Date and Peanut Bites

Ingredients

12 Medjool dates
100g good quality, crunchy peanut butter
100g good quality, dark chocolate, broken into chunks (70% cocoa solids or higher)
Freeze dried raspberry pieces or sea salt flakes to decorate

Method

1. Line a plate or tray with non stick baking parchment.
2. Carefully slit each Medjool date lengthways and remove the stone, making sure not to cut all the way through.
3. Fill each date with a generous amount of peanut butter and place them onto the lined plate.
4. Transfer to the freezer for at least one hour. This step is important, as frozen dates allow the chocolate to set quickly and form a thick coating, without needing to double dip.
5. Place the dark chocolate in a heatproof bowl set over a pan of gently simmering water and allow to melt slowly.
6. Using a fork, dip each frozen date into the melted chocolate, allowing the excess to drip off before returning it to the baking parchment. Sprinkle with freeze dried raspberry pieces or a pinch of sea salt flakes while the chocolate is still soft.
7. Pop back into the freezer to set fully for an hour. Then store in the fridge or freezer. Allow to defrost before eating .

Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.