- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
ingredients
- 15 Medjool dates
- 1/2 cup creamy peanut butter
- 1/4 cup finely chopped roasted peanuts
- 8 ounces chocolate melting wafers
- 3/4 teaspoons coconut oil
- Flaky salt, for topping
Method
Step 1
Use a paring knife to cut one side of each date open. Gently pull apart and remove pits. Place prepared dates on a sheet pan or tray.
Step 2
Add peanut butter to a piping bag. Fill each date with peanut butter. Sprinkle lightly with peanuts. Press dates closed with light-medium pressure.
Step 3
Add chocolate wafers and coconut oil to a bowl. Microwave in 30-second intervals, stirring between each, until fully melted (about 2 minus). Pour melted chocolate into a wide-mouthed glass (a martini glass or cappuccino mug works well).
Step 4
Line a separate sheet pan with parchment paper. Use long tweezers or a toothpick to dip each stuffed date and coat in chocolate. Allow excess chocolate to drip, and place each date on the parchment lined pan. Sprinkle dates with flaky salt. Chill in the freezer 15 minutes before serving so chocolate and peanut butter can set. Store in an airtight container in the refrigerator for up to two weeks.