Juicy medjool dates stuffed with nut butter and chopped flecks of dark chocolate, with a hefty pinch of flaked sea salt. No cooking or baking or even involved..! One of my favourite snacks, especially if I'm travelling and hiking. If I'm at home, I keep them in the fridge or freezer for a hard toffee stick-my-teeth-together texture
Total time to make : 5 minutes Time to prep : 5 minutes
Servings : makes 10
Ingredients
10 medjool dates
50g any nut butter (I use Pics)
20g good quality dark chocolate, chopped finely into chunks
2 tsp quality flaked sea salt (my favourite is Maldon)
Method
Slice the medjool dates in half, lengthways and remove the stone
Fill each date with 1 tsp nut butter
Top with the chopped chocolate and a hefty pinch of flaked sea salt
Nutritional Information
(per date)
95 calories
2g protein, 16g carbs, 2g fat
Good to know:
Store ready-to-go in an airtight container in the fridge for up to 1 week
Can be frozen (without the chocolate and salt topping) for a hard toffee texture
Make sure they're medjool dates as they are much larger, juicer and plumper than regular dates. They can be more expensive, I buy mine in bulk from Aldi