These treats are so simple, yet so divine, you will think you are eating something really decadent! It is important to use Medjool dates as they are soft and chewy (a bit like toffee) which give these treats their distinct texture – other dates can be used, but the results won’t be the same. Thanks to Feed-Me-Momma for the idea!
24 Medjool dates
200g peanut butter or make your own using roasted unsalted peanuts and the recipe above.
200g good quality dark chocolate, broken into chunks (70% cocoa solids or higher)
Freeze dried raspberry pieces
- Cover a plate with non-stick baking paper.
- Slit the Medjool dates to remove the stones, taking care not to slice them right through.
- Fill each date a generous amount of peanut butter and pop them onto the plate. Place in the freezer for at least one hour. This is really important as when you come to dip them in the melted chocolate they will set immediately with a thick layer of chocolate. This means you don’t have to double-dip them.
- In the meantime, melt the broken chocolate in a bowl over hot water until melted. Allow to cool for ten minutes, then dip the frozen dates into the melted chocolate using a fork and place them on a layer of non-stick baking parchment to set. The parchment is important, otherwise the treats will stick to a plate and the chocolate will tear when you try and remove them. Sprinkle with freeze dried raspberry pieces. Store in the fridge for up to a week.