80g dark chocolate: Opt for 70% cocoa or higher for a rich taste.
1 tbsp coconut oil: Helps the chocolate melt smoothly.
2 tsp maple syrup: Adds a touch of sweetness to balance the dark chocolate.
Equipment Needed
Sharp knife for slicing dates
Small saucepan or heatproof bowl
Bain-marie (or a pot and heatproof bowl for a makeshift double boiler)
Greaseproof paper
Tray or baking sheet
Spatula for dipping
Instructions:
Prepare the Dates: Slice each medjool date lengthwise and remove the pits, but be careful not to slice all the way through. Fill each date with peanut butter or whole nuts, then place them in the refrigerator to chill while you prepare the chocolate.
Melt the Chocolate: In a heatproof bowl, combine the dark chocolate, coconut oil, and maple syrup. Melt the mixture over a bain-marie (double boiler) until smooth. Allow the chocolate to cool slightly, so it thickens a bit but doesn’t harden.
Dip the Dates: Take the stuffed dates from the refrigerator and dip each one into the melted chocolate, ensuring it’s fully coated. Place them on a tray lined with greaseproof paper.
Chill and Set:
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