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Date Bark Hearts (No-Bake Valentine's Day Treats)

Shaped into hearts and made completely no-bake, these Date Bark Hearts combine chocolate, dates, and toasted quinoa for a no-bake Valentine’s Day treat that’s easy, wholesome, and fun to share.
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 20 minutes
Total Time 35 minutes
Serving Size 6 Hearts

Equipment

  • 1 heart mold

Ingredients

For My Crunchy Quinoa Base:

  • 1 cup quinoa
  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

For the Sweet Date Layer:

  • 15 dates pitted and halved
  • 1/3 cup natural peanut butter
  • 1/4 cup chopped peanuts

For the Chocolate Topping:

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil
  • Flaky sea salt
  • Valentine's sprinkle hearts optional, but adorable!

Instructions

  • First, let's pop the quinoa. Heat a skillet over medium-high heat and toast your quinoa for 5-7 minutes. You'll know it's ready when it starts making popping sounds and turns golden brown. This step adds an amazing nutty flavor!
    1 cup quinoa
    toasting quinoa in skillet for date bark
  • Next, melt 1 cup of chocolate chips with 1 tablespoon coconut oil. You can do this in the microwave (30-second intervals, stirring between) or use the double boiler method melting the chocolate slowly in a heat-proof bowl over a pot of simmering water.
    1 cup chocolate chips, 1 tablespoon coconut oil
    chocolate chips and coconut oil to melt
  • Mix your toasted quinoa into the melted chocolate until it is coated well and then add the mixture into your heart molds and pop them in the fridge for 10-15 minutes until set. I like to use an ice cream or cookie scoop to make this part easier.
    scoop quinoa layer into heart mold for date bark hearts
  • Once the chocolate is set, add your date layer. Open and pit your dates and arrange them on top of the set chocolate-quinoa base, overlapping slightly so they stick together.
    15 dates
    add date layer to date bark hearts
  • Warm up your peanut butter (10-20 seconds in the microwave) and spread it over the dates. Sprinkle on chopped peanuts.
    1/3 cup natural peanut butter, 1/4 cup chopped peanuts
    add peanut butter an peanuts to date bark hearts
  • For the final layer, melt your remaining chocolate and coconut oil, pour it over everything, and spread it into an even layer. Tap your molds gently against the counter to help the chocolate set evenly.
    1 cup chocolate chips, 1 tablespoon coconut oil
    final layer of chocolate added to date bark hearts
  • Add a sprinkle of flaky sea salt and Valentine's heart sprinkles if you're using them.
    Flaky sea salt, Valentine's sprinkle hearts
    add flaky sea salt and heart sprinkle to date bark hearts
  • Pop the whole thing in the freezer for 10-15 minutes until set.
    date bark heart cut open

Video

Notes

Recipe Notes and Tips

  • Make sure your dates are fresh and soft for the best results, and soak them in hot water if they are hard to freshen them up. 
  • Don't skip the toasting step for the quinoa – it's what gives the bark that amazing crunch!
  • Feel free to swap peanut butter for almond or cashew butter if you prefer
  • Dark, milk, or semi-sweet chocolate all work great in this recipe
  • Don't have a heart mold? Check out my regular date bark recipe made without a mold for an easy alternative!

Storage Tips

Keep your date bark in the fridge for a perfect texture, or store it in the freezer for longer shelf life. Quick tip: If you freeze it, let it sit out for a few minutes before eating – those dates can get pretty firm when frozen!

Macros (per heart)

  • Calories: ~385 kcal
  • Protein: ~12 g
  • Fat: ~30 g
  • Carbohydrates: ~42 g
  • Fiber: ~7 g
  • Sugar: ~28 g
Nutrition information is an estimate and will vary based on ingredient brands and exact measurements.