Peanut Butter Egg Stuffed Dates
Ingredients
- 6 ounces milk chocolate
- 12 whole medjool dates
- 1/2 cup almond flour
- 1/2 cup peanut butter
- (optional) Flaky sea salt
Preparation
Line a small baking sheet or plate with parchment paper or wax paper.
Melt the chocolate in the microwave or over a small pot of simmering water until it reaches a pourable consistency.
Tear the dates in half without separating the pieces and remove and discard the pits.
Stir the peanut butter into the almond flour until it forms a cookie dough consistency and adjust with more peanut butter or almond flour if necessary.
Fill each date with about one teaspoon of the peanut butter filling, pinch the halves together to adhere and repeat for all dates. Optionally, shape into flattened ovals.
Skewer the stuffed dates and coat evenly in melted chocolate, letting excess drip off. Arrange on the prepared sheet, sprinkle with flaky sea salt if desired and let set in a cool spot away from heat sources.
Tips
You can chill the dates in the refrigerator to speed up the setting process, but allowing the chocolate to set at room temperature gives a softer bite similar to original peanut butter candies.
