Chili Lime Date Bark

This Chili Lime Date Bark is my answer to the fact that most Date Bark recipes are too sweet. The current craze for Date Bark recipes originated from “TikTokers” trying to create a “healthy peanut butter cup.” They are just peanut butter and dark chocolate slathered over Medjool dates. I think Medjool dates deserve something more.

This recipe for Chili Lime Date Bark starts off with the sweetness of the dates. Then, the richness of the cashew butter hits you. Next, you get the double whammy of spicy candied ginger and chili flakes. Finally, there’s a refreshing hit of lime zest to seal the deal. It’s balanced, exotic, and interesting.

I hope you enjoy it. Do use Medjool Dates for the best results. They have such a soft, caramel-like flesh and are native to Morocco. I’ve been there twice and both times I lugged some home with me. They are so plump and satisfying. If you can’t find them at your grocer, check out a Mediterranean or Middle East market. They’re worth it. Let me know how you make out.

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Chili Lime Date Bark

 

This Chili Lime Date Bark is a zippy version of Date Bark. The spicy candied ginger and chili flakes deliver the zip. Then, a lime zest finish refreshes with a surprising twist of taste.

• Author: Karen Anderson
• Prep Time: 15 minutes
• Cook Time: 45 minutes chill time
• Total Time: 60 minutes
• Yield: 18 squares
• Category: snacks
• Method: microwave
• Cuisine: Canadian

Ingredients

24 Medjool dates, beautified and pit removed

1 cup smooth fresh cashew butter

¼ cup diced candied ginger

1½ cups white chocolate wafers or chips

2 teaspoons chili flakes – divided 

Zest of 1 lime – divided

Instructions

1. Line a 7×11-inch glass baking dish with plastic wrap.

2. Press the butterflied dates into the pan in rows of 4 across to fil the pan and make sure there are no gaps between the dates.

3. Spread the cashew butter evenly over the dates and sprinkle this with the candied ginger.

4. Melt the chocolate in a bowl in the microwave on 50 percent power a minute at a time, stirring between each minute until uniformly melted (about 2 minutes). 

5. Stir 1½ teaspoons of the chili flakes and all but ½ teaspoon of the lime zest into the melted chocolate and then pour this mixture of the date and cashew mixture. 

6. Sprinkle the top with the remaining chili flakes and lime zest and refrigerate for at least 45 minutes before using the plastic wrap to lift it from the pan. 

7. Cut into squares and store in an airtight container in the refrigerator for up to 2 weeks.

 

Keywords: Chili Lime Date Bark