This easy vegan date bark Christmas tree is a fun, toddler-friendly festive treat that doubles as one of those recipes you will be making year-round. You can make this suitable for toddlers 18 months-24 months by swapping the cacao with carob powder too, and if you need it nut-free, just swap the nut butter for sunflower seed butter. Enjoy!

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Date Bark Christmas Tree

5 from 1 vote

Prep Time 10

Cook Time 0

Setting Time 1

Total Time 1 10

Servings 10

Calories 210

Suitable For 18+ months

Vegan. BLW. Toddler friendly 18+ months

Ingredients

Base

15 medjool dates (pitted)
4 tbsp peanut butter (100% natural, sub with any other nut or seed)

Dark chocolate

25 g cacao powder (or cocoa powder; sub with carob for under 24 months)
50 g coconut oil (melted)
1.5 tbsp maple syrup

Topping of choice

We used 2 to 3 Tbsp of homemade sprinkles for a colourful bauble effect (crushed nuts or seeds also work well)

Metric - US Customary Units

Instructions

Place baking paper on a chopping board.
Cut the dates open, remove the seeds and assemble in a 4 -5 tier tree shape. Start with half a date at the top, then 1 date, then 2, then 3 and a half, then 4 to 5 dates for the last layer. Keep one date aside for the trunk.
Fold the edges of the baking paper snug around the dates, tucking loose bits under and folding the bottom edge up to form a triangle tree shape.
Use a rolling pin to flatten the dates. Gently peel the paper open, add the extra date at the base for the trunk and press/squash to attach. Transfer to a baking tray.
Spread the nut butter over the top and smooth out the edges. Place in the freezer for 30 to 60 minutes to firm up.
Make the chocolate: Add all chocolate ingredients to a glass jug and stir together. If it isn’t warm enough, sit the jug over a kettle or pot of boiling water to warm gently to bring it together (You will have a small amount left, which you can use for homemade chocolates or drizzle on anything you like - we used some leftiver to make chocolate stars in cookie cutters which we placed at the top of our tree).
Pour the chocolate over the tree, starting from the centre and working outwards, gently coating the edges. Add toppings. Fold the baking paper up slightly to stop the chocolate spreading. I secure the corners with pegs so the paper stays lifted.
Place in the freezer for 1 hour to set.
Cut into 20 pieces and enjoy.

Storage

Store leftovers in the fridge for up to 1 week or the freezer for up to 3 months.

Notes

This recipe is recommended 18+ months as dates are higher in naturally occurring sugar, The cacao contains caffeine, so sub with carob for under 24 months.

Calories: 210kcal

Course: Sweets

Cuisine: American

Nutrition - Per Serving

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