ingredients
- 2 Cups Medjool Dates, Pitted
- ½ Cup Raw Pumpkin Seeds
Pumpkin Butter Layer
- ½ Cup Pumpkin Puree
- ⅓ Cup Almond Butter Any nut butter will work. Use Sunflower seed butter for a nut-free option.
- 2 Tablespoons Honey You can sub with maple syrup.
- 2 Teaspoons Pumpkin Spice
- 1 Teaspoon Vanilla Extract
Chocolate Layer
- 1 Cup Dark Chocolate Chips
- 1 Tablespoon Coconut Oil
Instructions
- To make this healthy date bark, start by cutting each date in half and remove the pit. Place the dates open side up on a small baking sheet lined with parchment paper.
- Cover with another sheet of parchment paper and use a rolling pin or bottom of a cup to flatten out the dates.
- Next, mix together the pumpkin puree, almond butter, honey, pumpkin spice, and vanilla extract with a small whisk.
- Spread an even layer of the pumpkin butter mixture onto the flattened out dates. Store in the freezer while you prepare the chocolate.
- Melt the dark chocolate chips with coconut oil in the microwave in 15-20 second increments until smooth and creamy. Pour an even layer on top of the pumpkin butter layer. (Use the back of a spoon or small spatula.)
- Finally, sprinkle on the raw pumpkin seeds and place the date bark in the freezer for 1-2 hours or until solid. Use a sharp knife to cut into small bark pieces.
Notes
Expert Tips
- To flatten out the dates, place parchment paper on top of the dates to prevent the rolling pin or the bottom of the cup from sticking to the dates.
- Use a small spatula to spread an even layer of the pumpkin mixture and the melted chocolate.
- If you don't use a double boiler to melt the chocolate, use a microwave-safe bowl.
- Let the bark freeze for at least 1 hour before cutting. (Use a sharp knife.)
- As long as you use parchment paper underneath the date bark, it will peel right off. If you don't have any, you'll need a nonstick cooking spray.
How To Store Leftovers
Leftover date bark should be stored in an airtight container in the freezer. If you leave it in the refrigerator, the pumpkin filling will get messy! ** See full post for more information and helpful tips!Nutrition
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