Chocolate Covered Peanut Butter Dates

Chocolate Covered Peanut Butter Dates are sweet, gooey, decadent and coated in delicious Dark Chocolate.

5 from 1 vote

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Course: Dessert

Cuisine: Chocolate, Vegan

Prep Time: 10

Total Time: 10

Servings:

Calories: 180kcal

Author: Yasmin

Equipment

Glass Bowl
Greaseproof Paper
Fork
Saucepan if melting the Chocolate using the Bain-Marie method
Sharp Knife
Small spoon or knife

Ingredients

1 tbsp Coconut Oil
8 Medjool Dates fresh and soft
1 cup Dark Chocolate
¼ cup Peanut Butter smooth or crunchy

US Customary - Metric

Instructions

Using a sharp knife, carefully slice the Medjool Dates in half, and remove the stones from the centre.
8 Medjool Dates
Using a spoon or knife, fill the halved Dates with the Peanut Butter. You can add as much or as little as you like.
¼ cup Peanut Butter
Place two halved Peanut Butter stuffed Dates back together to form a whole Date.
Melt the Chocolate either using a microwave or a Bain-Marie*. Leave the melted Chocolate to cool for 5-10 minutes to allow it to thicken a bit. This will allow it to stick to the Date easier and you'll get a thicker Chocolate Coating. Once cooled, add the Peanut Butter stuffed Date to the Chocolate.
If melting the Chocolate by Microwave; Place the Chocolate and Coconut Oil in the Glass bowl, and microwave for 30 second increments until fully melted and smooth, stirring between each interval.
1 cup Dark Chocolate, 1 tablespoon Coconut Oil
Place the Peanut Butter stuffed Date in to the bowl of cooled melted Chocolate. Then using a fork, turn gently until fully coated.
Place a sheet of greaseproof paper on to a plate, or flat oven tray. Then put the Chocolate Coated Dates on to the greaseproof paper, once dipped, before transferring them all to the fridge to set.
If adding something on top of your Chocolate Covered Dates, such as Chopped Peanuts or Hemp seeds (like our photos), do so whilst the Chocolate it still melted, before transferring to the fridge to set.

Notes

*For the perfect Bain-Marie: Choose a saucepan with a diameter a bit smaller than a glass bowl you will use to melt the Chocolate in. Make sure that the bowl can sit snugly on top of the saucepan but, crucially, doesn't come into contact with the water at any point. Then with water boiling add the Chocolate to the glass bowl and stir gently until melted.

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