Ingredients
Dates Filling
- 15 Medjool dates
- 1/4 cup peanut butter
- 1/4 cup roasted salted peanuts, chopped
Chocolate Coating
- 3/4 cup dark chocolate chips (or chopped dark chocolate)
- 1 teaspoon coconut oil
Instructions
- Prepare the Dates: Cut a slit in each Medjool date lengthwise and carefully remove the pits, creating space for the filling.
- Fill the Dates: Spoon about a teaspoon of peanut butter into each pitted date, then sprinkle chopped roasted salted peanuts on top of the peanut butter for added texture.
- Melt the Chocolate: In a mixing bowl, combine the dark chocolate chips and coconut oil. Gently melt them together using a microwave in short bursts or a double boiler until smooth and glossy.
- Dip the Dates in Chocolate: Working one at a time, dip the peanut butter filled dates into the melted chocolate, ensuring they are fully coated on all sides. Allow any excess chocolate to drip back into the bowl.
- Set the Dates: Place the chocolate-covered dates on a baking sheet lined with parchment paper. Optionally, sprinkle extra chopped peanuts on top for decoration and crunch.
- Chill: Refrigerate the dates for about 30 minutes or until the chocolate has completely set before serving.
Notes
- You can substitute peanut butter with almond butter or cashew butter for a different flavor.
- Use dark chocolate with at least 70% cocoa for a richer taste and health benefits.
- Store leftover chocolate covered dates in an airtight container in the refrigerator for up to one week.
- For a nut-free version, replace peanuts and peanut butter with sunflower seed butter and seeds.
- Make sure to use fresh Medjool dates for the best texture and sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
