Dark Chocolate Covered Peanut Butter Stuffed Dates with Sea Salt {Texas

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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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Stuff each date with 1 tablespoon of peanut butter and place on the prepared baking sheet. Repeat with the remaining dates. Place the dates in the freezer and freeze for 15 minutes. Meanwhile, melt together the dark chocolate and coconut oil in a double broiler or in the microwave stirring every 30 seconds until melted and smooth.

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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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Prepare some chopped peanuts on the side as well as the chocolate mixture. Next, fill the dates with peanut butter before sprinkling in a little bit of chopped peanuts and carefully closing the date back up. Grab your chocolate mixture, and using a toothpick, dip the dates and cover completely. Finally, sprinkle some extra chopped peanuts on.

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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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How to Make Peanut Butter Chocolate Dates. Prep the dates. Cut the dates down the center lengthwise and remove the pit. Stuff the dates. Fill each date with 1 teaspoon of peanut butter. Add the chocolate and nuts. Melt the dark chocolate and heap the nuts out in a pile on a cutting board. Dip half of each date in the melted chocolate and then.

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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.

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Add one teaspoon of peanut butter to the center of each date. Place the stuffed dates back on the tray and freeze for 30 minutes. Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie).

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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 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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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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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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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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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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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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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.