This no bake Frozen Chocolate Peanut Butter Banana Date Bark is one of those treats that tastes way more indulgent than it actually is. It has layers of rich dark chocolate, creamy peanut butter blended with naturally sweet dates, and a smooth banana Greek yogurt layer, all finished with another layer of chocolate and a sprinkle of flaky sea salt.
The combination of chocolate, peanut butter, banana, and dates is seriously delicious. The dark chocolate is rich and slightly bittersweet, the date and peanut butter layer is soft and fudgy, and the banana yogurt layer is creamy, tangy, and naturally sweet. Add a little flaky sea salt on top and you get that perfect sweet-and-salty bite.
Keep a container of this Frozen Chocolate Peanut Butter Banana Date Bark in the freezer for an easy dessert, afternoon snack, or whenever you need a little chocolate fix. Cut it into small pieces for bite-sized treats or break it into rustic pieces for a classic bark-style dessert.
Why you’ll love this recipe!
What ingredients do I need?
- Dark Chocolate: Dark chocolate creates the rich chocolate layers surrounding the yogurt and peanut butter filling. Its slightly bittersweet flavor balances the sweetness of the dates and banana. Semi-sweet chocolate can be used if you prefer a sweeter bark.
- Coconut Oil: A small amount of coconut oil helps thin the melted chocolate and gives it a slightly softer texture when frozen, making the bark easier to bite into.
- Medjool Dates: Pitted dates add natural sweetness and a soft, chewy texture to the peanut butter layer. They also help create a thick, fudgy consistency when blended with the peanut butter.
- Creamy Peanut Butter: Peanut butter gives the center layer its rich, nutty flavor and creamy texture. Both natural and conventional creamy peanut butter work well.
- Kosher Salt: A small pinch of kosher salt enhances the peanut butter and date mixture and keeps the flavor from tasting overly sweet.
- Honey: Honey is optional and can be added to the date-peanut butter mixture if your dates aren’t particularly sweet or you want a little additional sweetness.
- Full-Fat Greek Yogurt: Full-fat Greek yogurt creates a rich, creamy frozen layer and provides a slight tang that balances the sweet banana and chocolate.
- Ripe Banana: Use a very ripe banana for the best banana flavor and natural sweetness. The riper the banana, the more flavorful the yogurt layer will be.
- Vanilla Bean Paste, or Vanilla Extract: Vanilla adds a subtle layer of flavor to the banana yogurt mixture and helps round out the sweetness.
- Flaky Sea Salt: A final sprinkle of flaky sea salt adds a delicious salty contrast to the rich chocolate and sweet filling. It’s optional, but highly recommended!
Recipe Variations
- Add Crunch: Sprinkle chopped peanuts, cacao nibs, almonds, pistachios, or toasted coconut over the final chocolate layer before freezing.
- Make It Extra Chocolatey: Add mini chocolate chips or finely chopped chocolate to the banana yogurt layer.
- Add Cinnamon: A pinch of cinnamon in the date-peanut butter layer pairs especially well with the banana.
- Try Almond Butter: Swap the peanut butter for almond butter for a slightly different flavor while keeping the same creamy, rich texture.
- Add a Strawberry Layer: Blend a few chopped strawberries into the yogurt layer for a chocolate covered strawberry inspired variation.
- Make Smaller Bites: Instead of cutting the bark into large pieces, cut it into small bite-sized squares for an easy grab and go freezer snack.
Pro Tips
- Use a very ripe banana for the yogurt layer. The more ripe and naturally sweet the banana, the better the flavor of the yogurt layer.
- Use full-fat Greek yogurt if possible. The higher fat content gives the frozen yogurt layer a creamier texture.
- Make sure your dates are soft. If they feel dry or firm, soak them briefly in warm/hot water for about 10. minutes before blending. Drain them well (and make sure the seed is removed!) before adding them to the food processor.
- Use a good food processor with a strong motor for this recipe. I love using my Beast Blender for this one!
- Add water slowly to the date mixture (if needed). You only need enough water to make the mixture spreadable. Adding too much can make the layer unnecessarily soft.
- Stir natural peanut butter well. Natural peanut butter can separate, so mix it thoroughly before measuring.
- Don’t skip the flaky salt. A little salt on the final chocolate layer makes the sweet flavors pop and gives the bark that irresistible sweet-and-salty finish.
- Let the bark sit briefly before cutting. Straight from the freezer, the chocolate and date layers can be very firm. A few minutes at room temperature makes cutting much easier.
- Use a really sharp knife to cut. For clean pieces, use a large sharp knife and press down rather than aggressively sawing through the frozen bark.
- Work quickly with the final chocolate layer. Spread the chocolate over the frozen yogurt layer and add the flaky salt before it starts to set.
