Chocolate Peanut Butter Bombs
Craving something chocolaty, caramelly, and peanut buttery? Gluten-free, make-ahead and freezer-friendly Stuff Medjool dates – which naturally have a caramelly taste – with peanut butter and salty peanuts and coat them in chocolate and you have the simplest but most scrumptious of chocolaty treats.
Ingredients
- 12 Medjool dates
- 2-3 tbsp natural peanut butter
- ¼ cup roasted, salted peanuts, coarsely chopped
- 8 oz vegan dark chocolate or chocolate chips
Instructions
- Use a small knife to carefully cut a slit down the length of a date. Use your fingers to remove the pit in the middle and discard it. Repeat with the remaining dates.
- For each date, spoon about ½ tsp peanut butter into the cavity of the date and sprinkle about 1 tsp chopped peanuts.
- Melt the chocolate in a microwave-safe bowl in 20-second increments, stopping to stir as needed. Remove from the microwave when just a few tiny pieces are not melted, and stir to finish melting. (This will ensure that you do not burn the chocolate.)
- Line a baking sheet or plate with parchment paper. Using small tongs, two forks, or toothpicks, dip a peanut butter–filled date into the melted chocolate and gently turn it to coat. Place the chocolate-covered date on the prepared baking sheet, and sprinkle the top with some extra chopped peanuts. Repeat with all of the dates. Pop the baking sheet in the fridge or freezer until the chocolate is set.
Notes
- If you do not have a microwave, you can melt the chocolate in a double boiler.
- You can sub the peanut butter with your favourite nut or seed butter, and sub the peanuts with your favorite nuts or seeds. Almond butter with crushed almonds, cashew butter with chopped cashews, or sunflower seed butter with roasted sunflower seeds are some delicious options!
- Store in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.