This post is going up way later than I planned, but I’m in Miami this week so the sunny beach took priority over sitting inside in front of my computer.
When I saw that this month’s Recipe Redux theme to create a recipe showcasing my favorite chocolate flavor pairing, I was stuck. There are so many flavor pairings with chocolate that I love- peanut butter and chocolate, caramel and chocolate, sea salt and chocolate… the list goes on! So what did I do? I combined all my favorite chocolate pairings into one perfect recipe. Peanut butter stuffed dates covered in chocolate and topped with sea salt. Yes, it happened.
The dates lend a natural caramel flavor and the peanut butter oozes out of the dates when you take a bite. The sea salt balances the sweetness and brings out all the flavor.
Let me give you a little glimpse into how good these are. I had my friend, Brittany, over the day after I made them and we both ate 8 of them together. Yikes. They are dangerously good!
I hope you’ll make them- they would make a great gift or after-dinner treat.
What’s your favorite chocolate flavor pairing?
If you’re looking for other delicious chocolate pairings, here’s a list of just some of the recipes on 24 Carrot Life: Chocolate Hazelnut Mousse Cups, Gluten Free Pumpkin Chocolate Chip Cookies, Chocolate Peanut Butter Fudge Squares, Whole Wheat Chai Chocolate Chip Scones, Sea Salt & Turbinado Sugar Chocolate Covered Almonds, Reese’s Pretzel Protein Smoothie, and Almond Mocha Protein Rice Bars.
- 10 medjool dates, sliced lengthwise and pit removed
- 5 teaspoons natural peanut butter, divided
- 3/4 cup chopped dark chocolate (use a high percentage of cocoa, at least 70%)
- Melt dark chocolate in the microwave at 30 second intervals until completely melted.
- Stuff each date with 1/2 teaspoon peanut butter and slightly close the dates around the peanut butter.
- Roll each date in melted chocolate and tap against the bowl to let any excess chocolate drip off. Place on wax or parchment paper to cool. Sprinkle large flake sea salt on each date and let cool overnight at room temperature (or place in the fridge or freezer to speed up the process).
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