Dark Chocolate Covered Peanut Butter Stuffed Dates with Sea Salt { and a re
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- sea salt
- 12 fresh whole dates
- 1/4 cup crunchy peanut butter
- 1 (10 ounce) bag dark chocolate chips (i use ghirard
- Carbohydrate 2.30080000194498 g
- Cholesterol 0 mg
- Fat 5.32693333783646 g
- Fiber 0.853333334054699 g
- Protein 2.56640000216951 g
- Saturated Fat 0.861973334062003 g
- Serving Size 1 1 Serving (11g)
- Sodium 99.803025043823 mg
- Sugar 1.44746666789028 g
- Trans Fat 0.266666666892093 g
- Calories 63 calories
With a sharp knife, cut a small slit across the top of each date from end to end. Lightly squeeze the date and pry out the seed. Place on a parchment-lined baking sheet.Fill each date with a heaping teaspoon of peanut butter and return to the baking sheet. Place peanut butter stuffed dates in the freezer for 15 minutes.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. Return to the baking sheet and wait about a minute before sprinkling the top of each date with a pinch of sea salt.Let chocolate covered dates set completely at room temperature (or quicker in the refrigerator) before enjoying.
