Ingredients:

  • 10 large Medjool dates, pitted (approx. 300g)
  • 1/2 cup creamy peanut butter or almond butter (125g)
  • 1/4 cup roasted salted peanuts, roughly chopped (35g)
  • 4 oz dairy-free dark chocolate chips (115g)
  • 1 tsp coconut oil, melted (5ml)
  • 1/2 tsp flaky sea salt (3g)

Instructions:

  1. Prepare the dates. Slice each date lengthwise to remove the pit. Use your thumb to slightly widen the center cavity Note: This prevents the peanut butter from overflowing.
  2. Fill the center. Spoon approximately 1 tablespoon of nut butter into each date. Don't overfill or it'll leak during the dip.
  3. Add the crunch. Press 3-4 chopped peanuts firmly into the butter until they are flush with the top.
  4. Melt the chocolate. Combine chocolate chips and coconut oil in your glass bowl.
  5. Heat in intervals. Microwave for 30 second intervals, stirring between each, until the mixture is glossy and smooth.
  6. The dip. Use a fork to dip each stuffed date into the melted chocolate.
  7. Clear the excess. Lift and shake the date gently until the coating is thin and even.
  8. The final touch. Place the coated dates on the parchment lined sheet and immediately sprinkle with a pinch of flaky sea salt.
  9. Set the chocolate. Transfer to the refrigerator for 60 minutes until the chocolate is firm and matte.