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Medjool Dates: I only recommend medjool dates for this recipe. They are the most widely available and my favorite!They are large and soft and taste like caramel.See this article for even more about date varieties!. Peanut Butter: I like Teddie Peanut Butter, but use whatever you have on hand. Chocolate Chips: Use any type of chocolate chips to cover the dates.

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Place on the baking sheet. In a small bowl, combine the chocolate chips and coconut oil. Melt in the microwave in 30 second increments until smooth and combined, mix with a spoon to do so. Drizzle the melted chocolate over the dates to coat. Optional to sprinkle with sea salt.

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Instructions. Cut a slit in each date and remove the pit. Fill each date with peanut butter (about ½ teaspoon) and a sprinkle of crushed peanuts. Set aside. Place the dark chocolate and the coconut oil in a microwave safe bowl and melt in the microwave in 15 second increments, stirring between each.

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Stir together the peanut butter and peanuts in a medium bowl until combined. Stuff about 1 teaspoon into each date and set aside. Combine the chocolate and coconut oil in a medium microwave-safe.

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Instructions. Spoon about half a teaspoon of peanut butter into the dates. Line a baking tray with parchment paper. Place the dates on the linked baking tray and place in the freezer for 30 minutes. Chop the pistachios very finely. Melt the chocolate and coconut oil in a bowl over a pan of simmering water.

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Stuff each date with about 1 teaspoon of peanut butter. Using a homemade double boiler (a heat safe bowl over a pot of boiling water), melt the dark chocolate with the 1 teaspoon of coconut oil until smooth. Dip half of each peanut butter stuffed date into the chocolate and then sprinkle with sea salt. Place the dates on parchment paper and.

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Sprinkle the crushed peanuts over the peanut butter. Gently push the sides of the dates together to secure them. Freeze - Freeze the filled dates for 10-15 minutes. Melt the Chocolate - While the dates are freezing, melt the chocolate. Transfer the chocolate chips to a heat-safe bowl.

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Place the dates on a flat surface (plate or baking sheet) and then, press the peanuts over to make them stick. Set aside. Add the chocolate chips and coconut oil to a small pot and warm up on medium heat. Almost constantly stir until most of the chips are melted, then remove from the heat.

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Freeze for about 10-15 minutes. Dip the dates into melted chocolate. Now melt the dark chocolate in the microwave-safe bowl, being careful not to scorch it. Then carefully dip the frozen dates into the melted chocolate, using a spoon to help fully coat the dates.

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Step 2: Dip the dates in chocolate. Melt the chocolate in a microwave. Use a long toothpick to skewer a stuffed date, then dip it into the chocolate, allowing the excess to drip off. Place the chocolate-covered date on a wax paper-lined baking sheet and remove the toothpick. Repeat with all the dates.

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Melt the chocolate chips in a shallow microwave-safe bowl for 1 minute. Stir and then return to the microwave for about 30 more seconds before stirring until completely smooth. Remove dates from the refrigerator. Dip one at a time into the melted chocolate, coating the date and the peanut butter completely.

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Discard the pits. Stuff with Peanut Butter: Place the sliced dates onto a piece of parchment paper. Scoop a teaspoon of peanut butter into the middle of the dates. Melt the Chocolate: Place the chocolate chips and coconut oil into a microwave-safe bowl and melt in the microwave, stirring every 30 seconds until smooth.

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This should produce about 1/2 cup of coconut cream. Step 2. Make the peanut butter mousse by whisking together the coconut cream, peanut butter and maple syrup. Place the bowl in the fridge for at least 30 minutes to set. Step 3. Prepare the dates by making a small slice down the centre of each and removing the pits.

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Drizzle the melted chocolate and coconut oil overtop the dark bark, using the back of a Tbsp to evenly cover the surface. Sprinkle the reserved peanuts overtop. Place the tray in the freezer to harden for 30 minutes. Remove from the freezer, place date bark onto a chopping board and cut into 12 squares using a knife.

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Stuff dates with a generous teaspoon of peanut butter inside each. Set aside. Melt the chocolate and coconut oil in a microwave safe bowl in the microwave at 15 to 30 second intervals. Stir well at each increment, until the chocolate is smooth and melted (depending on your microwave, it may be up to 1 and a half minutes.)

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In a small bowl, stir together peanut butter and 1/4 cup of the shredded coconut until combined. Stuff the dates with the peanut butter coconut mixture. Place the chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30-second increments, stirring in between, until chocolate is melted.