Have you ever filled a medjool date with peanut butter? It’s a delightful and quick, energy boosting treat that will get you addicted. Well, this is where I began and ended up with these indulgent little bites. This recipe is very easy, but when you present these on a plate everyone will say “ooooohh look at those!” I guarantee. Dates have a gorgeous caramel-like taste and together with the sweet peanut butter, salty pistachios and rich dark chocolate they have everything going for them. You could liken them to a mini snickers bar.
Make sure to use medjool dates, which are larger and juicer so easy to open up and fill.
This a great one for when you are short on time and need to get a dessert made for your dinner guests.
If you have any, cocktail sticks are a great tool for turning the dates in the pistachios to save your fingers getting messy!
An absolutely delightful pick me up, indulgent, snickers-like treat.
- 12 medjool dates important that they are these big ones
- 50 g roasted salted pistachios
- 60 g vegan dark chocolate
- 6-8 tsp peanut butter
Shell the pistachios and bash them up in a pestle and morter. Tip the pistachio crumbs into a bowl.
Cut into the centre of the dates to remove the stone.
Using a tsp, fill each date with about ½ tsp of peanut butter (or a bit more if you can get it in!).
Melt the chocolate in a glass bowl over a saucepan of barely simmering water.
Dip each date into the melted chocolate and roll it to cover. Use two tablespoons to help with this. Let the chocolate drip off a little and lower the date into the bowl of pistachios.
Carefully turn the date to coat in pistachios, (I used two cocktail sticks to help with this which worked a treat) and then pop it on to a plate. Repeat until they are all covered in pistachios. Put them in the fridge for 10 minutes for the chocolate to set. They will keep in the fridge for a week, but to be honest, you'll eat them all before then, they are too hard to resist!