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Parve
Easy
12 Servings
Allergens 
40 Minutes
Diets
You’ll love these soft dates filled with a chewy center, then finished with generous drizzles of chocolate, peanut butter, and a sprinkle of pecans. Inspired by Mediterranean flavors with a modern, indulgent twist.
Yields 40-45 bite-size dates; approximately half if using larger dates
1/3 cup Gefen Peanut Butter, plus 4 tablespoons for drizzling
1/3 cup raw honey
1/3 cup light brown sugar
2 cups Rice Krispies cereal
7 ounces (200 grams) Geneve Semisweet Baking Chocolate
1/4 cup chopped pecans
40–45 Beleaves Pitted Dates (about half the amount if using very large Medjool dates)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment and set aside.
Place 1/3 cup peanut butter, honey, and light brown sugar into an oven-safe pan and heat for five minutes. Remove and stir well, then return to the oven for an additional one to two minutes, until smooth and fully combined.
Remove from oven and immediately stir in the Rice Krispies until evenly coated. While the mixture is still warm, divide it among the pitted dates (gloves may help). Arrange filled dates on the parchment-lined baking sheet and allow them to cool completely. For quicker setting, place the tray in the refrigerator until fully cooled.
Melt the chocolate and drizzle generously over the cooled dates. Melt the additional four tablespoons peanut butter and drizzle over the chocolate. Sprinkle with chopped pecans while the drizzles are still warm.
Allow to set completely before serving.
Food and Prop Styling by Leah Hamaoui
Photography by Chay Berger
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