Banana Date Bark with Chocolate Peanut Butter & Granola
Gluten-Free | Dairy-Free Option | Freezer-Friendly
This no-bake bark combines creamy peanut butter, chewy dates, crunchy Garden Granola®, and rich dark chocolate for a sweet snack you can keep in the freezer.
Ingredients
3 ripe bananas, peeled and thinly sliced
20 Medjool dates, pitted and halved
⅓ cup natural creamy peanut butter
½–1 cup Garden Granola® Kale Matcha
1 cup dark chocolate chips
1 tbsp coconut oil
Flaky sea salt, for sprinkling
Instructions
Prepare the base: Line a sheet pan with parchment paper. Arrange the banana slices side by side in neat rows, covering the surface.
Add the dates: Flatten each halved date with your fingers and layer them on top of the bananas.
Layer with granola: Sprinkle the Garden Granola® evenly over the dates.
Peanut butter drizzle: Warm the peanut butter slightly if needed. Drizzle it over the granola, then use a spatula to spread it into an even layer.
Make the chocolate topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20–30 second intervals, stirring until smooth.
Finish the bark: Pour the melted chocolate over the peanut butter layer. Spread evenly with a spatula. Sprinkle with flaky sea salt.
Set and serve: Place the pan in the freezer for 1–2 hours, or until firm. Break or cut into pieces before serving.
Storage: Store leftover bark in an airtight container in the freezer for up to 2 months.
