Chocolate-Coated Dates With Almond Butter Filling
By Leora Barak
12 medjool dates
12 tsps pure almond butter or peanut butter or sesame tahini paste
1 85g. bar - 70% dark chocolate, broken into squares
1 tsp coconut oil
Shredded unsweetened coconut, sea salt or finely chopped nuts
Begin by slitting each date lengthwise. Remove the pit.
Fill each date with a teaspoon of almond butter.
Place stuffed dates onto parchment paper-lined pan and freeze for 1/2 hour.
In the meantime, melt chocolate with coconut oil over Bain Marie*.
Remove stuffed dates from freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with shredded coconut, sea salt or nuts.
Return to freezer for additional 1/2 hour or until chocolate coating is set.
Once set, place dates in an airtight container and store in freezer or fridge.
* Bain Marie: Place the chocolate squares + coconut oil in a heatproof bowl over a pan of simmering water. The base of the bowl should sit above the water without touching it. Once the water begins to boil, turn heat off and keep stirring while allowing the chocolate, together with the coconut oil, to melt until it is smooth, shiny and glossy.