Dark Chocolate Pumpkin Date Bark

crinkled parchment paper with chocolate date bark cracked on top

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Dark Chocolate Pumpkin Date Bark

Looking for a sweet treat made with real food ingredients and a seasonal twist? Try this Pumpkin Date Bark—a fun take on the viral "date bark" sensation, giving you all the cozy fall vibes in every bite!

Prep Time5

Cook Time0

Freezing time1

Course: Dessert, Snack

Cuisine: American

Servings: servings

Calories: 154kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

10-12 pitted medjool dates
2 tbsp pumpkin puree
2 tbsp tahini
1/2 tsp pumpkin pie spice
1 tbsp maple syrup
2 tbsp chopped walnuts
1/2 cup dark chocolate chips melted
1/2 tsp coconut oil
flaky sea salt

Instructions

Line a small baking sheet with parchment paper.
In a small bowl whisk together pumpkin puree, tahini, pumpkin pie spice and maple syrup. Set aside
Cut the dates in half, and smash together in the center of the baking sheet making a single layer, arrange in a square.
Using a spatula layer the pumpkin mixture on top of the dates, smooth into a thin layer
Scatter the walnut pieces on top
Melt the chocolate either in a double boiler or in the microwave in 20 second increments stirring frequenlty. Remove from the microwave when at least 50% of the chips have melted, keep stirring until all chips have melted from the residual heat of the bowl and the chips. Add coconut oil and stir well.
Drizzle chocolate on top of the date/pumpkin/walnut mixture, cover every bit with chocolate.
Top with flaky sea salt.
Put in the freezer until set, typically about 30 minutes to 1 hour.
Remove from freezer and break apart.
Store in the freezer.

Notes

Store in an airtight container in freezer for up to 3 months - I prefer eating the bark right from the freezer

Nutrition