Ingredients
- Dates: Large fleshy dates (dates Medjool are strongly recommended).
- Garnish: Smooth peanut butter (or almond butter).
- Crunchy: Whole roasted peanuts.
- Coating: Dark or milk chocolate (melted).
- Final touch: A pinch of flower of salt or walnut pieces.
Instructions
1. Preparation of dates
- Cut each date lengthwise.
- Remove the pit, but be careful not to cut the date completely in half—you want to create a little “pocket.”
2. Fodder
- Fill the center of each date with about a teaspoon of peanut butter.
- Press 1 or 2 whole peanuts in butter to get the classic crunch.
3. Chocolate coating
- Melt your chocolate in a bowl (in a bain-marie or in 30 second intervals in the microwave).
- Tip: Adding a teaspoon of coconut oil to chocolate makes it smoother and shinier.
- Dip the filled dates in the melted chocolate until completely coated, or use a fork to drizzle the chocolate over them.
4. Rest and refrigeration
- Place the dates on a baking sheet lined with parchment paper.
- While the chocolate is still hot, sprinkle a small pinch of flower of salt on top to balance the sweet taste.
- Place the plate in the freezer or refrigerator for 20 to 30 minutes until the chocolate shell is firm.