- Don’t worry about perfect pieces. This recipe is also perfect for breaking into rustic, irregular pieces. Honestly, the messier pieces are half the fun!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Chocolate: Use dark, semi-sweet, or bittersweet chocolate depending on how sweet you want the bark to be. Milk chocolate can also be used, although the finished bark will be considerably sweeter.
- Coconut Oil: If you don’t have coconut oil, you can omit it. The chocolate will still work, although it may set a little firmer.
- Dates: Medjool dates are ideal because they’re soft and naturally sweet. If your dates are dry or firm, soak them in warm water for about 10 minutes, then drain, pat dry, and remove the seed before blending.
- Peanut Butter: Creamy almond butter, cashew butter, creamy sunflower butter, or another creamy nut butter can be substituted for the peanut butter.
- Honey: Use maple syrup, or it can be omitted completely, especially when using very ripe bananas and sweet dates.
- Greek Yogurt: Full-fat Greek yogurt gives the creamiest result, but 2% Greek yogurt can also be used. Lower-fat yogurt may produce a slightly icier frozen texture.
Dietary Substitutions
- Gluten-Free: The ingredients in this recipe are naturally gluten-free, but check the labels on your chocolate, peanut butter, dates, and other packaged ingredients if you need to ensure they are certified gluten-free.
- Dairy-Free: Use a thick, dairy-free Greek-style yogurt made from coconut, almond, or another plant-based milk. Choose a dairy-free chocolate as well.
- Vegan: For a vegan version, use dairy-free yogurt, dairy-free chocolate, and replace the honey with maple syrup or completely omit it.
- Nut-Free: Replace the peanut butter with a nut-free seed butter such as sunflower seed butter. Be sure your chocolate and other packaged ingredients are produced in a nut-free environment if allergies are a concern.
Leftovers and Storage
- Freezer: Store in an airtight freezer-safe container for up to 1 month. Place parchment paper between layers to prevent the pieces from sticking together.
- Keep the bark frozen until ready to serve. Because of the Greek yogurt layer, it will soften as it sits at room temperature.
- For the best texture, let individual pieces sit at room temperature for a few minutes before eating. This slightly softens the yogurt layer and makes the chocolate easier to bite into.
- You can also freeze the entire slab and cut pieces as needed, but cutting the bark before storing makes it much easier to grab a single piece whenever you want one.
But, I Still Have A Few Questions…
Can I use frozen bananas?
Fresh, ripe bananas are recommended for this recipe. They blend easily with the Greek yogurt and provide plenty of banana flavor without adding extra moisture.
What kind of dates should I use?
Soft Medjool dates are ideal because they are naturally sweet and blend into a smooth, fudgy mixture. Other varieties can work as long as they are soft and pitted.
Do I need to soak the dates?
No, not if your dates are soft. If they feel dry or firm, soak them in warm water for about 10 minutes, then drain and pat them dry before using.
Why is my date and peanut butter mixture so thick?
Dates and peanut butter naturally create a very thick mixture. You can add water 1 tablespoon at a time, blending between additions, until it becomes smoother and more spreadable (based on preference).
Can I use regular peanut butter?
Yes! Both conventional creamy peanut butter and natural peanut butter work well. My absolute favorite peanut butter to use is One Trick Pony!
Can I use crunchy peanut butter?
You can, although creamy peanut butter is recommended for the smoothest date layer. Crunchy peanut butter will add pieces of peanuts throughout the bark.
Can I use another nut butter?
Yes. Almond butter, cashew butter, sunbutter, or another creamy nut butter can be substituted for the peanut butter.
Can I leave out the honey?
Absolutely. Honey is optional. Very ripe bananas and sweet dates provide plenty of natural sweetness, so you may not need it at all.
Can I use low-fat Greek yogurt?
Yes, but full-fat Greek yogurt gives the best creamy texture. Lower-fat yogurt may freeze a little harder or icier.
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is recommended because it is thicker and contains less excess moisture. A thinner yogurt may result in a softer or icier frozen layer. I also love the added protein the greek yogurt provides.
Why is my frozen yogurt layer so hard?
The yogurt layer naturally becomes quite firm when completely frozen. Allow the bark to sit at room temperature for a few minutes before eating to soften it slightly.
What chocolate should I use?
Dark chocolate works especially well because it balances the sweetness of the dates and banana. Semi-sweet chocolate is a great option though if you prefer a sweeter bark.
Can I use milk chocolate?
Yes, but keep in mind that the finished bark will be significantly sweeter.
Can I skip the coconut oil?
Yes. The chocolate will still work without it, but it will set a little firmer in the freezer.
Why do you add coconut oil to the chocolate?
The coconut oil helps thin the melted chocolate and gives it a slightly softer texture once frozen, making the bark easier to bite into.
How do I melt the chocolate?
