– Recipe by Rosie Morgan –
The pink-haired baker
A WORD FROM THE CHEF
These Chocolate Peanut Butter Stuffed Dates are the ultimate snacking treat. They are sweet, salty, crunchy, creamy and easy to prepare in large quantities. I’ve seen them described as little snickers type bites – and I agree! They are gluten free and can be made vegan using dairy free chocolate. You can make several and store them in an airtight container in the refrigerator for at least a week. They probably last over a week in the fridge but I honestly couldn’t test this as they failed to last longer in my home!
200 grams of dates
150 grams of peanut butter
50 grams unsalted roasted peanuts
40 grams of milk chocolate
Sea salt to finish
Start by opening the dates. This can be done with a sharp knife, cut on one side to create a pocket. Be careful not to cut all the way through. If your dates are already cut, carefully open them and place them on the flat, lined baking sheet.
Take about a teaspoon of peanut butter and fill each date.
Sprinkle some peanuts on top.
In a microwave-safe bowl, melt the milk chocolate in the microwave. Start with 45 seconds, then take out and stir and return to the microwave for 10 seconds until completely melted.
Using a spoon, generously pour the milk chocolate over the dates.
Sprinkle a little fleur de sel on each date.
Let stand 20 to 30 minutes until the chocolate has hardened.
Store leftovers in an airtight container in the fridge for up to a week.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer, can be found on Instagram or Facebook @pinkhairedpastrychef
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