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Chocolate Covered Peanut Butter Stuffed Dates

Chocolate Covered Peanut Butter Stuffed Dates

Chelsea Colbath
A simple, healthier, elegant looking homemade candy that tastes like a cross between a peanut butter cup and a salted caramel.
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Ingredients
  

  • 12 Whole Medjool Dates*
  • 1/4 cup salted peanut butter the kind with no added sugar or oil
  • 1 Tablespoon room temperature coconut oil
  • a tiny splash of vanilla extract
  • 1/2 cup chopped dark chocolate or your preferred type of chocolate
  • flaky sea salt for topping

Instructions
 

  • 1. Line a small plate or pan with parchment paper. Set aside.
  • 2. Combine the peanut butter, coconut oil and vanilla in a small bowl, and put in the freezer to firm up. This will make it so the peanut butter doesn't ooze out of the dates while you're trying to stuff and dip them. If you have a very thick peanut butter, you can skip this step and leave out the coconut oil. Just stir in the vanilla extract and proceed to stuffing the dates.
  • 3. Remove the pits from the dates by making a slit down the side of each date, pulling it open, and removing the pits. Use your fingers to help open up the cavity inside each date to make space for the peanut butter.
  • 4. Remove the peanut butter from the freezer and spoon about 1 teaspoon into each date. Close the dates and set them on the parchment-lined pan. When all dates are full of peanut butter, put the pan into the freezer to set.
  • 5. Meanwhile, put chocolate into a small microwave safe dish and microwave in 30-second intervals until melted, stirring each time you remove it from the microwave. This should take about 2 minutes or less, total. Alternately this can be done on the stove in a small glass bowl set on top of a small pot of simmering water (aka a double boiler).
  • 6. Remove the dates from the freezer, and dip each one in chocolate. I fully dipped some, and then just drizzled a generous spoonful over the rest. Sprinkle on a pinch of salt, and transfer them back to the freezer to set. After about 5 minutes, remove from the freezer and transfer to a container in the fridge. These are best kept chilled, and will keep for up to a week.

Notes

*Medjool dates are often kept in a plastic box in the produce department of the grocery store, not in a bag with the raisins/other dried fruit. Choose dates that still have their pits, as they will be the softest and stickiest. Pitted dates tend to be dry and hard, which doesn't yield particularly tasty candy.