Stuffed Dates with Peanut Butter & Chocolate
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Ingredients (makes ~20):
- 20 Medjool dates
- ⅓ cup smooth peanut butter (approx. 80 g)
- ¼ cup coconut oil (approx. 50 g)
- ¼ cup cacao or cocoa powder (approx. 15 g)
- Sea salt flakes (for sprinkling)
- Line a baking tray with parchment paper.
- Slice each date in half lengthwise, remove the pit, and place on tray.
- Spoon just under 1 tsp peanut butter into each date.
- To make chocolate: melt coconut oil (microwave or double boiler), stir in cacao powder until smooth.
- Allow it to cool slightly, then drizzle over stuffed dates (or dip). Sprinkle sea salt if desired.
- Refrigerate for about 20 minutes until chocolate hardens.
- Store in fridge (won’t hold at room temp due to coconut oil). Dates can also be frozen.
