Snickers Stuffed Dates
HB-10089 · Hand-built original · American
Medjool dates pitted, filled with peanut butter and chopped roasted peanuts, then dipped in dark chocolate thinned with a little coconut oil. Chilled until set, they keep in a sealed container in the fridge for up to a week.
AmericanDessertMakes 10 stuffed dates110 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: medjool dates
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:10quantities adjust to match
Ingredients
- 10 Medjool dates
- 2 tbsp peanut butter
- 1/4 cup chopped roasted peanuts
- 1/2 cup dark chocolate chunks or chocolate chips
- 1 tsp coconut oil
Method
- Slit each of the 10 Medjool dates lengthways and pull the pit out of every date to open a pocket for the filling.
- Spoon about 1/2 tsp peanut butter from the 2 tbsp peanut butter into each pitted date and press a pinch of the 1/4 cup chopped roasted peanuts into that peanut butter.
- Melt the 1/2 cup dark chocolate chunks with the 1 tsp coconut oil in a microwave-safe bowl in 15-second bursts, stirring between bursts, for 1 to 2 minutes total until the chocolate runs smooth.
- Hold each filled date on a toothpick, dip it into the melted chocolate, and spoon chocolate over the date until the peanut butter filling is completely sealed inside.
- Set the chocolate-dipped dates on a parchment-lined platter and sprinkle the remaining chopped roasted peanuts over their wet chocolate tops.
- Refrigerate the stuffed dates on the platter until the chocolate shells have set firm around the peanut butter centres.
Nutrition (per serving, where published)
110 kcalCalories
2.2 gProtein
8.6 gCarbs
7.7 gFat
3.2 gSaturates
1.3 gFibre
5.6 gSugars
31 mgSodium
1 mgCholesterol
108 mgPotassium
10 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data