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Add one teaspoon of peanut butter to the center of each date. Place the stuffed dates back on the tray and freeze for 30 minutes. Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie).
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Prepare some chopped peanuts on the side as well as the chocolate mixture. Next, fill the dates with peanut butter before sprinkling in a little bit of chopped peanuts and carefully closing the date back up. Grab your chocolate mixture, and using a toothpick, dip the dates and cover completely. Finally, sprinkle some extra chopped peanuts on.
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Sprinkle the crushed peanuts over the peanut butter. Gently push the sides of the dates together to secure them. Freeze - Freeze the filled dates for 10-15 minutes. Melt the Chocolate - While the dates are freezing, melt the chocolate. Transfer the chocolate chips to a heat-safe bowl.
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In a small bowl, stir together peanut butter and 1/4 cup of the shredded coconut until combined. Stuff the dates with the peanut butter coconut mixture. Place the chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30-second increments, stirring in between, until chocolate is melted.
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Step 2: Dip the dates in chocolate. Melt the chocolate in a microwave. Use a long toothpick to skewer a stuffed date, then dip it into the chocolate, allowing the excess to drip off. Place the chocolate-covered date on a wax paper-lined baking sheet and remove the toothpick. Repeat with all the dates.
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This should produce about 1/2 cup of coconut cream. Step 2. Make the peanut butter mousse by whisking together the coconut cream, peanut butter and maple syrup. Place the bowl in the fridge for at least 30 minutes to set. Step 3. Prepare the dates by making a small slice down the centre of each and removing the pits.
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How to Make Peanut Butter Chocolate Dates. Prep the dates. Cut the dates down the center lengthwise and remove the pit. Stuff the dates. Fill each date with 1 teaspoon of peanut butter. Add the chocolate and nuts. Melt the dark chocolate and heap the nuts out in a pile on a cutting board. Dip half of each date in the melted chocolate and then.
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Stuff each date with about 1 teaspoon of peanut butter. Using a homemade double boiler (a heat safe bowl over a pot of boiling water), melt the dark chocolate with the 1 teaspoon of coconut oil until smooth. Dip half of each peanut butter stuffed date into the chocolate and then sprinkle with sea salt. Place the dates on parchment paper and.
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Stir together the peanut butter and peanuts in a medium bowl until combined. Stuff about 1 teaspoon into each date and set aside. Combine the chocolate and coconut oil in a medium microwave-safe.
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Discard the pits. Stuff with Peanut Butter: Place the sliced dates onto a piece of parchment paper. Scoop a teaspoon of peanut butter into the middle of the dates. Melt the Chocolate: Place the chocolate chips and coconut oil into a microwave-safe bowl and melt in the microwave, stirring every 30 seconds until smooth.
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Medjool Dates: I only recommend medjool dates for this recipe. They are the most widely available and my favorite!They are large and soft and taste like caramel.See this article for even more about date varieties!. Peanut Butter: I like Teddie Peanut Butter, but use whatever you have on hand. Chocolate Chips: Use any type of chocolate chips to cover the dates.
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Place the dates on a flat surface (plate or baking sheet) and then, press the peanuts over to make them stick. Set aside. Add the chocolate chips and coconut oil to a small pot and warm up on medium heat. Almost constantly stir until most of the chips are melted, then remove from the heat.
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Instructions. Spoon about half a teaspoon of peanut butter into the dates. Line a baking tray with parchment paper. Place the dates on the linked baking tray and place in the freezer for 30 minutes. Chop the pistachios very finely. Melt the chocolate and coconut oil in a bowl over a pan of simmering water.
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Stuff dates with a generous teaspoon of peanut butter inside each. Set aside. Melt the chocolate and coconut oil in a microwave safe bowl in the microwave at 15 to 30 second intervals. Stir well at each increment, until the chocolate is smooth and melted (depending on your microwave, it may be up to 1 and a half minutes.)
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Place on the baking sheet. In a small bowl, combine the chocolate chips and coconut oil. Melt in the microwave in 30 second increments until smooth and combined, mix with a spoon to do so. Drizzle the melted chocolate over the dates to coat. Optional to sprinkle with sea salt.
Peanut Butter Stuffed Chocolate Covered Dates Happy Foods Tube
Drizzle the melted chocolate and coconut oil overtop the dark bark, using the back of a Tbsp to evenly cover the surface. Sprinkle the reserved peanuts overtop. Place the tray in the freezer to harden for 30 minutes. Remove from the freezer, place date bark onto a chopping board and cut into 12 squares using a knife.
