Date Bark with Pistachio Cream, an incredibly indulgent no-bake treat made with only 5 ingredients. Inspired by the viral Dubai chocolate, my bark uses 2 kinds of chocolate for a decadent touch, medjool dates, homemade pistachio cream and chopped pistachios for some good crunch. Easy to make and utterly delicious, a massive hit with everyone.
Making my own pistachio cream has been such a revelation, it's the most indulgent homemade cream I have made, and it's so versatile, there are endless recipes to come up with once the cream is made.
So watch this space, because there will be lots more treats based on my homemade pistachio cream. And this date bark is beyond delicious! I mean, I absolutely love chocolate bark of any kind, but this is next level bark!
It's no-bake, which means there is 0 baking involved, it uses only 5 ingredients, and that can be brought down to 4 if you use the same kind of chocolate, I used dark and milk chocolate, but it can be only one kind if you wish.
Now dates! You can use any other dates you can find, some are more affordable than other, but medjool dates are just something else! They are THE most delicious dates you can get, and while they are a tad pricey, they are worth every single pence.
So if you are intrigued by the now famous Dubai chocolate and you want to make your own variation without all the fuss, this pistachio date bark is a fantastic option, do give it a go!
Another great use of the pistachio cream is in my Pistachio Truffles, they are incredibly luxurious and super easy to make too.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- dates - I used pitted medjool dates, although you can use any other dates, I highly recommend these ones
- dark chocolate - I used a 150 g bar as a base for my bark
- milk chocolate - I used it to top the bark with it for a more indulgent touch
- pistachio cream - you can use store-bought cream too, but since I made my own pistachio cream, I used that
- chopped pistachios - to top the bark
Variations
If you can't find pistachio cream and you can't make your own, you can use any but butter of your choice, with peanut butter being my first choice, but almond or cashew butter being other great options.
The chopped pistachios can be swapped for any other nuts, or even mixed nuts - they add a good crunch and more goodness to the chocolate bark.
Step-by-step photos and instructions
- line a baking tray with non-stick paper, add the chocolate bar and pop it in the preheated oven at 100 degrees Celsius (210 Fahrenheit) for 8 minutes so it can melt nicely
- take it out of the oven, and use a spatula to spread it thinly into a rectangle
- pit the dates, add arrange them on top of the chocolate in one single layer
- top with the pistachio cream, then drizzle the melted milk chocolate over, and top with chopped pistachios
- refrigerate for at least 30 minutes to it can set
Expert tips
Using non-stick paper is a must, otherwise it will be pretty impossible to remove the bark from the tray once set. But with the non-stick paper, the bark literally peels off it, so you can cut or break it into pieces.
I didn't split the dates in half, once the pits were removed, I just flattened them slightly, it made the job of arranging them in a layer much quicker and easier.
Other chocolate treats you might like
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Date Bark with Pistachio Cream
Ingredients
- 150 g dark chocolate bar ( 1 cup)
- 120 g milk chocolate chips ( ½ cup)
- 1 cup pistachio cream
- 20 medjool dates
- ¼ cup chopped pistachios
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Instructions
- Preheat the oven to 100 degrees Celsius (210 Fahrenheit).
- Line a baking tray with non-stick paper, and place the dark chocolate bar in.
- Pop the tray in the oven for 8 minutes so the chocolate can melt.
- Add the chocolate chips to an oven-safe bowl, and pop it in the oven too so it can melt.
- Remove the tray and the bowl from the oven.
- Use a spatula to spread the chocolate bar thinly into a rectangle.
- Pit the dates, keeping the 2 halves together, and just flatten them to top the layer of chocolate.
- Spread the pistachio cream over, drizzle the melted milk chocolate over the cream, and top with chopped pistachios.
- Refrigerate for at least 30 minutes so the bark can set.
Video
Notes
- Using non-stick paper is a must, otherwise it will be pretty impossible to remove the bark from the tray once set. But with the non-stick paper, the bark literally peels off it, so you can cut or break it into pieces.
- I didn't split the dates in half, once the pits were removed, I just flattened them slightly, it made the job of arranging them in a layer much quicker and easier.
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