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Bounty and snickers dates, best stuffed dates ever

BOUNTY AND SNICKERS DATES, BEST STUFFED DATES EVER

A nice way to celebrate or to snack with these delicious and completely addictive bounty and snickers dates. It is packed with the best ingredients only. No guilt here.
Category Dessert
Cuisine Plant-based
Keyword Chocolate, Dairy free, Gluten free
Prep time 15 minutes
Fridge 30 minutes
Servings 16

INGREDIENTS

SNICKERS DATES

  • 8 Medjool dates
  • ⅓ cup peanut butter
  • ¼ cup chocolate, cut into pieces - (40 gr) I use AURO or VIVANI
  • 2 tbsp peanut, roasted and crushed
  • Pinch Himalayan Salt (flakes)

BOUNTY DATES

  • 8 Sukkari dates - or any other natural dates you like
  • ⅓ cup coconut bliss (coconut butter) - at room temperature first
  • ¼ cup chocolate, cut into pieces - (40 gr) I use AURO or VIVANI
  • 2 tbsp shredded coconut (unsweetened)

INSTRUCTIONS

  • Line a big plate (that goes in the fridge) with parchment paper. For each date, cut a slit into the centre and remove the pit.

SNICKERS DATES

  • Stuff each date generously with peanut butter.
  • Using a medium pan, roast the peanuts for 2 to 5 minutes over medium heat. Chop them using a small blender or a mortar and add some salt flakes (3 pinches).
  • In the meantime, place the chocolate pieces (40 gr.) in a small heatproof bowl that fits in a small saucepan (for bain-marie). Half fill the saucepan with water, place bowl on top and bring to a simmer. Make sure the water does not touch the chocolate. Then mix regularly the chocolate with a metal spoon. Once the water starts to boil, reduce the heat and continue mixing until fully smooth.
  • Using the same metal spoon, drizzle the melted chocolate over the dates (until the top of each date is fully coated). Then, sprinkle with salty roasted peanuts.
  • Refrigerate until the chocolate has fully hardened (for approximately 30 minutes). You can keep it in the fridge up to 1-2 weeks.

BOUNTY DATES

  • First, mix well the coconut bliss until fully combined (eventually transfer it to a bowl to mix it properly). Prepare a plate that goes in the fridge for the dates.
  • (1) If the consistency of the bliss is semi soft, it is perfect. Go on and stuff the dates with it.
    (2) If the coconut bliss is liquid, place it first in the fridge for 10 minutes (maximum) before stuffing the dates.
    (3) But if the coconut bliss is too hard, place in a shallow pot of very hot water first. Then mix well and stuff the dates.
  • When the dates are stuffed with the coconut bliss, place them again in the fridge to set.
  • In the meantime, melt the chocolate in a bain-marie. Place the chocolate pieces (40 gr.) in a small heatproof bowl that fits in a small saucepan. Half fill the saucepan with water, place bowl on top and bring to a simmer. Make sure the water does not touch the chocolate. Then mix regularly the chocolate with a metal spoon. Once the water starts to boil, reduce the heat and continue mixing until fully smooth.
  • Take the dates out of the fridge. Using a teaspoon, drizzle the chocolate over the dates to cover the top (with zigzag movements). Sprinkle shredded coconut on top and refrigerate for 30 minutes minimum.