Chocolate Peanut Butter Date Cups

Ingredients

• 12 Medjool dates (Soft; shape into cups)
• 0.5 cup Peanut butter (Creamy)
• 0.25 cup Walnuts (Chopped)
• 1 cup Dark chocolate (Melted)
• Fleur de sel (A pinch, to finish)

Steps

1. 1

   Prepare a 12-cup muffin mold. If the dates contain pits, split each date lengthwise and remove the pit while keeping the date as intact as possible.

2. 2

   Press one soft Medjool date into each muffin cavity, molding it against the bottom and sides to form a small cup. Patch any thin spots with pieces of date so the filling will stay contained.

3. 3

   Fill each date cup with creamy peanut butter, dividing the 1/2 cup evenly among the 12 cups.

4. 4

   Sprinkle the chopped walnuts over the peanut butter, adding a few pieces to each cup and gently pressing them into the filling.

5. 5

   Freeze the filled date cups until completely firm, about 1 to 2 hours.

6. 6

   Melt the dark chocolate until smooth. Use a double boiler or microwave it in short intervals, stirring between intervals, and allow it to cool slightly so it is warm but not hot.

7. 7

   Dip each frozen date cup into the melted dark chocolate, turning it to coat the outside thoroughly. Allow excess chocolate to drip back into the bowl, then place the coated cups on a parchment-lined tray.

8. 8

   Finish each cup with a small pinch of fleur de sel while the chocolate is still wet.

9. 9

   Return the coated date cups to the freezer until the chocolate shell is completely crisp and set, about 30 to 60 minutes.

Notes

Keep the finished date cups frozen for a firm shell, or let them stand briefly at room temperature before serving for a softer, gooey center. Store in an airtight container in the freezer.

Nutrition per serving

• dessert
• no-bake
• frozen dessert
• naturally sweetened
• vegetarian
• gluten-free
• chocolate
• peanut butter