These are so easy to make. Sweet, chewy, chocolatey and salty… what’s not to love?
Yield: 6 dates
Ingredients
- 2 tablespoons creamy peanut butter (or nut/seed butter of choice)
- 1 tablespoon hemp seeds
- 1 tablespoon raw pumpkin seeds or chopped pecans
- A dash of vanilla (optional)
- 6 plump medjool dates
- 1 1/2 ounces dark chocolate (I used 85% cacao)
- Sea salt (optional for topping)
Preparation
Line a plate with parchment paper.
In a small bowl, add peanut butter, hemp seeds, pumpkin seeds, and optional vanilla. Mix until combined.
Slice the dates in half lengthwise (but do not cut all the way through). Remove the pits from the dates if not using pitted. Stuff each date with filling. Place the dates in the freezer for 10-15 minutes or until slightly hardened.
Melt dark chocolate in a double broiler, stirring occasionally until melted and smooth.
Remove chilled dates from the freezer. Using a spoon dip the dates in chocolate and allow excess to drip off. Top with optional sea salt. Place dates in the freezer and chill for 10-20 minutes or until the chocolate has hardened.
Notes
Any leftovers can be stored in the refrigerator in an airtight container.