10 Medjool Dates
2 Tbsp peanut butter
¼ cup chopped peanuts
½ cup dairy-free chocolate
1 tsp coconut oil
Cut a slit in the date using a small knife and remove the pit.
Fill each date cavity with approximately ½ tsp of peanut butter. Next, sprinkle with a pinch of chopped peanuts—Pierce each date with a toothpick through the center (perpendicular to the slit) and set aside.
Find a heat-tolerant glass or ceramic bowl that fits in a saucepan without touching the bottom to create a double boiler (according to dictionary.com., a double boiler is: (a saucepan with a detachable upper compartment heated by boiling water in the lower one.).
Fill a saucepan with about 2 inches of water and bring it to a boil. Place the bowl in the pan and add the chocolate. Stir the chocolate until melted.
Drizzle the chocolate over the date using a spoon and holding a stuffed date with the toothpick. Sprinkle a pinch of chopped peanuts and set the date onto a parchment-lined baking sheet. Continue until all ten dates are covered in chocolate and peanuts.
Place in an airtight container and refrigerate. Store for up to two weeks.
(credit to eatingbirdfood.com)