Salted Caramel Dark Chocolate Matzo Bark

Makes 4 sheets

Light and crispy matzo topped with salted date caramel and dark chocolate makes for a delicious and healthier treat on Passover!  Recipe is a slightly adapted version from Making Thyme For Health.  You can view the original recipe here.


  • 4 sheets matzo (I used gluten-free but you can use whatever kind of matzo you prefer)
  • 15 Mejdool dates, pitted
  • 12 ounces dark chocolate
  • 1-2 tablespoons coconut oil
  • Juice of 1 lemon
  • Pinch of sea salt
  • Desired toppings such as pistachios, craisins, almonds, sea salt, etc.


  • Begin making the date caramel by covering the dates with a few inches of water in a small saucepan over medium heat.  Bring to boil and then remove from heat and set aside until dates are soft, about 5 minutes.  Transfer to a blender or food processor along with the lemon juice, salt and 5 tablespoons of the date cooking water.  Blend on high until smooth.  Add more water if needed.  You may also need to stir it by hand in between blending to get it smooth.
  • Next, put chocolate and coconut oil into another small saucepan over low heat and stir continuously until it is entirely melted and smooth.  Let sit over a low heat.
  • Place matzo sheets on baking sheets without overlapping them.  Spread date caramel on top of each matzo sheet.  Then pour the chocolate on top and spread toward the edges using the back of a spoon.  Sprinkle with desired toppings then transfer the baking sheets to the freezer and allow to set for at least 20 minutes.
  • Break each sheet into separate pieces and serve or store in an airtight container or Ziploc bag in the refrigerator until ready to eat.