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Pumpkin spice date bark close up so you can see the gooey filling.

Pumpkin Spice Chocolate Date Bark Recipe

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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Prep Time 15 minutes
Freeze 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 15 Servings
Calories 186 kcal

Equipment

  • 1 Baking Sheet
  • Parchment Paper

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

Serving: 1ServingCalories: 186kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 14mgPotassium: 292mgFiber: 3gSugar: 20gVitamin A: 1302IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Keywords chocolate date bark, date bark recipe, pumpkin butter date bark, pumpkin spice date bark, viral date bark recipe
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