These chocolates, I tell ya! They are so decadent and rich but also free of any added sugar as they’re sweetened with medjool dates! That means a healthy dessert which equals guilt-free indulging and a satisfied sweet tooth with no sugar crash. I may or may not have snuck one for breakfast the other day… so no judgement here if you find them beckoning you at 9am. Or noon. Or anytime. Because, health.
Every time I make these, they vanish within days, so feel free to make an extra batch as they’ll keep well in the freezer. This recipe uses a combination of almond and peanut butter, but if you only have almond butter or only peanut butter on hand (or even sunbutter if you’re nut-free) no need to run to the store! These are great made completely with just one kind of nut butter, so feel free to experiment with whatever is in your cupboard!
You can also experiment with different toppings like shredded coconut, sunflower seeds, pistachios, walnuts, or dried fruit. Enjoy!
PEANUT BUTTER CHOCOLATES WITH ALMOND DATE CARAMEL
Makes 22 chocolates
For the almond date caramel filling:
- 25 medjool dates, pitted
- 3 tablespoons salted almond butter (if unsalted, add a pinch or two of salt)
- 1/2 tablespoon coconut oil, melted
- 1 teaspoon vanilla
For the chocolates:
- 10 oz dark chocolate (72% cacao or greater)
- Peanut butter
- Whole almonds, three for every chocolate
- Flaky sea salt
To make the almond date caramel filling:
Place the pitted medjool dates, almond butter, coconut oil, and vanilla in a food processor or blender and pulse a few times or until combined and the dates are fully blended. Divide and roll into balls about 1 inch in diameter (I ended up with 22 total). Set aside.
To assemble the chocolates:
Melt the chocolate by simmering a pot of water under a glass bowl or in the microwave, stirring and heating until fully melted.
On a parchment lined baking sheet, dollop a spoonful of melted chocolate until there are as many dollops as there are pieces of almond date caramel (I did 22). Place the rolled pieces of caramel onto each dollop, top each with about 1/2 teaspoon amounts of peanut butter (or more if you love peanut butter!), then cover with a spoonful or two of melted chocolate until the filling and peanut butter is fully covered. Press three whole almonds onto the top of each chocolate, and sprinkle with a bit of flaky sea salt.
Place the baking sheet with the chocolates in the freezer for about 15 minutes or so to firm up the chocolate, and they’re ready to go! They keep best in the fridge or freezer as they tend to get a little ‘melty’ if left at room temp. I personally like to keep them in the freezer as this makes for sort of a chocolate-ice cream-bar texture, leaving them at room temp for a couple minutes to soften just slightly.