Ingredients:

  • 15 large Medjool dates, pitted
  • 1/4 cup natural creamy peanut butter
  • 1/3 cup roasted unsalted peanuts, chopped
  • 1 pinch flaky sea salt
  • 1 cup dark chocolate chips (70% cocoa)
  • 1 tsp refined coconut oil

Instructions:

  1. Using a paring knife, slit each Medjool date lengthwise to remove the pit, creating a pocket without cutting all the way through.
  2. Fill each date pocket with approximately 1 teaspoon of creamy peanut butter.
  3. Press chopped roasted peanuts into the peanut butter filling for the 'snickers' crunch.
  4. Combine 1 cup chocolate chips and 1 tsp coconut oil in a glass bowl over simmering water. until the mixture is glossy and liquid.
  5. Drop a date into the chocolate, roll to coat, and lift with a fork. Tap the fork on the edge of the bowl to remove excess chocolate.
  6. Place the coated dates on a parchment-lined baking sheet, sprinkle with flaky sea salt, and let them sit for 5 minutes after removing from the fridge. until the chocolate loses its chill haze.