Ingredients
Method
- Line a baking sheet with wax or parchment paper.
- Slice the dates in half lengthwise, remove pits, and stuff each with peanut butter.
- Place stuffed dates on the prepared baking sheet and freeze for 15 minutes.
- Melt dark chocolate and coconut oil together until smooth.
- Dip chilled dates in melted chocolate, allowing excess to drip off.
- Sprinkle desired toppings onto the chocolate-coated dates.
- Place dates back on the baking sheet and chill in the fridge for 30 minutes, or until chocolate is set.
- Store in an airtight container in the fridge.
Notes
- Use plump, soft Medjool dates for the best texture and sweetness.
- Ensure your peanut butter is creamy and smooth for easy stuffing and a velvety finish.
- For a glossy chocolate coating, ensure your chocolate and coconut oil are fully melted and smooth.
- Experiment with different toppings like chopped nuts, shredded coconut, or a sprinkle of sea salt for added flavor and texture.
- Ensure your peanut butter is creamy and smooth for easy stuffing and a velvety finish.
- For a glossy chocolate coating, ensure your chocolate and coconut oil are fully melted and smooth.
- Experiment with different toppings like chopped nuts, shredded coconut, or a sprinkle of sea salt for added flavor and texture.
