National Chocolate Day Recipe
Ingredients
Dates
- 24 Medjool date, pitted
- 1/3 cup natural low-sodium creamy peanut butter
- 1/4 cup unsalted roasted peanuts, roughly chopped and toasted
Chocolate Drizzle
- 1/2 cup vegan dark chocolate chips
- 1/2 tsp olive oil
Preparation
Dates
- Line a large rimmed baking sheet with parchment paper. Remove and discard the stems from the dates. With a sharp knife, carefully slice the dates lengthwise to remove and discard the pits; do not cut the dates fully in half. Place the opened dates on the prepared baking sheet.
- Add the peanut butter to a zip-top bag or pastry bag. Slightly warm the peanut butter by gently working it in your hands to make it easier to pipe into the dates. Cut a small corner off of the bag and pipe about a ½ teaspoon into each date. Sprinkle each date with chopped peanuts.
Chocolate Drizzle
- In a microwave-safe dish, combine the chocolate chips and olive oil and microwave for 15-second increments, stirring after each cycle, until smooth and melted.
- Carefully pour the melted chocolate into a zip-top bag or pastry bag. Cut a small corner off of the bag and generously drizzle over each date.
- Refrigerate for 10 to 15 minutes to allow the chocolate to set. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Nutrition Facts
Serving size:
Per Serving:
Calories: 133 Fat: 4g Saturated Fat: 1g Cholesterol: 0mg Sodium: 18mg Carbohydrates: 22g Fiber: 2g Protein: 2g
Saturated Fat: 1g Cholesterol: 0mg Sodium: 18mg Carbohydrates: 22g Fiber: 2g Protein: 2g
