Thin Mint Viral Date Bark (vegan)

This Vegan Thin Mint Viral Date Bark is a sweet treat that’s lighting up TikTok and social media and it's got an irresistible mint twist. Made with clean ingredients, this viral date bark recipe is the perfect healthy treat to satisfy your sweet cravings while keeping things dairy-free and natural.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Keyword: chocolate, date bark, dates, healthy dessert, madjool dates, no-bake dessert, peppermint, peppermint dessert, thin mints, vegan desseret, viral date bark

Servings: pieces

Calories: 105kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 sheet pan, lined with parchment paper
1 extra sheet of parchment paper
1 Rolling Pin
1 double boiler
1 small glass bowl

Ingredients

15 soft Medjool dates, pitted

For the middle nut butter layer:

⅓ cup creamy almond butter
1 tablespoon pure maple syrup
1 tablespoon cacao powder

For the top chocolate layer:

1 cup vegan chocolate chips
1 teaspoon coconut oil
1 teaspoon pure peppermint extract reduce to 3/4 teaspoon for less mint flavor

Instructions

Begin by pitting your soft dates if they aren’t already. Line a baking sheet with parchment paper for easy cleanup and an even layer. Add three rows of five dates, with just a little space in between each.
Add a second piece of parchment paper to the top of the dates and use a rolling pin to flatten the dates. You can gently lift up on the top parchment paper piece and readjust the dates as needed. The goal is to get them to flatten together into one large date layer.
In a small bowl, mix the creamy almond butter, cacao powder and pure maple syrup. Spread this onto the date layer with a spatula in an even layer. Make sure to cover all of the dates. Place the pan in the freezer while you melt the chocolate.
In a microwave-safe bowl or using a double boiler, combine vegan chocolate chips with coconut oil.
For the microwave: Heat in short, 30-second intervals, stirring in between until the chocolate is fully melted and smooth.
For the double boiler: Heat until the chocolate mixture is completely melted and creamy.
Carefully remove the bowl from the heat and stir in the peppermint extract. Immediately pour all of the chocolate over the nut butter layer. Spread it evenly, covering all of the nut butter layer. Then, place the pan in the freezer for at least an hour.
Carefully transfer the date bark to a cutting board by lifting the edges of the parchment paper. Use a sharp knife to cut approximately 3 columns and 8 rows, making about 21-24 small pieces.

Notes

Store any leftovers in an airtight container or large ziplock bag in the freezer for up to one month. I do not recommend refrigerating the bark.

When you’re ready to enjoy it again, let it sit at room temperature for a few minutes before serving to allow the flavors to shine.

For best results, make sure your dates and almond butter are at room temperature before you start. In other words, you will need soft dates and runny almond butter for this recipe.

A rolling pin is your best friend when flattening the soft dates, however, feel free to use any hard round object like a wine bottle or a glass cup.

Feel free to experiment with toppings. I used chocolate sprinkles but you could also use chopped nuts. mini chocolate chips, coconut, or an oreo cookie crumble.

Nutrition