Ingredients:

  • 10 large Medjool dates, pitted (approx. 8 oz / 225g)
  • 2 tbsp (32g) creamy peanut butter
  • 6 oz (170g) dark chocolate (70% cacao), finely chopped
  • 1 tbsp (14g) coconut oil, melted
  • 1/2 tsp (3g) flaky sea salt
  • 1 tsp (2g) toasted sesame seeds

Instructions:

  1. Use a small knife to make a longitudinal slit in each Medjool date and remove the pit if not already pitted.
  2. Using a small spoon or piping bag, fill each date with peanut butter (or your chosen filling).
  3. Gently press the edges of the date closed so the filling is secure and won't leak into the chocolate.
  4. Place chopped chocolate and coconut oil in a microwave-safe glass bowl.
  5. Microwave in 30-second bursts, stirring between each interval, until the chocolate is smooth and glossy.
  6. Let the chocolate sit for 2 minutes to cool slightly to ensure a thicker coating.
  7. Using a fork, dip each stuffed date into the chocolate, rotating it to cover all sides.
  8. Lift the date and gently tap the fork on the edge of the bowl to remove excess chocolate.
  9. Place the dates on a baking sheet lined with parchment paper.
  10. Garnish with flaky sea salt and toasted sesame seeds.
  11. Chill in the refrigerator for 30 minutes until the chocolate shell is firm.