Chocolate-Covered Peanut Butter Stuffed Dates
Ingredients
12 Dates preferably Medjool dates
¼ cup Peanut or Almond butter
⅛ cup Dark chocolate
2 tablespoons Flaky sea salt
¼ cup Peanut or Almond butter
⅛ cup Dark chocolate
2 tablespoons Flaky sea salt
Cooking Instructions
1. Slice each date lengthwise and remove the pit.
2. Fill each date with about 1 teaspoon of almond butter.
2. In a microwave-safe bowl, add the dark chocolate and microwave in 30-second intervals, stirring between each, until fully melted.
3. Dip each stuffed date halfway into the melted chocolate and place on a tray or parchment-lined surface.
4. Sprinkle each one with a pinch of sea salt.
5. Refrigerate for at least 1 hour, or until the chocolate is set.
6. Store in an airtight container in the fridge for up to 1 week, 3–4 days at room temperature, or freeze for up to 6 months.
2. Fill each date with about 1 teaspoon of almond butter.
2. In a microwave-safe bowl, add the dark chocolate and microwave in 30-second intervals, stirring between each, until fully melted.
3. Dip each stuffed date halfway into the melted chocolate and place on a tray or parchment-lined surface.
4. Sprinkle each one with a pinch of sea salt.
5. Refrigerate for at least 1 hour, or until the chocolate is set.
6. Store in an airtight container in the fridge for up to 1 week, 3–4 days at room temperature, or freeze for up to 6 months.
Chocolate-Covered Peanut Butter Stuffed Dates
Prep Time: 10 Minutes
Total Time: 10 Minutes
Servings: 9
Calories: 63 Per Serving
Meal Type
Nutrition Facts
Protein: 1g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.001g Cholesterol: 0.1mgSodium: 1164mg Potassium: 98mg Fiber: 1g Sugar: 5g Vitamin A: 1IU Vitamin C: 0.03mg Calcium: 23mg Iron: 0.5mg
Applied Diet Types
- Dairy Free
Ingredients
12 Dates preferably Medjool dates
¼ cup Peanut or Almond butter
⅛ cup Dark chocolate
2 tablespoons Flaky sea salt
¼ cup Peanut or Almond butter
⅛ cup Dark chocolate
2 tablespoons Flaky sea salt
Cooking Instructions
1. Slice each date lengthwise and remove the pit.
2. Fill each date with about 1 teaspoon of almond butter.
2. In a microwave-safe bowl, add the dark chocolate and microwave in 30-second intervals, stirring between each, until fully melted.
3. Dip each stuffed date halfway into the melted chocolate and place on a tray or parchment-lined surface.
4. Sprinkle each one with a pinch of sea salt.
5. Refrigerate for at least 1 hour, or until the chocolate is set.
6. Store in an airtight container in the fridge for up to 1 week, 3–4 days at room temperature, or freeze for up to 6 months.
2. Fill each date with about 1 teaspoon of almond butter.
2. In a microwave-safe bowl, add the dark chocolate and microwave in 30-second intervals, stirring between each, until fully melted.
3. Dip each stuffed date halfway into the melted chocolate and place on a tray or parchment-lined surface.
4. Sprinkle each one with a pinch of sea salt.
5. Refrigerate for at least 1 hour, or until the chocolate is set.
6. Store in an airtight container in the fridge for up to 1 week, 3–4 days at room temperature, or freeze for up to 6 months.