Craving something chocolaty, caramelly, and peanut buttery? Really, who isn't? Stuff Medjool dates—which naturally have a caramelly taste—with peanut butter and salty peanuts and coat them in chocolate and you have the simplest, most scrumptious of chocolaty treats to squash any sweet craving. These Chocolate Peanut Butter Bombs will become a go-to fave, make sure to bookmark this recipe.
Makes: 12 chocolate peanut butter bombs | Prep time: 15 minutes | Total time: 15 minutes
Ingredients
12 Medjool dates
2–3 Tbsp (30–45 mL) natural peanut butter
¼ cup (60 mL) roasted, salted peanuts, coarsely chopped
8 oz (227 g) vegan dark chocolate or chocolate chips
Directions
1. Use a small knife to carefully cut a slit down the length of a date. Use your fingers to remove the pit in the middle and discard it. Repeat with the remaining dates.
2. For each date, spoon about ½ tsp peanut butter into the cavity of the date and sprinkle about 1 tsp chopped peanuts.
3. Melt the chocolate in a microwave-safe bowl in 20-second increments, stopping to stir as needed. remove from the microwave when just a few tiny pieces are not melted, and stir to finish melting. (This will ensure that you do not burn the chocolate.)
4. Line a baking sheet or plate with parchment paper. Using small tongs, two forks, or toothpicks, dip a peanut butter–filled date into the melted chocolate and gently turn it to coat. Place the chocolate- covered date on the prepared baking sheet, and sprinkle the top with some extra chopped peanuts. repeat with all of the dates. Pop the baking sheet in the fridge or freezer until the chocolate is set. Enjoy!
Make-ahead tip:
Store in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.
Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
