Recipe courtesy of Ree Drummond
Chocolate Peanut Butter Dates
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- Level: Easy
- Total: 25 min (includes freezing time)
- Active: 10 min
- Yield: 12 dates
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 28 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 157 mg
These make a great addition to a buffet table at a cocktail party. They are easy to make and will keep nicely in the fridge, so they can be made in advance to avoid any last-minute stress.
- Level: Easy
- Total: 25 min (includes freezing time)
- Active: 10 min
- Yield: 12 dates
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 28 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 157 mg
Ingredients
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Directions
- Take a pitted date and cut a slit vertically through one side. Peel open the date and fill with 2 teaspoons peanut butter. Set the date on a parchment-lined sheet tray. Repeat with the remaining dates.
- Melt the chocolate in a bowl in the microwave in 30-second intervals until smooth. Spoon the chocolate over the dates, covering the openings and sealing in the peanut butter. Sprinkle over the chopped peanuts and flaky sea salt. Transfer the sheet tray to the freezer until the chocolate has set, 12 to 15 minutes.
- Enjoy or store in an airtight container in the fridge for up to 1 week.
