Ingredients
Dates and Filling
- 9 squishy Medjool dates
- 3 tablespoons peanut butter (or other nut butter)
- 2 tablespoons chopped peanuts
Chocolate Topping
- ¼ cup dark chocolate chips
- flaky sea salt (optional topping)
Instructions
- Prepare Dates: Use your fingers or a knife to carefully split each Medjool date in half and remove the pit. Arrange them cut-side up on a parchment-lined plate to make filling easier and keep the workspace tidy.
- Add Peanut Butter and Peanuts: Spoon about half a teaspoon of peanut butter into the center of each date half, then sprinkle chopped peanuts on top to add a satisfying crunch to every bite.
- Melt Chocolate: Using a double boiler setup on the stovetop or a microwave, melt the dark chocolate chips until smooth and glossy. For the double boiler, bring an inch of water to a boil, place a heat-safe bowl with the chocolate chips above the steam, stirring until fully melted.
- Drizzle Chocolate and Add Salt: Spoon the melted chocolate over each date half, coating just the top. Immediately sprinkle flaky sea salt on top while the chocolate is still wet to heighten the flavor with a touch of saltiness.
- Set and Store: Refrigerate the plate for about 10 minutes until the chocolate hardens. These treats can be enjoyed right away or stored at room temperature for up to a week or chilled in an airtight container for up to a month.
Notes
- Use Medjool dates for their natural softness and sweetness; other date varieties can be too dry or firm.
- Feel free to substitute peanut butter with almond or cashew butter for a different flavor.
- Chop peanuts finely or coarsely depending on your preferred texture.
- Melting chocolate carefully prevents burning and ensures smooth drizzling.
- Flaky sea salt is optional but adds a delightful contrast to the sweet and nutty flavors.
- Store in an airtight container to maintain freshness and prevent chocolate bloom.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
