Mini Egg Cookie Dough Date Bark
An easy no bake mini egg cookie dough date bark made with Medjool dates, an edible cookie dough layer, and topped with chocolate and crunchy mini eggs.
Equipment
- 1 Parchment Paper
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Measuring cups and spoons
- 1 Spatula
- 1 Rolling Pin or glass
Ingredients
- ¾ cup almond flour
- 2 tbsp coconut flour
- ¼ tsp salt
- 3 tbsp maple syrup
- 1 tbsp coconut oil melted
- 3 tbsp mini eggs chopped up
- 1 tbsp almond milk
- 16 Medjool dates pitted
- 1 cup chocolate chips
- 1 tbsp coconut oil
- 1 tbsp additional crushed mini eggs for topping
Instructions
Prepare the date base
- Line an 8x8 or 9x9 baking pan with parchment paper, leaving some overhang on the sides for easy lifting. Slice each Medjool date open and remove the pit. Place the dates on the parchment, side by side slightly overlapping, until you've covered the base of the pan.16 Medjool dates pitted
Flatten the dates
- Cover with a second sheet of parchment paper and use a rolling pin or the flat bottom of a glass to press and roll the dates into an even flat layer. Peel back the top parchment — some dates will shift and separate, just press them back together with your fingers until you have a solid connected layer.
Make the cookie dough
- In a mixing bowl combine the almond flour, coconut flour, and salt. Add the maple syrup, melted coconut oil, and almond milk and mix until a soft dough forms. Fold in the roughly chopped mini eggs. The dough should hold together when pressed. If it feels too dry add a tiny splash more almond milk.¾ cup almond flour, 2 tbsp coconut flour, ¼ tsp salt, 3 tbsp maple syrup, 1 tbsp coconut oil melted, 1 tbsp almond milk, 3 tbsp mini eggs
Layer the cookie dough
- Spread the cookie dough evenly over the date base using the back of a spoon or a small spatula. Press it gently into an even layer all the way to the edges.
Melt the chocolate
- In a microwave safe bowl combine the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring between each, until fully melted and smooth. Don't overheat, stop as soon as it's pourable. You can also melt using the double boil method.1 cup chocolate chips, 1 tbsp coconut oil
Add the chocolate layer
- Pour the melted chocolate over the cookie dough layer and spread it evenly to the edges. Immediately scatter the crushed mini eggs over the chocolate before it sets.1 tbsp additional crushed mini eggs for topping
Chill
- Transfer the pan to the fridge and chill for 30 to 45 minutes until the chocolate is completely set.
Slice and Serve
- Slice and serve Lift the bark out of the pan using the parchment overhang. Use a sharp knife to slice into approximately 12 pieces, wiping the blade between cuts for clean edges. Alternatively, break it into pieces. Serve straight from the fridge.
Video
Notes
- Use soft, sticky Medjool dates — dry dates won't press into a solid layer and the bark will fall apart when sliced.
- Don't skip the coconut oil in the chocolate — it keeps the chocolate smooth and pourable and means it slices cleanly rather than cracking and shattering.
- Press the date layer firmly before adding the cookie dough so everything sticks together when you slice it.
- Chill completely before cutting — if the chocolate isn't fully set the layers will slide when you slice.
MACROS (per piece, approximately 12 pieces)
Calories: 180 | Protein: 3 to 4g | Carbs: 20g | Fat: 10g | Fiber: 2 to 3g Note: macros are approximate and will vary depending on the brand of chocolate chips and mini eggs used.