Ingredients:

  • 13 Large Medjool dates, pitted
  • 1/4 cup (60g) natural creamy peanut butter
  • 2 tbsp (20g) roasted unsalted peanuts, roughly chopped
  • 1 cup (170g) dark chocolate chips (70% cocoa)
  • 1 tsp (5ml) refined coconut oil
  • 1/2 tsp flaky sea salt

Instructions:

  1. Use a paring knife to slice each Medjool date lengthwise and remove the pit to create a small boat. Spoon approximately 1 teaspoon of peanut butter into the center of each date and press 2-3 peanut pieces into the filling.
  2. Combine dark chocolate chips and coconut oil in a microwave-safe glass bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is glossy and fully melted.
  3. Using a fork, submerge each stuffed date into the melted chocolate. Tap the fork against the side of the bowl to remove excess chocolate, then place on a parchment-lined baking sheet and sprinkle with flaky sea salt.
  4. Transfer the baking sheet to the freezer for at least 30 minutes until the chocolate coating has a matte finish and is completely set.