Date-Peanut Dessert Bites

  

 

Ingredients

12 pitted Medjool dates or any soft dates (340 gm)

 

 1/4 cup / 60 ml creamy natural peanut butter

 

 57 gm bittersweet chocolate bar (70% cocoa), chopped (about 1/3 cup)

 

2 tbsp salted dry-roasted peanuts, finely chopped

 

Flaky sea salt

Preparations

Line a small rimmed baking sheet with parchment paper; set aside.

Cut a slit down the length of each date. Spoon or pipe about 1 teaspoon (5 ml) peanut butter into the open cavity of each date and arrange on prepared baking sheet; set aside.

In a medium microwave-safe bowl, microwave chocolate on high in 30-second intervals, stirring occasionally, until melted, 1 to 2 minutes. Spoon 1 tablespoon melted chocolate over stuffed dates (dates don’t need to be completely covered). Immediately sprinkle with chopped peanuts and flaky salt. Refrigerate, uncovered, until chocolate is set, about 10 minutes. Serve.

Make-Ahead and Storage

Dates can be made up to 1 week in advance and refrigerated in an airtight container.

For longer storage, freeze dates on a parchment-lined baking sheet until solid, then transfer to an airtight container or resealable freezer bag and freeze for up to 1 month. Thaw in the refrigerator before serving.

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