Chocolate Peanut Butter Dates
- Recipe by Rosie Morgan -
The Pink Haired Pastry Chef
A WORD FROM THE CHEF
These Chocolate Peanut Butter Stuffed Dates are the ultimate treat to snack on. They are sweet, salty, crunchy, smooth and beyond easy to make lots of. I have seen them described as little snickers type bites – and I’d agree! They are gluten free and can be made vegan by using dairy free chocolate. You can make a bunch of these and store in an airtight container in the fridge for at least a week. They probably last more than a week in the fridge but I honestly haven’t been able to test this as they haven’t managed to last longer in my house!
200 grams dates
150 grams peanut butter
50 grams roasted unsalted peanuts
40 grams milk chocolate
Sea salt to finish
Begin by opening the dates. This can be done with a sharp knife, cut into one side to create a pocket. Take care not to cut the whole way through. If your dates come already cut, gently open them and place on the lined, flat baking tray.
Take about a teasepoon of peanut butter and fill each date.
Sprinkle some peanuts on top.
Using a microwave safe bowl, melt the milk chocolate in the microwave. Start with 45 seconds, then take out and stir and return to the microwave for 10 second bursts until fully melted.
Using a spoon, generously drizzle the milk chocolate over the dates.
Sprinkle a little sea salt on each date.
Leave to set for 20-30 minutes until the chocolate has hardened.
Store any leftovers in an airtight container in the fridge for up to one week.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
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