CHOCOLATE PEANUT BUTTER DATES
INGREDIENTS
Makes 20 dates
20 large Medjool dates
1 cup dark chocolate chips
1 teaspoon olive oil (can also use any neutral oil like canola, safflower, vegetable)
1 1/2 cups of crunchy peanut butter
Coarse sea salt (for sprinkling on top)
Optional
1/2 cup of strawberry jelly or jam to make PB&J stuffed chocolate-covered dates.
Silvered almonds, crushed peanuts, or shredded coconut for sprinkling on top (pictured: silvered almonds that have been roughly crushed)
RECIPE
Lay out a large plate or baking tray and place wax paper or a silicone mat down. This tray will eventually go in the fridge so make sure you pick one that will fit.
Remove the seed from each Medjool date and replace with roughly one tablespoon of crunchy peanut butter (or more if you’re a big PB fan), if you‘re adding strawberry jelly as well then add about a teaspoon now as well.
Close the date securely around the filling and lay it out on the lined tray. Repeat with the rest of the dates.
Once all of the dates are stuffed, place 1 cup of dark chocolate chips in a large bowl and thoroughly mix in 1 teaspoon of olive oil (or neutral oil of choice).
Microwave on high for 30 seconds then mix for about 30 seconds with a spatula. Continue microwaving in 30 second increments and mixing with a spatula until all of the chocolate has melted. Note: If you try to rush this and melt all of your chocolate in one long microwave run, you will have burnt chocolate and that won’t be nearly as fun to lick out of the bowl afterwards.
Once the chocolate has melted, drop one stuffed date into the chocolate bowl and use two forks to roll the date around until it’s fully covered in chocolate. Once covered, remove from the bowl and place back on the tray. Repeat with the remaining stuffed dates.
Before the chocolate has completely cooled, sprinkle sea salt (to your liking) across all of the dates. Sprinkle on any additional toppings now as well.
Refrigerate until chocolate has completely hardened and serve. Note: These need to stay refrigerated or they’ll melt, but once the chocolate has hardened completely you can place them in a Tupperware with wax paper separating the different layers so that they’re easier to store.
RECIPE NOTES & INSPIRATION
Notes:
These taste great when they’re served cold, so feel free to serve them right out of the fridge (or even the freezer). Like most chocolate-covered treats, these will melt if you leave them out on your warm countertop for too long.
Inspiration:
One of our all-time-favorites around here, the wonderful Venetia La Manna is the inspiration behind this recipe. In addition to bringing delicious date recipes to the world, Venetia also has a podcast which we highly, highly recommend.
