Pecan date cardamom bark

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The aroma of this decadent pecan date cardamom bark is reason enough to make this easy fall inspired dessert. An alternative holiday (or any day, let’s be real) indulgence this is my new favorite sweet treat. And with no added sugar it’s sure to become a fan favorite too! Layers of tender dates, nut butter, toasted pecans, and dark chocolate spiced with cardamom makes this nature’s (basically) healthy Snickers bar. You’ll be the talk of Thanksgiving with a container full of these.

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chocolate layer on pecan date bark
pecan_date_bark_11

I’m using peanut butter here but you can experiment with this cinnamon maple sunflower seed butter or any other spread of your choosing. Toasting your pecans brings out the subtle sweet flavor of the nuts and paired with a hit of cardamom, every bite is packed with flavor without all the extra corn syrup from traditional pecan pies. Highly recommend enjoying with a sip of this fall apple chai cider for full effect.

Pecan date cardamom bark   by

This decadent pecan date cardamom bark has no added sugar and is a wonderful, healthy addition to your holiday (or any day) table.

makes: approx 16 servings | prep time: 5 min | freezing time: 2 hours | cook time: 10 min | total time: 15 min

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overhead view of pecan date bark

Ingredients

  • 1 cup pecans
  • 1 1/2 cups dark chocolate (vegan) chips
  • 1/3 cup coconut oil
  • 3/4 tsp ground cardamom
  • 16 large medjool dates
  • 3/4 cup nut butter (I used peanut butter but experiment!)
  • finishing salt

To-Do's

  1. Roughly chop pecans into small pieces. Heat a small pan over medium and toast pecans for 4 – 5 minutes, until fragrant. Take off heat and set aside.
  2. Fill a small saucepan halfway with water and bring to a boil. Using a metal or heatproof glass bowl (or double boiler if you have) place on top of boiling water and turn heat to low. Add chocolate chips, coconut oil, and cardamom to the bowl. Stir gently until thoroughly melted, about 2 – 3 minutes. Take off heat and set aside.
  3. On a sheet tray or flat surface you can place in the freezer, lay flat a piece of parchment paper.
  4. Begin pulling apart your dates one at a time. Using clean hands, gently pull each date in half, lengthwise. Remove any pit or stem pieces as you go. Lay the open date flat on the parchment, outside of the fruit touching the paper. Repeat with the remaining dates. Line dates up in a 4 x 4 square, touching sides.
  5. Take another sheet of parchment paper and place on top of the dates. Using the bottom of a round bowl or glass, press the dates flat between the paper, across the entire square. Repeat a few times to ensure everything is flat.
  6. Gently pull off top layer of parchment and push dates back into place.
  7. Pour your nut butter across the top of your date layer, using a spatula to smooth out. Work to cover the entirety of your dates.
  8. Next, sprinkle your pecans evenly across the top of the nut butter layer. (It doesn’t have to be perfect.)
  9. Next, gently pour the chocolate mixture across the top of your layers, using a spatula to cover as thoroughly.
  10. Lastly, sprinkle finishing salt to taste across the top of the chocolate.
  11. Place in the freezer flat for 1 ½ – 2 hours. (I might have been over eager at an hour and my peanut butter was not totally frozen.) 
  12. Once frozen and set, cut into squares or break off pieces and enjoy! Best served cold. Keeps well in the freezer about a month or in the refrigerator about 2 weeks.

Notes

Freezer tip – I use two same size sheet trays to encase my bark (think bottom sheet pan to carry and top sheet pan as a lid) to avoid any funky freezer smells getting in.

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