Medjool dates stuffed with peanut butter and dipped in chocolate with raspberry and coconut topping.
Course Dessert, Snack
Cuisine vegan option, vegetarian
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 12people
Calories 149kcal
Author Stephanie McKercher, RDN
Equipment
Knife and cutting board
Microwave-safe bowl/microwave or double boiler/burner
Fork
Freezer/Refrigerator
Ingredients
12Medjool dates
¼cuppeanut butter
½cupchocolate chips(use vegan/dairy-free chocolate chips if desired)
¼cupfreeze-dried raspberries,ground or crushed (see note), optional
1tablespoonunsweetened shredded coconut,optional
Instructions
Slice dates three-quarters of the way through and remove the pits.
Spoon one teaspoon of peanut butter into the center of each date and place on a parchment-lined freezer-safe plate. Transfer the dates to the freezer while you melt the chocolate.
Melt the chocolate in a double boiler or the microwave (see note).
Remove dates from the freezer. Drop one date in the melted chocolate and use a fork to spin it until it’s evenly coated in chocolate. Return the chocolate date to the parchment-lined plate. Repeat with the remaining dates.
Mix the ground/crushed raspberries and coconut in a small bowl (if using).
While the chocolate is still melted, sprinkle the raspberry and coconut mixture on top of the dates if desired. (I like to add the toppings to half of the date only but you can decorate however you like.)
Chill chocolate dates in the refrigerator for at least 2 hours before serving.
Notes
Grind the freeze-dried raspberries in a spice grinder or use your fingers to crush them into small pieces.To make a double boiler for melting chocolate, add an inch of water to a pot over medium heat. Place a metal bowl on top so that it sits in the pot without touching the bottom. Add the chocolate and heat until melted, stirring occasionally.To melt chocolate in the microwave: Add the chocolate to a microwave-safe bowl and heat in 30-second increments until melted, stirring in between.Storage: Store in an airtight container and refrigerate for up to one week or freeze for up to three months.Vegan/dairy-free variation: Use vegan chocolate chips.Nut-free variation: Substitute tahini or sunflower seed butter for the peanut butter.