Date Snickers.

Makes 10 (2 per serving) · Prep: 15 min · Chill: 20 min

Build Your Snack

Healthy Fats
5–10 tsp unsweetened peanut butter (½–1 tsp per date)
2 Tbsp crushed roasted peanuts
¼ cup dark chocolate chips, 70%+ (Hu, Lily's, ChocZero)
1 tsp coconut oil

Complex Carbs
10 Medjool dates

Extras
Flaky sea salt

Make It

1. Slice each date lengthwise and remove the pit, keeping the date attached on one side.

2. Fill each with peanut butter and press in a few crushed peanuts. Pinch closed.

3. Melt the chocolate chips with the coconut oil in the microwave in 30-second bursts, stirring between each, or over a water bath.

4. Dip or drizzle each date with the chocolate and place on parchment paper.

5. Sprinkle with flaky sea salt and any remaining peanuts.

6. Chill 20 minutes until the chocolate sets.

Make It Your Own

• Swap the peanut butter for almond, cashew, or sunflower seed butter

• Skip the peanuts and use cacao nibs for crunch

• A pinch of Ceylon cinnamon in the peanut butter

Notes

• Use soft, plump Medjool dates. Older dry ones will not open or fill properly.

• If your dates are firm, microwave them for 10 seconds to soften.

• Keep in the fridge up to a week, or the freezer up to 2 months. Let frozen ones sit out a few minutes before eating.

• Dates are a natural sweetener but they are still concentrated sugar. Two is a snack, not a handful.