Ingredients
Scale
- 12 Medjool dates, pitted
- ¼ cup smooth peanut butter
- ¼ cup roasted peanuts, chopped
- 100 g dark chocolate (at least 70% cocoa)
- 1 teaspoon coconut oil
- Flaky sea salt, for finishing
Instructions
- Use a small knife to split each date down the side and pop out the pit so you have a little hollow to fill.
- Spoon a dollop of peanut butter into each date pocket, spreading it so the cavity is evenly filled.
- Press a pinch of the chopped roasted peanuts onto the peanut butter so they adhere.
- Combine the dark chocolate and coconut oil in a microwave-safe bowl and heat in short bursts (about 20 seconds), stirring between intervals, until the mixture becomes smooth and glossy. (Alternatively, melt gently over a double boiler.)
- Holding a stuffed date with a fork, submerge it in the melted chocolate to coat it completely. Lift and let any extra chocolate drip off, then set the coated date onto a parchment-lined baking sheet.
- While the chocolate is still soft, sprinkle a small flake of sea salt on top of each piece.
- Refrigerate the tray for 20–30 minutes, or until the chocolate has fully hardened.
- Enjoy chilled straight from the fridge or let them sit a few minutes to soften slightly before serving.
Nutrition
- Calories: 160 kcal