Chocolate Peanut Butter Coconut Dates
These Chocolate Peanut Butter Coconut Dates are absolutely dreamy! They take no time to make and they're the perfect little healthy-ish treat.
Servings: 15 servings
Ingredients
- 15 dates, pitted
- 1/4 cup unsweetened coconut flakes, toasted and roughly chopped
- 1/3 cup creamy peanut butter
- 1/2 cup chocolate chips, I use Lilys semisweet no sugar added chocolate chips
- 1 Tbsp. sea salt, I use Maldon
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Preheat oven to 350 degrees. Spread your coconut on a baking sheet. Place the tray in the oven toast the coconut for 7-8 minutes, watching carefully so it doesn't burn and tossing it as it browns. Remove from the oven and let cool.
- Slice your dates and remove the pits. Once they're pitted you'll place them sliced part up on your prepared sheet. You'll add some of the creamy peanut butter, about one tablespoon, to the middle of each date, then top each with some of the toasted coconut.
- Melt the chocolate chips in a microwave safe bowl in 30 second intervals until smooth. Once melted, you'll spoon the melted chocolate over the coconut and then top with some of the flakey sea salt. Refrigerate for about an hour until the chocolate is set. I keep mine in the fridge in an airtight container.
Notes
If you can't find the prepackaged already toasted coconut at your market, you can toast it in your oven at 350 degrees for 7-8 minutes, watching carefully so it doesn't burn and tossing it as it browns.
You can also use plain unsweetened coconut flakes instead of toasting the coconut.