Sweet and salty, healthy and delicious. These salted chocolate peanut butter stuffed dates will be your new favorite after dinner treat. Just 4 ingredients and 5 minutes of hands on time!
I have a secret love. Multiple secret loves, in fact. With Halloween being this month, my loves are that much harder to resist. They’re so cute and small and bite sized. Usually I don’t have a problem resisting since they’re usually so big and I would never want to eat a whole one at once but when they’re just two bites…. well, two bites won’t hurt right?
It’s candy bars. Obviously. I have a thing for Mars bars and a completely unreasonable obsession with m&ms and reese’s pieces. Coffee Crisp? Sure, why not? It’s just little. Caramilk? Obviously. I draw the line at Hershey’s cookies and creme, though. That stuff is a wax flavored white substance with speckles of brown crunchy crap. Thank God I do draw the line somewhere. I’m also thankful I can resist mini eggs if it isn’t Christmas or Easter. Phew.
Honestly, this stuff is NEVER in my home. EVER. I have an annoyingly strong aversion to chemicals entering my body. I have no problem with sugar, obviously, but chemicalized crap? Yeah, I’m not a fan of that. There’s a nice stash of delicious dark chocolate bars in my cupboard and I have some natural milk chocolate in there too but gosh, sometimes, I just want to be a kid again and not care. I want to eat a damn candy bar and not worry about the ingredients. I have a box of frosted cheerios on top of my fridge for the moments such as these but in general, there won’t be a single overly processed thing in my kitchen. Except in moments of weakness and at Halloween.
I’ve developed this little habit of having dinner, watching Chopped with Mark, doing dishes and cleaning the kitchen, going for a long walk in the neighborhood we desperately want to live in one day, and then coming home and having a mars bar or m&ms or whatever while watching Gilmore Girls. It isn’t a TERRIBLE habit but I figured I should probably find something better to have that would be equally amazing if not better.
I remembered the days when I used to stuff a medjool date with peanut butter and happily eat that morning, noon or night and immediately decided to stuff a whole bunch of them, cover them in chocolate and sprinkle them with flaky salt. I got to work, covered them all, froze them for 15 minutes then popped them in to the fridge for my desperate nightly sweet fix.
All I can say is halle-fricken-lujiah. These things are AAAAAAHMAZING. I took my first bite and basically died and went to heaven. They are incredible. They’re chocolatey, ever so slightly salty, caramelly and exploding with peanut butter. You guys, they’re so much better than a mars bar. SO MUCH BETTER. Oh and they took me all of 5 minutes of hands on time to make.
Yeah, I’m really happy right now.
OH BUT ALSO. Try covering them in white chocolate. Anyone who loves white chocolate reese’s peanut butter cups know what I’m talkin’ about. ALSO almond butter, pecan butter, coconut butter and cashew butter are aaaaallllll amazing. Just in case you’re a weirdo and don’t like peanut butter. Or you’re allergic. I’m also a fan of sunflower seed butter if you’re allergic to all nuts. I’ve had a lot of chocolate covered, nut butter stuffed dates. Also maple bourbon bacon wrapped dates. But that’s another story for another day.
- 12 medjool dates, sliced lengthwise, pits removed
- 8-12 tsp natural peanut butter, smooth or crunchy
- ½ cup milk, dark or white chocolate chips
- flaky salt
- In a microwave safe bowl, microwave chocolate for 30 seconds, stir well and then microwave another 30 seconds.
- Remove bowl and stir constantly for 10-15 more seconds until all of the chocolate is melted.
- Fill dates with ½-1 tsp of peanut butter (depending on how much will fit inside) and, using a for and spoon, dip dates, one at a time in the chocolate, covering completely.
- Allow excess chocolate to drip off on the fork and transfer to a parchment paper lined baking sheet.
- Repeat with all 12 dates.
- Top each date with flaky salt and place in the freezer for 15 minutes or until chocolate has set.
- Transfer dates to a sealed container and keep in the fridge for up to 3 weeks.
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