Ingredients
Equipment
Instructions
- Make a lengthwise slit in each Medjool date and remove the pit. Be careful not to cut all the way through. Place them on a parchment-lined baking sheet.
- Carefully spoon about 1 teaspoon of creamy peanut butter into each date's cavity. Press one roasted peanut into the center of the peanut butter.
- In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and completely melted.
- Using two forks, dip each stuffed date into the melted chocolate, turning to coat it completely. Lift it out and tap the fork gently against the side of the bowl to let the excess chocolate drip off.
- Place the chocolate-covered date back on the parchment paper. While the chocolate is still wet, sprinkle with flaky sea salt. Repeat for all dates. Refrigerate for 10-15 minutes, or until the chocolate is completely firm.
Notes
Don’t Overheat the Chocolate: The key to a glossy, snappy shell is to melt the chocolate gently. Overheating can cause it to become thick and dull.
The Coconut Oil is Key: This helps thin the chocolate slightly, making it easier to dip and giving it that beautiful, professional-looking sheen.
Work Quickly: Have your sea salt ready to go. You need to sprinkle it on while the chocolate is still wet for it to adhere properly.
The Coconut Oil is Key: This helps thin the chocolate slightly, making it easier to dip and giving it that beautiful, professional-looking sheen.
Work Quickly: Have your sea salt ready to go. You need to sprinkle it on while the chocolate is still wet for it to adhere properly.
