Chocolate-coated dates with peanut butter
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 296, total fat 15 G., saturated fats 6 G., proteins 5 G., carbohydrates 44 G., fiber 4 G., cholesterol 0 mg, sodium 173 mg, sugar 37 G.
Serving size: 1 of 10 servings
Calories 296, total fat 15 G., saturated fats 6 G., proteins 5 G., carbohydrates 44 G., fiber 4 G., cholesterol 0 mg, sodium 173 mg, sugar 37 G.
If you're craving something as sweet, salty, and crunchy as a Snickers bar, try these light chocolate-covered dates. Naturally sweet, the chewy dried fruit is filled with peanut butter and peanut chunks, then dipped in melted chocolate. Sprinkle with sea salt, drizzle with caramel, and enjoy these healthy treats that will satisfy any sweet tooth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 22 – 24 pitted Medjool dates, approximately 350g
- 1/3 cup crunchy peanut butter
- 1/4 cup roasted salted peanuts, coarsely chopped
- 220 g chopped semi-sweet chocolate
- 1 tbsp. l. coconut oil
- 1 teaspoon sea salt
- 8 soft caramel candies, approximately 45 g.
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Recipes with similar ingredients: dates, Peanut butter, semi-sweet chocolate, coconut oil, caramel, sea salt flakes
Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper. If the dates haven't been slit yet, make a slit along each date, being careful not to cut all the way through (you should end up with a small boat).
- In a medium bowl, combine the peanut butter and peanuts. Spoon about 1 teaspoon of the paste into each date and set aside.
- Combine chocolate and coconut oil in a medium microwave-safe bowl and microwave until chocolate is melted, stirring once, about 1 1/2 minutes.
- Dip 1 date in the chocolate and turn it over with a fork several times until completely coated. Use a fork to remove the date from the prepared baking sheet. Repeat with the remaining dates and chocolate, working with one date at a time. Sprinkle the dates with sea salt. Refrigerate until the chocolate sets, about 30 minutes.
- Melt the caramel in a small microwave-safe bowl in 30-second intervals, stirring occasionally, until the caramel is smooth, about 1 minute. Pour the caramel over the dates and refrigerate until set, about 10 minutes. Serve immediately or store in a tightly sealed container in the refrigerator for up to 1 week.
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