Salted Pistachio Date Bark
If you loved my Snickers Date Bark, get ready for an even more elevated version - Salted Pistachio Date Bark. This one’s got a Mediterranean twist, swapping peanut butter for hulled tahini and peanuts for crushed pistachios. It’s rich, nutty, slightly salty, and absolutely delicious.
I’ve always been obsessed with the combination of tahini and dark chocolate - there’s something about the creamy sesame and deep cocoa flavors that just work. Pair that with naturally sweet dates, crunchy pistachios, and a touch of flaky sea salt, and you’ve got a next-level snack that feels indulgent but is actually packed with wholesome ingredients.
Just like my original date bark, this recipe is:
✔ No-bake
✔ Gluten-free
✔ Naturally sweetened
✔ Only 4 ingredients
It’s the perfect quick treat for a busy week, an easy homemade dessert for guests, or a snack to keep in the fridge when those sweet cravings hit.
So, if you’re looking for something sweet, salty, and completely addictive, let’s make this Salted Pistachio Date Bark!
Gut-Friendly Sweetness
This Salted Pistachio Date Bark isn’t just delicious—it’s packed with ingredients that naturally support gut health. Dates provide fiber and prebiotics, helping to feed good gut bacteria. Tahini offers healthy fats that are easy to digest, while pistachios add fiber and antioxidants that promote a balanced microbiome. And let’s not forget dark chocolate, which is rich in polyphenols that support digestion.
For those with sensitive stomachs, enjoy in small portions, or swap pistachios for almonds for a fully low-FODMAP version. A treat that feels indulgent but is kind to your gut!
Why you’ll love this recipe:
Minimal Ingredients – You only need four pantry staples.
Quick & Easy – 15 minutes of prep, then chill and enjoy.
No Refined Sugar – Naturally sweetened with dates.
Perfect Make-Ahead Snack – Keeps well in the fridge or freezer.
Salted Pistachio Date Bark
Makes: 18 pce
Prep Time: 15 minutes
Chilling Time: 30 - 60 minutes
Ingredients:
450g dates (Medjool preferred)
3 heaped tablespoons hulled tahini
¼ cup pistachios (crushed)
1 bar (100g) Lindt dark chocolate (at least 70% cacao), melted
Sea Salt (optional)
Method:
Prepare the dates:
Remove the pits from the dates & open up
Place the pitted dates on a sheet of baking paper and press them down lightly.
Use a rolling pin to flatten the dates into an even layer. If there are any gaps, tear apart extra dates and press them into the slab to fill the spaces.
Add the hulled tahini:
Spread the tahini evenly across the flattened date slab. Make sure to cover the entire surface with a thin layer.
Top with pistachios:
Sprinkle the crushed pistachios evenly over the tahini layer. Press them down gently to help them stick.
Melt the chocolate:
In a microwave-safe bowl or over a double boiler, melt the Lindt dark chocolate until smooth. Stir frequently to avoid burning.
Assemble the bark:
Drizzle the melted chocolate evenly over the top of the date slab. You can use a spatula to spread it out for full coverage.
Chill:
Place the slab in the fridge for 30-60 minutes, or until the chocolate has fully hardened.
Slice and serve:
Once the bark has set, use a sharp knife to slice it into bars or squares.
Store leftover Salted Pistachio Date Bark in an airtight container in the freezer.
Repurpose leftovers by chopping the bark into small pieces and using it as a topping for smoothie bowls, yogurt, or ice cream. For a quick dessert platter, slice into bite-sized portions and serve alongside fresh fruit, nuts, and other sweets.