Banana Bread Coffee Syrup and Chocolate Peanut Butter Dates

Ingredients

• Medjool dates (Pitted and halved; number not specified)
• Dark chocolate (Melted; amount not specified)
• 1 tsp Peanut butter (Around 1 tsp per date; deep-roasted peanut butter recommended)
• Flaky salt (Optional; amount not specified)
• 1.5 cup Water
• 0.5 cup Soft brown sugar
• 0.333 cup Maple syrup
• 1 tsp Ground cinnamon
• 0.5 tsp Vanilla extract

Steps

1. 1

   For the dates, cut the Medjool dates in half and remove the pits.

2. 2

   Melt the dark chocolate.

3. 3

   Fill the center of each date with around 1 teaspoon of peanut butter.

4. 4

   Coat the filled dates in the melted chocolate.

5. 5

   Arrange the dates on a baking-paper-lined tray. Top with flaky salt if desired; the creator makes half without it.

6. 6

   Refrigerate for at least 1 hour, until the chocolate has hardened. Store in an airtight container in the refrigerator.

7. 7

   For the banana bread syrup, combine the water, soft brown sugar, maple syrup, cinnamon, and vanilla extract in a saucepan.

8. 8

   Bring the syrup mixture to a simmer and cook for around 10 minutes, until the banana has softened.

9. 9

   Blend the syrup until smooth.

10. 10

    Serve the syrup in coffee.

Notes

The syrup instructions refer to banana softening, but no banana is listed in the ingredients. The source gives no amounts for the dates or chocolate, and does not state how much syrup to use per coffee.

Nutrition per serving

• drink
• snack
• vegetarian
• gluten-free
• no-bake
• chilled
• afternoon pick-me-up