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Kate's dates

"My friend Kate (my go-to friend for skiing and also let’s-go-out-somewhere-for-a-cocktail) shared this decadent treat, which is now a firm favourite of mine. It combines peanut butter and chocolate—my idea of a perfect pair. The deal was that we’d call the recipe Kate’s Dates. It’s hard to eat just one."

Find Trish's cookbook, My New Table: Everyday Inspiration for Eating + Living, here.



  • 16 dates, pitted
  • 1/4 cup crunchy peanut butter (+ more as needed)
  • 2 cups semisweet chocolate chips
  • Flaked sea salt


  1. Line a baking sheet with parchment paper.
  2. Using a sharp knife, cut a slit in each date from end to end to butterfly them. 
  3. Place them open-side up on the prepared sheet. 
  4. Fill each date with about one teaspoon of peanut butter, pinch the date closed, and return to the baking sheet.
  5. Chill in the freezer for 15 minutes.
  6. Bring a medium pot of water to a simmer, place a stainless steel bowl over the pot, and melt the chocolate. Or, in a microwave-safe bowl, melt the chocolate for one to 1-1/2 minutes in  the microwave.  Stir until completely smooth. Set aside to start to cool.
  7. Remove the dates from the freezer. Dip them, one at a time, into the warm, melted chocolate, coating them completely.
  8. Return to the baking  sheet and sprinkle the top of each date with a pinch of sea salt.
  9. Let the chocolate-covered dates set completely in the fridge until the chocolate is hardened, a few hours.
  10. Store in an airtight container in the fridge for up to five days.

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