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–+ servings
DATE BARK CHRISTMAS TREE
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Date Bark Christmas Tree

5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Setting Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Suitable For 18+ months
Vegan. BLW. Toddler friendly 18+ months
Metric - US Customary Units

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)

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.