Date Bark with Pistachio Cream

A stack of 3 slices of date and pistachio bark.

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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.

Prep Time30

Total Time30

Course: Dessert

Cuisine: Middle Eastern

Servings: slices

Calories: 251kcal

Author: Daniela Apostol

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

Metric - US Customary

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.

Nutrition