Ingredients:

  • 12 Large Medjool dates, pitted
  • 0.5 cup Creamy peanut butter
  • 0.25 cup Roasted peanuts, halved
  • 1 cup Dark chocolate chips, at least 60% cacao
  • 1 tsp Coconut oil
  • 0.5 tsp Flaky sea salt

Instructions:

  1. Slice 12 Medjool dates lengthwise. Note: Do not cut all the way through; you want to create a pocket, not two separate halves. Remove the pits. Use a small spoon to fill each cavity with roughly 1 teaspoon of creamy peanut butter. Press 2-3 roasted peanut halves into the peanut butter. Note: Push them in firmly so they are submerged; this prevents them from falling out during the dipping process.
  2. Combine 1 cup dark chocolate chips and 1 tsp coconut oil in a glass bowl. Microwave in 30 second bursts, stirring vigorously between each. Cook 2 mins total until velvety and glossy.
  3. Drop one chilled date into the chocolate. Use a fork to roll it until fully submerged and shimmering. Lift it with the fork, tapping the side of the bowl to let excess chocolate stream off. Transfer the coated date back to the parchment paper. Note: If the chocolate is setting too fast, work in smaller batches. Immediately sprinkle a pinch of flaky sea salt over the wet chocolate. Note: If you wait until it’s dry, the salt will just bounce off. Chill the tray in the refrigerator for at least 35 minutes until the shell is matte and firm to the touch.