Ingredients:

  • 12 large Medjool dates (450g), pitted
  • 1/2 cup (125g) creamy natural peanut butter
  • 12 roasted peanuts
  • 1 cup (170g) dark chocolate chips
  • 1 tbsp (15ml) coconut oil, melted
  • 1/4 cup (30g) crushed pistachios
  • 1/2 tsp (3g) flaky sea salt

Instructions:

  1. Make a vertical slit along the side of each pitted date and gently peel it open to create a pocket, then place them side-by-side on a parchment-lined baking sheet.
  2. Place 1 teaspoon (approx. 5g) of peanut butter into each date pocket. Press one whole roasted peanut into the center of the peanut butter and smooth the top.
  3. Combine dark chocolate chips and coconut oil in a glass bowl. Microwave in 30-second increments, stirring in between, until smooth.
  4. Spoon about 1 tablespoon of melted chocolate over each date, tilting to ensure the sides are fully covered.
  5. Immediately sprinkle the wet chocolate with crushed pistachios and a pinch of flaky sea salt.
  6. Place the tray in the fridge for 30 minutes until the chocolate is firm.