Gluten-Free Dubai Chocolate Date Bark
This easy and delicious date bark is a spin off of the viral Dubai chocolate bar! It uses toasted coconut flakes for a gluten-free version. This recipe comes together easily, is fun to make, and even more fun to eat!
PREP TIME
35 minutes
COOK TIME
—
INGREDIENTS
5
Serves: 12
Ingredients
- 24 whole24 whole24 whole Medjool Dates, pitted
- 1/2 cup1/2 cup1/2 cup Coconut Flakes, Unsweetened, toasted
- 1/2 cup1/2 cup1/2 cup Pistachio Cream
- 1.5 cup1.5 cup1.5 cup Semi-Sweet Chocolate Chips, melted and tempered
- 2 Tbsp2 Tbsp2 Tbsp White Chocolate, melted
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place a sheet of parchment paper on your work surface.
- Open each pitted medjool date, and lay them flat on the parchment paper. Create your layer of dates by placing 6 dates next to each other per row, and creating 4 rows down of dates. Make sure they are touching on all sides to create your base layer for your bark.
- Place another sheet of parchment paper on top of your layer of dates, and using a ramekin or a rolling pin, flatten the dates to create an even layer, and connect them on the sides.
- Very carefully peel the top layer of parchment paper off of the dates.
- Transfer the dates on the parchment paper to a cookie sheet.
- Place the coconut flakes into a skillet, and toast over medium-low heat, stirring frequently to make sure they don't burn.
- Pour the toasted coconut flakes into a small mixing bowl, and allow to cool.
- Add the pistachio cream to the bowl with the coconut flakes, and stir to combine evenly.
- Pour the pistachio cream and coconut over the layer of dates, and gently smooth into an even layer.
- Pour 1 cup of chocolate chips into a microwave safe bowl, and microwave on half power, for 30 second increments, stirring after each 30 seconds until fully melted. You can also do this on the stove in a double boiler.
- Once the chocolate chips are fully melted, stir in the remaining 1/2 cup of chocolate chips. This will temper the melted chocolate.
- Pour the melted chocolate over the pistachio layer, and gently smooth into an even layer.
- Melt the white chocolate, and drizzle the white chocolate over the top.
- Place the date bark in the fridge until it is fully chilled. Approximately 30 minutes.
- Cut into squares, and serve.
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Show nutritional information
Candies Dairy Free Egg Free Gluten Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 487 |
| Fat: | 19 g |
| Carbohydrates: | 83 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 47 mg |
| Fiber: | 9 g |
| Sugars: | 74 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Gluten-Free Dubai Chocolate Date Bark”
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Oh Yum!!!!
I am not finding the recipe for the pistachio cream?