Christmas Crack Date Bark (Refined Sugar-Free, Gluten-Free, Dairy-Free
If you’re a fan of the viral date bark, you’re going to LOOOOVE this healthier take on Christmas crack! It combines gooey dates with buttery coconut sugar toffee and a rich chocolate layer, all topped with crunchy pretzels and almond flour crackers. Plus, it freezes great, making it perfect for holiday cookie trays or giving as edible gifts.
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If you love sweet and salty desserts but want something a little healthier this holiday season, this Christmas Crack Date Bark is for you. It’s made with soft organic Medjool dates as the base, a quick homemade coconut sugar toffee, and a layer of smooth chocolate sprinkled with pretzels and almond flour crackers for that crunch.
Every year, I make many different versions of Christmas crack, including my less healthy but so delicious and a reader fav Biscoff crack and my fun reindeer crack that my boys just love making and eating, but this one might be my favorite yet. It has all the rich, buttery flavor of the original, but it’s refined sugar-free, gluten-free, and dairy-free (depending on the butter and chocolate you use – I used Lily’s brand Milk Chocolate Style Bar to give it that milk chocolate taste without the dairy).
If you’re looking for an easy holiday dessert to bring to parties, gift, or keep in your freezer for last-minute cravings, this one checks all the boxes. And if you’re looking for more healthy Christmas dessert ideas, try my Protein Sugar Cookie Bars – soft, sugar cookie protein bars topped with a creamy protein frosting or my Chocolate Peppermint Protein Balls made with dates, nut butter, cocoa, and protein powder — like chocolate peppermint bark in bite-sized form — trust me, no one will know they’re healthy!
- Quick & easy: Ready in under 30 minutes
- Festive & fun: The pretzel and cracker toppings give that classic Christmas crack texture and crunch.
- Healthier ingredients: Naturally sweetened with dates and coconut sugar — no refined sugar.
- Make ahead: Stays fresh in the fridge or freezer for easy holiday snacking and gifting.
- 12–16 organic Medjool dates, pitted
- ⅓ cup coconut sugar
- ⅓ cup butter (grass-fed or vegan)
- ¾ cup chocolate (I used 2 85g sugar-free Lily’s milk chocolate-style bars)
- 1 tsp coconut oil
- Flaky sea salt, for topping
- Crushed pretzels, I used gluten-free but you could also use regular
- Crushed almond flour crackers, I used the Simple Mills brand
- Rolling Pin or glass to roll out dates
- Parchment paper
- 8×8 or 9×9 baking tray
Time needed: 1 hour and 25 minutes
- Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Slice each Medjool date open, remove the pits, and press them flat on the parchment-lined 8×8 or 9×9 baking tray. Cover with another piece of parchment paper and use a rolling pin or the bottom of a glass to flatten them evenly. They will fall apart a bit when you peel the top parchment layer off, but just use your hands to stick them back together. You want them side by side or slightly overlapping
In a small saucepan, heat the coconut sugar and butter over medium heat. Stir constantly until the sugar melts and the mixture starts to bubble, about 2–3 minutes. Remove from heat.
Pour the toffee evenly over the flattened date layer and spread using a spatula. It will be sticky. Don’t worry if it doesn’t completely cover each date, it will spread in the oven. Bake for 6 minutes, or until the toffee is bubbling.
Melt the chocolate and coconut oil together in 20 second increments in the microwave until smooth, or use the double boiler method, then pour over the baked date layer to cover.
Before the chocolate sets, sprinkle with flaky sea salt, crushed pretzels, and almond flour crackers.
Refrigerate for 1–2 hours, or until the chocolate has hardened. Peel off the parchment and break or cut into pieces. Store in the fridge for up to 1 week or in the freezer for up to 3 months.
- Use soft Medjool dates — they’re naturally sticky and caramel-like, perfect for the base. If your dates are not soft, soak them in warm water for 20 minutes before using.
- Don’t overcook the toffee! Coconut sugar can burn quickly, so pull it off the heat as soon as it starts bubbling.
- A sprinkle of flaky sea salt makes the chocolate pop and balances the sweetness.
- This Christmas Crack recipe is perfect for adding to holiday cookie trays and giving as edible gifts. I suggest doubling or tripling the batch if you’re gifting or sharing.
- Freezing Tip: Wrap the date bark tightly in parchment paper, then place it in an airtight container or freezer bag. It keeps perfectly in the freezer for up to 3 months. To serve, just let it thaw at room temperature for 10–15 minutes.
- Nutty: Add crushed pecans or pistachios on top for extra crunch.
- Festive: Sprinkle with crushed candy canes or dried cranberries for a Christmas twist.
- Dark chocolate: Swap milk chocolate for dark if you want a richer flavor.
- Extra creamy: Drizzle with a bit of melted nut or seed butter before chilling.
Leave a review and star rating to let me know what you think.
- Calories: 170 kcal
- Protein: 2 g
- Carbs: 20 g
- Fiber: 2 g
- Sugar: 15 g (from dates and chocolate)
- Fat: 9 g
- Saturated Fat: 4 g
- Note: Macros are approximate and will vary slightly depending on the brand of chocolate, butter, and exact size of dates.
You can, but coconut sugar gives this bark a deep, caramel flavor and keeps this recipe for Christmas crack refined sugar-free.
What are the best Christmas crack toppings?You could really add any toppings you’d like on Christmas crack. Classic toppings include crushed pretzels, crackers, nuts, and flaky sea salt. You could also try adding crushed candy canes, toffee bits, pistachios, or sprinkles for color.
Can I make this ahead for gifting?Yes! I recommend doubling or tripling the recipe. To freeze, wrap the date bark tightly in parchment paper, then place it in an airtight container or freezer bag. It keeps perfectly in the freezer for up to 3 months. To serve, just let it thaw at room temperature for 10–15 minutes.
- Irresistible Biscoff Toffee Crack
- Christmas Reindeer Crack Toffee (Easy Saltine Toffee Recipe for Kids)
Christmas Crack Date Bark (Refined Sugar-Free, Gluten-Free, Dairy-Free
Recipe details
- 12 Pieces
- Prep time: 15 Minutes Cook time: 9 Minutes Total time: 24 min
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