Dating apps can be pretty frustrating, but date apps (see what I did there) never disappoint.

I cannot stop making this sweet treat! They are the perfect combination of salty and sweet and remind me of the Mediterranean flavors I grew up eating. I don’t have a big sweet tooth and tend to avoid most refined sugar, so these have been the perfect snacks to provide a boost of energy with natural sugar, some healthy fats, and chewy perfection.

I tend to make a bunch and store them in the freezer to grab one or two in the afternoon or post-dinner when those cravings set in. Plus they’re super quick and easy to make.

Makes 8 servings
Prep Time: 20 minutes
Freeze Time: 25 minutes

Equipment:

half baking sheet
parchment paper
double boiler (saucepan and temperature-safe glass bowl)
fork + knife

Ingredients:

Instructions:

Line your half sheet with parchment paper.
If you’re using pitted dates, pull them apart, and lay them flat on your cutting board. If they’re not pitted, use a knife to slice down the long side of the date, remove the pit, discard, and ensure you’ve removed the button or crown on the bottom of the date as well.
Using a large knife, chop up about 1/4 cup of raw pistachio nutmeats and gently press them into one side of each date.
Using a small spoon fill each date with about 1/2 tbsp of creamy peanut butter. Squeeze the date back together, and place it on parchment paper. Freeze for 15-20 minutes until the peanut butter is no longer shiny and the dates hold together.
While you’re dates are freezing, melt your chocolate. Create a double boiler by placing a saucepan with 1-2 inches of water over medium heat. Place a bowl that is just too big for the saucepan on top, so that the bowl does not touch the water below. Place your 1/2 cup of chocolate chips and 1 tbsp of coconut oil into the bowl, and stir frequently until your chocolate has melted. The coconut oil makes the chocolate silky and helps liquify so if your chocolate is still too thick, add more coconut oil. If the double boiler feels overwhelming, microwave the chocolate and coconut oil for 15-20 seconds, and mix them.
Once your chocolate is melted, remove the bowl from the double boiler. Toss each around in the chocolate until properly coated. I use a fork to allow excess chocolate to drip off. Place each date back on the parchment paper, and sprinkle with a bit of sea salt after each dip so the salt sticks to the wet chocolate.
Return all the dates to the freezer for 25 minutes until the chocolate has hardened and enjoy!

Truly, you can use any combination of nuts, nut butter, and chocolate that you have on hand and they will be equally delicious. I always have pistachios and milk chocolate chips, but these would be equally good with almond butter, dark chocolate, and macadamia nut filling. Go nuts!

Peanut butter is also your choice, I tend to go with creamy since you’re getting some crunch from the pistachios, and some saltiness from the flaky sea salt, but crunchy works too. My favorite flaky sea salt is always Malton flaky sea salt, I may or may not carry around a tin of it in my purse.

*Note - Trader Joe’s - Do you have to call them ‘Raw Pistachio Nutmeats’? I have to believe there’s a better name.