I prefer melting it in the microwave. Heat up chopped chocolate at 50% powder in 30 second intervals, stirring inbetween each interval, until it is 90-95% melted. Then continue stirring until the remaining chocolate melts. Chocolate can burn easily, so be careful! You can also melt the chocolate and coconut oil together in a heatproof bowl set over a saucepan of gently simmering water and stir frequently until smooth. Check out my How To Melt Chocolate Perfectly (Every Time) page for more information!
Why won’t my final chocolate layer spread easily?
Make sure the yogurt layer is completely firm before adding the final chocolate. If the yogurt is still soft, the warm chocolate can melt into it instead of spreading evenly.
Can I add toppings to the bark?
Absolutely! Chopped peanuts, toasted coconut, cacao nibs, mini chocolate chips, or chopped nuts would all be delicious. Add them immediately after spreading the final chocolate layer so they stick before it sets.
Why is my chocolate layer cracking when I cut the bark?
The chocolate can be very firm when completely frozen. Let the bark sit at room temperature for a few minutes before cutting. Using a sharp knife and pressing straight down will also help create cleaner pieces.
Can I make this recipe nut-free?
Yes. Replace the peanut butter with sunflower seed butter or another nut-free seed butter. If you’re preparing this for someone with a serious allergy, be sure to check all ingredient labels for potential cross-contact.
How long does the bark need to freeze?
Plan on about 2–3 hours of total freezing time. The first chocolate layer needs about 10–15 minutes, the yogurt layer about 1–2 hours, and the finished bark another 30–60 minutes.
Can I make this bark ahead of time?
Yes! This recipe is perfect for making ahead. Once completely frozen, transfer the bark to an airtight freezer-safe container and keep it frozen until ready to serve.
How do I cut frozen bark without breaking it?
Let the bark sit at room temperature for a few minutes before cutting. Use a large, sharp knife and press firmly down through the bark rather than aggressively sawing through it.
Can I break the bark into pieces instead of cutting it?
Definitely! Breaking it into irregular pieces is an easy way to serve it and gives it that classic rustic bark appearance.
Does this bark need to stay frozen?
Yes. Because of the Greek yogurt layer, the bark will soften as it sits at room temperature. Keep it frozen until you’re ready to eat it, then let individual pieces sit out for just a few minutes before serving.
Can I freeze the whole slab?
Yes. You can freeze the bark as one large slab and cut pieces as needed. For easier serving, I recommend cutting it into individual pieces before storing.
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Frozen Chocolate Peanut Butter Banana Date Bark
Ingredients
Chocolate Layers
- 14 oz dark chocolate chopped
- 1 tbsp coconut oil
Date Peanut Butter Layer
- 4 oz pitted dates
- ¾ cup creamy peanut butter
- Pinch of kosher salt
- 1 –2 tbsp honey as needed
- Water as needed for blending
Banana Yogurt Layer
- 1 cup full-fat Greek yogurt
- 1 ripe banana
- 1 tbsp honey optional
- 1 tsp vanilla extract
For Finishing
- Flaky sea salt
Instructions
- Line a rimmed baking sheet with parchment paper, allowing the parchment to extend slightly up the sides for easy removal.
- Add the chopped dark chocolate and coconut oil to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well between each, until completely smooth. Spread about half of the melted chocolate into a thin, even layer on the prepared baking sheet.
- Place the baking sheet in the freezer for about 10–15 minutes, or until the chocolate is firm.
- Add the dates, peanut butter, and kosher salt to a food processor. Blend until smooth and thick. If the mixture is too thick to blend or spread, add water 1 tablespoon at a time until it reaches a smooth, spreadable consistency. Add honey if desired.
- Spread the date and peanut butter mixture evenly over the frozen chocolate layer.
- Add the Greek yogurt, banana, honey if using, and vanilla extract to a blender or food processor. Blend until smooth and creamy.
- Spread the banana yogurt mixture evenly over the date-peanut butter layer.
- Return the baking sheet to the freezer and freeze for about 1–2 hours, or until the yogurt layer is firm.
- Re-melt the remaining chocolate mixture if necessary. Spread evenly over the frozen yogurt layer.
- Immediately sprinkle the top with flaky sea salt before the chocolate sets.
- Return the bark to the freezer for another 30–60 minutes, or until completely firm.
- Remove the bark from the freezer and let it sit at room temperature for a few minutes. Cut into pieces with a sharp knife or break into rustic pieces by hand.
Notes
- Use a very ripe banana for the best flavor and natural sweetness.
- Full-fat Greek yogurt gives the creamiest frozen texture.
- If using natural peanut butter, stir it thoroughly before measuring.
- If your dates are dry, soak them in warm water for about 10 minutes and drain well before using.
- Add water to the date mixture slowly, only as needed.
- Dark chocolate balances the sweetness of the dates and banana, while semi-sweet chocolate will produce a sweeter bark.
- Let the bark sit at room temperature for a few minutes before cutting or eating.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.