This vegan chocolate peanut butter bark is an easy, no-bake dessert guaranteed to cure any sweet tooth! Swirls of creamy peanut butter and rich chocolate are topped with chopped peanuts, sweet dates, and a sprinkle of sea salt.
It's salty & sweet perfection and is better than any candy bar out there.
For more sweet treats, check out these chocolate covered peanut butter protein balls or this vegan peanut butter banana bread mug cake. For all of my delicious desserts, head to the dessert page and enjoy!
Ingredients & substitutions
6 ingredients is all you'll need to make this easy peanut butter chocolate bark recipe.
- Vegan chocolate chips: I prefer semi-sweet chocolate chips. Use dark chocolate chips for a richer chocolate or rice milk chocolate chips for a milky, lighter flavor.
- Coconut oil: this helps melt the chocolate chips evenly and create a pourable texture. Use refined for less coconut flavor or avocado oil.
- Peanut butter: use an all-natural, creamy peanut butter. Only peanuts/salt should be listed in the ingredients.
- Dates: sweet medjool dates, chopped, add caramel-like flavors to the bark
- Chopped peanuts: both salted and unsalted work (if using salted, omit additional salt for less of a salty flavor). Substitute with raw pecans, almonds, walnuts, or cashews.
- Sea salt flakes: balances any bitterness from the chocolate and enhances the flavors of the bark. Maldon sea salt flakes are my favorite. Ground salt will work also, use your favorite!
How to make chocolate peanut butter bark
First, melt chocolate chips & coconut oil in a microwave-safe bowl or glass (alternatively create a double boiler on the stove top).
Next, pour melted chocolate on a baking sheet lined with parchment paper and spread evenly. Add peanut butter and swirl using a chopstick or knife.
Finally, top with chopped peanuts, chopped dates, and sea salt. Drizzle with any leftover chocolate. Freeze for 25-30 minutes or until solid.
Recipe tips for making the best chocolate peanut butter bark
- Prep. Clear space in the freezer or fridge before you start the recipe to avoid frustration when you're ready to chill the bark.
- Use a spatula. To help spread to the chocolate evenly, spread first with a spatula, then gently shake the baking sheet both horizontally and vertically to ensure even thickness. If air bubbles appear, gently tap it on the counter to release the bubbles.
- Peanut butter swirls. Use a chopstick or knife (not a spatula) to create the swirls of peanut butter. The finer the tip, the easier it is to make beautiful swirls in the chocolate.
- Peanut butter. Use a creamy, all natural peanut butter that is drippy for best results. Other peanut butters are too thick and won't stir well into the chocolate.
- Let it set. Keep the bark in the freezer for the full 30 minutes to set. As tempting as it is, do not cut or break the bark until it's set and stays together.
- Cutting bark. Once chilled and set, slice the bark into desired size pieces with a large, sharp knife. Alternatively, break into pieces by hand.
Other bark add-ins & variations
This chocolate peanut butter bark recipe is an easy dessert that is fun to customize and/or gift during the holiday season. Here are some ideas of various bark toppings or add-ins:
- S'mores: vegan marshmallows and crushed graham crackers.
- White chocolate bark: for the final layer of chocolate, drizzle melted white chocolate (this is my favorite dairy-free/vegan white chocolate). Or swap peanut butter with white chocolate and swirl it in to the chocolate.
- Superfood bark: add pumpkin seeds, dried cranberries, and nuts of choice.
- Chocolate banana bark: banana chips, walnuts, & chocolate chunks. Use granola butter or tahini for banana bread vibes.
- Easy chocolate date bark: a social media recipe went viral using smashed dates as the base of the bark. It's a fun twist on a vegan snickers bar! A great option if you want more caramel like flavors vs. chocolate/peanut butter.
Gluten-free pretzel pieces, dried apples, a dash of cinnamon, crushed hazelnuts, shredded coconut, pecans, almonds, cashews, or walnuts are great options too!
Alternatively, skip the toppings/add-ins and just sprinkle with sea salt.
Storing homemade vegan chocolate bark
The bark can be stored in the fridge or the freezer. I personally love it in the freezer as a cold and crisp treat (especially during the summer, it's like a frozen peanut butter cup!). It's also great chopped into small pieces and added into ice cream.
- Fridge: store in an airtight container for up to two weeks.
- Freezer: store in a freezer safe container. Layer pieces of the bark between pieces of parchment paper to ensure it doesn't stick together.
- Room temperature: the bark will melt quickly when left at room temperature. Enjoy immediately or serve on a chilled plate/over ice.
If you made this delicious vegan chocolate peanut butter bark, I'd love to hear your thoughts in the comments below. Don't forget to snap a pic and tag @notablyvegan on social media - I can't wait to see your creative masterpieces!
Easy Vegan Chocolate Peanut Butter Bark with Dates
- unbleached parchment paper & a baking sheet (10x15)
- 2 cup pyrex glass measuring cup (or a microwave safe glass/dish)
- spatula (optional)
- 1 ½ cup vegan semi-sweet chocolate chips*
- 1 tablespoon coconut oil
- 3 tablespoons creamy peanut butter
- ½ cup chopped medjool dates (pitted)
- ½ cup crushed/chopped peanuts (I used unsalted, if using salted omit additional sea salt)
- large pinch sea salt flakes
- Prep: Clear space in your freezer big enough to fit a baking sheet, then line a baking sheet with unbleached parchment paper. Chop dates and crush peanuts (leaving some peanuts whole or just slightly chopped).
- Melt chocolate: Add chocolate chips and coconut oil to a microwave safe glass or bowl (I used a 2 cup pyrex measuring glass). Microwave for 1 minute 30 seconds, checking and stirring the chocolate every 30 seconds to prevent it from burning. Stir vigorously when done to achieve a smooth chocolate.
- Pour and swirl: Pour melted chocolate onto parchment paper, leaving about a teaspoon of melted chocolate in the glass. Use a spatula or the backside of a spoon to spread the chocolate evenly. Gently shake the tray horizontally and vertically to ensure the chocolate is even. Drizzle peanut butter over the melted chocolate and immediately swirl with a chopstick or knife. Swirl tip: run the chopstick or knife horizontally, then vertically and adjust as needed until a design you like is formed (it's going to be mostly covered with toppings, so don't stress if it's not perfect!).
- Add toppings & freeze: Generously sprinkle the chopped dates and crushed peanuts over the bark, then sprinkle with sea salt (if using). Use the leftover teaspoon of chocolate and drizzle it over the bark. Place in the freezer and let chill for 30 minutes.*I like to add a teaspoon of peanut butter and mix it with the leftover chocolate, then drizzle it over the bark. Feel free to do it either way!
- Cut and enjoy: Once the bark has completely hardened, remove from freezer and slice with a large knife or break into pieces by hand.