A deliciously creamy and crunchy treat that satisfies your sweet tooth without the guilt. This no-bake dessert combines the natural sweetness of dates with the rich flavor of peanut butter and the creaminess of Greek yogurt.
Ingredients
Scale:
1 cup Medjool dates, pitted and chopped
1 cup creamy peanut butter (natural is best)
1 cup Greek yogurt (plain or vanilla)
1/2 cup dark chocolate chips (or dairy-free for a vegan option)
1/4 cup chopped nuts (almonds, walnuts, or pecans)
1/4 cup shredded coconut (unsweetened)
Pinch of sea salt (optional)
Instructions
Line a baking sheet with parchment paper.
In a mixing bowl, combine the chopped dates and peanut butter until you achieve a sticky, cohesive mixture.
Fold in the Greek yogurt until well combined.
Transfer the mixture onto the prepared baking sheet and spread it out evenly to about 1/2 inch thick.
Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between.
Pour the melted chocolate over the bark mixture and spread it out evenly.
Sprinkle the chopped nuts, shredded coconut, and a pinch of sea salt over the melted chocolate, pressing them in lightly.
Place the baking sheet in the freezer for at least 2 hours or until the bark is firm and set.
Once set, remove the bark from the parchment paper and cut it into squares or break it into pieces.
