If you’re looking for a quick, healthier Christmas treat that’s festive, fun, and incredibly delicious, this Christmas Tree Date Bark is the perfect recipe to add to your holiday table. Made with soft Medjool dates, creamy peanut butter, rich Pana Organic chocolate, and pops of dried cranberries, it delivers that irresistible sweet-salty-chewy combo everyone loves—without any baking or complicated steps.
One of the best parts of this recipe is the Christmas tree shape, created simply by pressing the dates into a piping bag and flattening them into a triangle. It’s a clever, mess-free way to form the bark and makes the finished treat look extra cute and festive. Once the base is chilled, you just spread on the peanut butter, drizzle melted chocolate, sprinkle cranberries, and freeze again until set. The result is a beautiful, seasonal sweet that’s perfect for holiday grazing boards, dessert platters, or homemade gifting.
You Will Need
- 12 Medjool dates, pitted
- 2–3 tbsp peanut butter
- 80g Pana Organic chocolate, melted – I used Pana Organic Tasman Sea Salt Block
- 2 tbsp dried cranberries
- Piping bag (to shape the tree)
Christmas Tree Date Bark
Course: DessertDifficulty: Medium25
minutesIngredients
12 Fresh Medjool Dates, Pitted
2- 3 tbsp Peanut butter
80g block Pana Organic Chocolate
2 tbsp dried cranberries, chopped
1 piping bag (to shape the tree)
Directions
- Remove the pits from the dates and slice them in half. Place all the dates into the piping bag.
- Using a cup press down the bag and flatten them so they come together. Lay the piping bag flat and freeze for 15 minutes until firm.
- Remove the date slab from the bag and place it on a board or tray, lined with baking paper. Spread a smooth layer of peanut butter over the top.
- Melt the chocolate and drizzle it over the peanut butter. You can fully coat it or create a decorative zigzag pattern.
- Sprinkle dried cranberries over the warm chocolate. Place the bark back in the freezer for 20-30mins until completely set. Slice or break the bark into pieces.
