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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.
YIELDS
16
Ingredients
- 16 dates, pitted
- 1/4 cup crunchy peanut butter (+ more as needed)
- 2 cups semisweet chocolate chips
- Flaked sea salt
Directions
- Line a baking sheet with parchment paper.
- Using a sharp knife, cut a slit in each date from end to end to butterfly them.
- Place them open-side up on the prepared sheet.
- Fill each date with about one teaspoon of peanut butter, pinch the date closed, and return to the baking sheet.
- Chill in the freezer for 15 minutes.
- 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.
- Remove the dates from the freezer. Dip them, one at a time, into the warm, melted chocolate, coating them completely.
- Return to the baking sheet and sprinkle the top of each date with a pinch of sea salt.
- Let the chocolate-covered dates set completely in the fridge until the chocolate is hardened, a few hours.
- Store in an airtight container in the fridge for up to five days.
