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Viral Dubai Chocolate Date Bark (gluten-free)

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The Viral Dubai Chocolate Date Bark made gluten-free. Believe the hype on this dreamy delicious bark. A MUST make for pistachio lovers and you only need 5 ingredients to make it.

  • Prep Time: 10 mins
  • Total Time: 45 mins

Yield: 12 pieces 1x

Ingredients

Scale

Instructions

  1. Make your pistachio butter. Add the pistachios and avocado oil to a food processor. Blend until smooth and creamy—this might take a few minutes depending on your machine. Scrape down the sides as needed.
  2. Once it’s smooth and spreadable, transfer to a small bowl and stir in the brown rice crisp cereal. This adds crunch and structure to the pistachio layer—SO good. Set this aside while you prep the base. I also quickly toasted the cereal in some oil in a pan but totally optional! 
  3. Grab your Medjool dates and a baking sheet lined with parchment paper.
  4. Open each date and lay them out slightly overlapping in a 3×4 pattern directly on the parchment. Once they’re arranged, place another piece of parchment paper over the top and use a rolling pin (or the side of a glass mason jar) to flatten them into one. It should look like a single piece of caramel-colored bark—this is your base! It’s the sticky glue that holds everything together naturally, with no added sugar or syrup needed.
  5. Spoon your pistachio butter + rice crisp mixture over the flattened dates. Use a spatula or the back of a spoon to spread it evenly across the top.
  6. Add your dark chocolate chips and another teaspoon or so of avocado oil to a microwave-safe bowl. Heat in 30-second intervals, stirring between each one, until fully melted and smooth.
  7. Pour the melted chocolate over the pistachio layer and spread it evenly using a spatula. If you’re feeling extra, sprinkle the top with some extra chopped pistachios or flaky sea salt.
  8. Pop the whole tray into the fridge or freezer for 30–45 minutes, or until the chocolate has hardened.
  9. Once set, lift the bark from the pan using the parchment paper and slice it into squares or rustic shards—whatever vibe you’re going for!
  10. Store leftovers in the fridge or freezer in a sealed container. (Pro tip: keep a stash hidden in the back—you’ll thank me later.)

Notes

*Store in fridge for 5 days or freezer for 2 months

  • Author: Rachel

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