Ingredients:

  • 8 large Medjool dates (approx. 6 oz / 170 g), pitted
  • 1/4 cup (60 g) creamy peanut butter
  • 1/4 cup (45 g) dark chocolate chips
  • 1 tsp (5 ml) coconut oil
  • 1 tsp (2 g) flaky sea salt

Instructions:

  1. Slice 8 Medjool dates lengthwise. Leave a small bridge of skin intact to create a boat. Note: This keeps the peanut butter from leaking.
  2. Steam dates for 30 seconds in the microwave until they feel soft and pliable.
  3. Remove all pits completely.
  4. Scoop 1/2 teaspoon of creamy peanut butter into each date. Press it down until it sits flush with the edges.
  5. Combine 1/4 cup dark chocolate chips and 1 tsp coconut oil in a microwave safe bowl.
  6. Heat in 20 second bursts, stirring between each, until the mixture is velvety and glossy.
  7. Dip each stuffed date into the chocolate using a fork.
  8. Sprinkle a pinch of flaky sea salt over the wet chocolate immediately.
  9. Place on parchment paper and refrigerate for 10-15 minutes until the shell has a firm, matte snap.