Fiber-Fueled Pretzel Banana Date Bites

Jan. 20, 2026

A sweet-and-salty fiber bite that disappears mysteriously fast.

Chocolate date bites are basically having a serious moment on social media right now, and they totally deserve the hype. They’re the kind of snack you keep seeing in the “For You” page videos and meal prep reels because they hit a level of craving in one bite. They look so good on camera, but the best part is they taste even better eaten than admired on screen!

This recipe is Lizzie Cawley’s version of that viral snack, with an extra fiber-forward twist that makes it feel more satisfying than a chocolate treat. But what makes this version stand out are the pretzels. They aren’t just for show; they instantly upgrade the texture by giving the sweet-and-salty combo people can’t stop making lately.

Ingredients

40 mini pretzels

15 medjool dates, pitted

2 tablespoons peanut butter

2 tablespoons Sunwarrior Cacao Powder

1 tablespoon Sunwarrior Prebiotic Blend

1 banana

1/2 cup vegan chocolate chips, melted

Instructions

Prepare the fruits. Place the pitted medjool dates in a bowl of hot water for five minutes. Meanwhile, slice the banana into 20 thin rounds and set aside.

Make the date filling. Drain the dates and add them to a food processor along with the peanut butter, cocoa powder, and prebiotic blend. Blend until mostly smooth, scraping down the sides as needed. The mixture should be thick and spreadable.

Assemble the bottom layer. Line a baking sheet or plate with parchment paper. Arrange 20 pretzels in a single layer. Spoon a dollop of the date filling onto each pretzel and spread it slightly.

Place 1 banana slice on top of the filling on each pretzel. Add a second small dollop of date filling on top of the banana slice, then press another pretzel on top to form a sandwich.

Melt the vegan chocolate chips over low heat, stirring frequently until smooth. Be careful not to overheat or scorch. Let the melted chocolate cool for about two minutes so it thickens slightly.