A spin on the viral date bark recipe, this Orange Pistachio Date Bark is even better than the OG version you've seen all over TikTok. Made with naturally sweet dates, pistachio cream, chocolate, and a hint of orange zest, it's a good no-bake treat worth making.

Pieces of date bark on brown parchment with an orange in the bachground.

We rarely fall for a food trend. Not since our figgy spin on the viral butter board, or our sun-dried tomato version of feta-fried eggs have we been this smitten. But when we saw this bark recipe on repeat during our nightly scrolls, we knew we had to try it.

The OG version uses peanut butter, but we immediately thought to use pistachio cream because- duh pistachios! And who doesn't love a no-bake dessert? like our pink chocolate bark this recipe is as easy as it gets.

Ingredient notes

Read below to get a better understanding of each of the ingredients.

Pieces of orange pistachio date bark on white parchment paper.

Dates Pitted Medjool or Deglet Noor dates.
Pistachio cream Pistachio cream (pistachio crema) is a sweetened, flavored version of ground pistachios. This is the brand We use.
Dark or bittersweet chocolate Because the dates are already naturally sweet, try to stay away from semi-sweet or milk chocolate, or else the bark will be overly sweet.
Orange zest For a citrusy spin.
Flaky sea salt To balance out the sweetness.
Crushed pistachios Adds texture.

See the recipe card for quantities.

Pistachio date bark is a breeze to make. It involves flattening the dates, then layering the pistachio, chocolate, and toppings, then chilling it until firm. That's it!

Six step process for pistachio date bark.

1. Split the dates, and lay them out on parchment paper. 2. Take a second piece of parchment and place it on top. 3. Use a rolling pin to flatten the dates. 4. Spread the pistachio cream over the dates. 5. Spread the chocolate over the pistachio layer. 6. Top with orange zest, pistachios, and sea salt.

Place in the refrigerator to chill and set for 2 hours, or place in the freezer for one hour.

Pro tip

When melting the chocolate in the microwave, go slow, and heat in small 30-second bursts. After each 30-second interval, stir and heat again until fully melted. If it starts to clump together, it's a sign that the chocolate is overheated, and you will need to start again.

Substitutions and variations

Nut butter Keep it original and use peanut or almond butter in place of the pistachio cream.
Nutella Layer some hazelnut spread over the dates.
Cookie butterBiscoff cookie butter would be an indulgent but good twist.
Toppings Top with different nuts, seeds (pepitas would be great), unsweetened coconut, or dried fruit.

How to serve pistachio date bark

Add it to a treat box along with cookies.
Serve with fruit, tea, coffee, or wine.
Place some in a vintage tin or box for a homemade hostess gift.

Keeping leftovers

For best results, store the date bark in the fridge for up to 1 week. Since the chocolate is not tempered, it might melt slightly at room temperature, especially in a warmer environment.

Angled view of date bark pieces on parchment paper.

Kitchen questions

Which dates can we use?

Medjool dates are best because they are sweeter, larger, and easier to work with. However, we have used Deglet Noor dates multiple times, and the result is as good.

If you love dates and chocolate, you'll want to try these!

Ingredients

Makes 16

12-14 Pitted Medjool dates (if using Deglet Noor We used 30-35)
2-3 tbsp pistachio cream (see note)
4-5 ounces chopped bittersweet or dark chocolate
2 tbsp chopped pistachios
½ tsp orange zest
flaky sea salt

Equipment

parchment paper
baking sheet

Method

Split the dates open and lay them flat on a quarter sheet pan layered with parchment paper. Overlap them slightly into a rectangle, about 11 inches long and 5-6 inches wide. The amount of dates you use will depend on how big you want the bark and the size of your dates.
Place a second sheet of parchment paper directly over the dates. Using a rolling pin (or other object such as a bottle of wine), roll the dates flat. Remove the top sheet of parchment paper and discard.
Using the back of a spoon, spread a thin layer of pistachio cream over the dates. If your pistachio cream is too thick, heat it in the microwave for 10-15 seconds to thin it out.
Add the chocolate to a microwave-safe bowl, and heat for 30 seconds. Stir, then heat for an additional 30 seconds until fully melted. Drizzle the chocolate over the pistachio layer, and spread it evenly to cover the dates. While the chcoolate is still warm, add the orange zest and pistachios. Finish with a pinch of flaky sea salt.
Place the bark in the fridge to chill for 2 hours, or in the freezer for one hour. When ready to serve, cut into pieces.