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Frozen Chocolate Peanut Butter Banana Date Bark

Frozen Chocolate Peanut Butter Banana Date Bark is an easy no-bake frozen treat made with layers of dark chocolate, creamy date peanut butter, and banana Greek yogurt. Finished with flaky sea salt, this chocolatey, sweet-and-salty freezer snack is seriously delicious!
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Course: Chocolate, Dessert, Snack
Cuisine: American
Keyword: chocolate yogurt bark, frozen banana yogurt bark, frozen chocolate yogurt bites, peanut butter banana date bites, salted banana and peanut butter date bark, salted chocolate peanut butter yogurt bark, yogurt bark
Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 20 servings

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.