These chocolate-covered date hearts are filled with creamy peanut butter and crunchy pecans, then topped with chopped pistachios and coconut flakes. Keep them in the freezer for a chewy, Snickers-like treat whenever you’re craving something sweet!
Ingredients (1 serving)
-
- 10 Medjool dates
- 10 pecan halves
- 50 g peanut butter
- 100 g dark chocolate
- 1 tbsp whole pistachios
- 1 tbsp dried coconut flakes
Method
- Cut each date in half diagonally across its width and remove the pit, keeping both halves intact.
- Spread a little peanut butter over the cut side of each half and place a pecan half on one side. Bring the two halves back together, matching the angled edges to form a heart shape.
- Melt the chocolate and dip each date heart until fully coated.
- Place on a tray lined with baking paper. Drizzle with the remaining peanut butter.
- Roughly chop the pistachios and sprinkle them over the hearts, along with the coconut flakes.
- Place in the freezer until the chocolate has set. Store in an airtight container in the freezer and enjoy straight from frozen.
Tips & Variations
- Sprinkle some crushed freeze-dried raspberries or strawberries over the chocolate for a little fruity flavour and colour.
- Use milk chocolate for a sweeter version.
