Pistachio Creme Pie Date Bark
This pistachio cream pie date bark is what happens when pistachio ice cream, cheesecake, and viral date bark come together in one dreamy, freezer-friendly snack. It’s creamy, chocolatey, full of healthy fats and protein — and dangerously addictive.
Perfect for that sweet craving, PMS days, or when you want a treat that loves you back.
Ingredients
20 Medjool dates, pitted
3/4 C roasted pistachio (divided – 1/2 cup for the filling, 1/4 cup for topping)
1/3 C cottage cheese
2 TBSP milk of choice
1 TSP vanilla paste or extract
1 bar 70%+ dark chocolate (about 100g), melted
Method
Make the pistachio cream: In a high-speed blender or food processor, combine 1/2 cup pistachios, cottage cheese, milk, and vanilla. Blend until smooth and creamy. It should be thick but spreadable.
Prep the dates: Gently open each Medjool date and lay them flat on a lined tray or plate. Press them slightly to create space for the filling.
Fill the dates: Spoon or pipe the pistachio cream into each date, filling generously.
Add chocolate and toppings: Drizzle or coat with melted dark chocolate. Sprinkle the remaining 1/4 cup of chopped pistachios over the top.
Freeze and serve: Place the tray in the freezer for at least 1 hour, or until the bark is firm. Once set, break into pieces and enjoy straight from the freezer.
Storage
Store your pistachio cream pie bark in an airtight container in the freezer. No need to thaw — it’s best enjoyed cold and creamy.
Why you’ll love it
High in protein
Naturally sweetened
No refined sugar
Packed with healthy fats and fiber
Feels indulgent but made with nourishing ingredients
