PB stuffed Chocolate Dates
I know I’ve used a picture of my fruit platter for this recipe, but honestly, we always have a container of these PB stuffed Chocolate Dates in the fridge for an afternoon pick-me-up or sweet treat after dinner.
They are so moreish and I’m willing to go on the record and say that the peanut butter and chocolate combo is all time! Just make sure you use fresh medjool dates, not the dried ones, to get the full experience.
Ingredients
450g medjool dates
200g Lindt 70% smooth blend dark chocolate
1/4 - 1/3 cup peanut butter
2 tbsp roasted, unsalted peanuts, chopped
Method
Cut each of the dates down one side and remove the pits.
Fill the inside of each date with peanut butter then place on a plate lined with baking paper and into the freezer for 10 mins to firm up.
Meanwhile, break the dark choc into small pieces and place in a microwave safe bowl. Microwave on high for 60 seconds and stir. If it’s not fully melted, return to the microwave for 30 second intervals, stirring in between.
Drop the dates one at a time into the melted chocolate and turn to coat. Remove the date with a fork and allow any excess chocolate to drip off before placing back on the plate lined with baking paper. Quickly sprinkle on some of the chopped peanuts before the chocolate sets. Repeat with the remaining dates.
Drizzle any leftover chocolate over the top of the dates in a zigzag pattern, then return to fridge for 5 mins to set.
You can store these dates in an airtight container in the fridge (if you plan to demolish them within a few days like us) or in the freezer (will last up to a month in here, but make sure you allow some time for defrosting before you eat them).
