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When you’re looking for a good-for-you treat that will satisfy your sweet tooth, Medjool dates are your best friend. Sticky and honey-sweet, they are the candy of nature – and these two delicious stuffed variations take them up a notch by imitating the flavor profile of two of the most popular candy bars out there! As a macro perk, the healthy fats in the fillings balance the dates’ natural sugar content, softening their glycemic impact and making them a filling snack.
1/2 cup unsweetened shredded coconut, plus more for topping
2 tablespoons Heaven & Earth Coconut Oil, melted
2 tablespoons Gefen Honey or pure maple syrup
pinch sea salt
1/2 teaspoon cinnamon
12 large, very soft Medjool dates, such as Beleaves
9 ounces 50-72% chocolate chips, for coating
1/2 cup Haddar Chunky Peanut Butter or all natural almond butter, or for a nut-free option, sunflower butter, chilled
2 tablespoons chopped peanuts or almonds (optional)
1/4 cup dark chocolate chips or chocolate pieces, melted
sea salt flakes, to taste
In a bowl, combine the shredded coconut, coconut oil, maple syrup or honey, pinch of salt and cinnamon. Process until a smooth paste is formed; set aside.
Cut the dates in half lengthwise on one side and remove the pit. Hold the open date up to a strong light and inspect for insects.
Stuff a small amount of coconut mixture into each date and press to close.
Place stuffed dates in the freezer to firm for 15-20 minutes.
Melt the chocolate over a double boiler or in a microwave.
Dip the cold dates in the chocolate. Roll each to cover completely and then life out with a fork, letting the excess chocolate drip off before placing on a parchment-lined baking sheet.
Sprinkle extra shredded coconut on top of each chocolate-covered date as you go.
Place the finished dates in the refrigerator to firm.
Serve cold or bring to room temperature for 10 minutes before serving for a softer bite.
Refrigerate nut butter for at least one hour to harden up a bit. Note: If nut butter has separated, stir well before refrigerating.
Using a paring knife, carefully cut a slit into each date and remove each pit. Hold the open date up to a strong light and inspect for insects.
Fill each date with nut butter; freeze for 15 minutes to set.
Meanwhile, using the double broiler method or the microwave, melt chocolate chips.
Drizzle dates with melted chocolate; sprinkle with chopped nuts (if using) and sea salt flakes.
Place the finished dates in the refrigerator to firm.
Serve cold or bring to room temperature for 10 minutes before serving for a softer bite.
Reproduced from More Food You Love That Loves You Back with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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these are delicious!