Ingredients
Scale
- 8 Medjool dates, pitted
- 3 tablespoons peanut butter
- 2 tablespoons crushed peanuts, optional
- 1/2 cup dark chocolate chips
- 1/2 teaspoon coconut oil
- Flaky sea salt, optional
Instructions
- Slice the top of each each so that you’re able to stuff it, however, make sure not to cut all the way through the date (you want them to close easily).
- Fill each date with 1/2 teaspoon – 1 teaspoon of peanut butter. The dates I used were quite large, so they each have around 1 teaspoon.
- Sprinkle the crushed peanuts over the peanut butter here in this step, or after you’ve dipped them in chocolate. The chopped peanuts is optional. Gently push the sides of the dates together so that they close.
- Place the dates in the freezer for 10 minutes since they’re so sticky. If you don’t have time, this step can be skipped, but it might be a tad messier.
- Melt. As the dates are in the freezer, go ahead and melt the chocolate. Place the chocolate chips and coconut oil in a heat-safe bowl. Place the bowl over a small pot with about 1 to 2 inches of simmering water. Melt the chocolate, stirring frequently. Alternatively you can melt them in the microwave. Stirring every 10-15 seconds to make sure the chocolate is melting evenly.
- Remove the bowl carefully, once melted. Highly recommend using a pot holder as the bowl will be hot! Place the bowl onto the counter with a pot holder underneath.
- Line a cooling rack or sheet tray with parchment paper. Using two forks or a candy utensil, dip each date into the chocolate to coat. Alternatively, if you don’t want to completely coat the dates in chocolate, you can use the fork and drizzle the chocolate over each date with as much chocolate as you like. I had a little chocolate leftover, however, it’s better to have a little extra than not enough when dipping in chocolate.
- Sprinkle with flaky sea salt or the chopped peanuts here.
- Chill the dates in the freezer for 10-15 minutes or until the chocolate is set. Here in Miami, I store the dates in the refrigerator since the chocolate will surely melt in this heat!
Notes
- As mentioned, depending on the size of your dates, you may need more peanut butter and/or chocolate. You can add more or less to your liking.
- Use a ziploc bag to crush your peanuts. Use either a rolling pin or the back of a measuring cup. Don’t overly crush them as you do want some texture, if using.
- Chocolate melts best using the double-boiler method. However, when I’m pressed for time I’ll use the microwave. Adding the coconut oil allows for a ‘magic shell’ coating along with it being shinier and smoother. It’s optional if you don’t want to add, however, as many times as I’ve melted chocolate, I recommend adding just a smidge. It will take a bit longer to set in the freezer/refrigerator.
- Prep Time: 5
- Cook Time: 5
- Category: Desserts