Dark Chocolate Banana Date Turtles

We're keeping summer snacking frozen with these sweet-and-salty bites that stack right on top of our Sea Salt & Flax sourdough crackers. Dark chocolate, banana, and Medjool date pile onto a fermented sourdough base, then chill until they're cold and snappy. Fair warning: we ate the whole first batch within minutes.

About 10 minutes of hands-on work, plus a short freeze. No oven required.

Why we love these

• Sweet, salty, and cold — the trifecta of a good summer snack

• No baking, no fuss: stack, drizzle, freeze

• Built on real sourdough crackers fermented 24+ hours for that signature crunch

Ingredients

Makes about 20 bites

• 20 Unbothered Sea Salt & Flax crackers

• 1/3 cup peanut butter

• 10 Medjool dates, pitted and torn into halves

• 1–2 bananas, sliced into rounds

• 1/2 cup dark chocolate chips

• 1 Tbsp coconut oil

• Flaky sea salt, for finishing

How to make them

1. Melt the chocolate chips and coconut oil in the microwave for 30 seconds, or until smooth.

2. Line a sheet pan with parchment and lay out the crackers.

3. Spread a little peanut butter on each, then press on a piece of pitted date.

4. Top each with a banana slice.

5. Drizzle the melted chocolate over everything and finish with flaky sea salt.

6. Freeze for about 30 minutes, then eat straight from the tray.

   
   

Tips and swaps

• Keep it nut-free. Swap the peanut butter for sunflower seed butter — our crackers are nut-free, so this keeps the whole bite that way.

• Make them ahead. Assemble, freeze, then store in an airtight container so a cold snack is always ready to go.

• Want it more savory? Try the same build on our Cheddar & Chive crackers for a salt-forward edge against the chocolate.