It’s that time of year again, we are bombarded with chocolate everywhere! From social media to advertisements to shops, everywhere we look, chocolate is the main theme.
This is torture to me because I’m a chocoholic! The amount of temptation was psychologically impossible to resist, so I gave in. How can I miss out on any reason to legitimize my chocolate eating behaviour??
As a true chocoholic, my palate is trained with expensive Parisian artisan chocolate and butchered with all the mainstream chocolate bars on the shelf (hey, gotta satisfy the random chocolate cravings). I swear upon my true chocoholic reputation, these are AMAZING!
The silent “Mmmmm” from my cameraman proves my point.
These are guilt free…in moderation, of course. They’re made with organic, raw ingredients, ZERO added sugar. They are nutrient-dense, full of fibre, and antioxidants. You must think I’m crazy, how could chocolate be healthy and vegan??
At least this is my way of deluding myself, make myself feel less guilty as I lick the bowl clean. :p
You gotta make this yourself to decide!
And excuse me while I go back to licking the bowl.
Chocolate Covered Peanut Butter Stuffed Medjool Dates
Total time: 25 minutes prep + 30 minutes chilling
Yields: 20 chocolate covered dates + extra chocolate to lick off
- ½ cup coconut oil
- ½ cup cocoa powder (I used organic raw processed to have the maximum antioxidant properties)
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 20 Medjool dates, pitted
- Approximately 20 tablespoons peanut butter or other nut/seed butter
- Himalayan pink salt for topping
- Open the dates lengthwise and stuff with 1 tablespoon of peanut butter (more or less depends on the size of the dates). To make the stuffing process easier, pre-chill your peanut butter.
- Place the dates on a baking sheet lined with parchment paper and freeze for 15 minutes.
- Meanwhile, make your chocolate by melting the coconut oil in a large bowl using microwave or double boiler, whisk in honey and vanilla extract. Then sift in the cocoa powder to prevent clumping. Chill to room temperature, so the chocolate mixture isn’t too liquidy.
*the chocolate might not taste very sweet at this moment, but the dates will add in a lot of sweetness
- Once the dates are well chilled and chocolate mixture is at room temperature, dip and roll the dates in chocolate to get a nice thick layer of coating. Work with a spoon and fork to allow excess chocolate to drip off, then gently place the date back on the baking sheet.
- Repeat until all dates are coated, put them back in freezer for another 15 minutes or until the chocolate is set.
- Store in an airtight container in the fridge!! Pairs perfectly with a glass of wine after dinner, or your morning java!