Ingredients:

  • 1 lb Medjool dates, pitted
  • 1/2 cup creamy natural peanut butter
  • 1 tsp vanilla bean paste
  • 1 cup dark chocolate chips, 70% cocoa
  • 1 tbsp refined coconut oil
  • 1/3 cup roasted salted peanuts, roughly chopped
  • 1 tbsp flaky sea salt

Instructions:

  1. Line a large rimmed baking sheet with parchment paper. Butterfly the pitted dates and lay them in a tight rectangular grid, overlapping the edges by at least 1/4 inch.
  2. Place a second sheet of parchment on top of the dates. Use a rolling pin or flat-bottomed cup to press and roll the dates into a cohesive, flat 1/4-inch thick mat.
  3. Spread an even layer of creamy peanut butter (mixed with vanilla bean paste if using) across the entire surface of the flattened date mat.
  4. In a microwave-safe glass bowl, combine dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring vigorously in between, until glossy and completely melted.
  5. Pour the melted chocolate over the peanut butter layer and spread quickly with a spatula to cover.
  6. Immediately sprinkle the chopped roasted peanuts and flaky sea salt over the wet chocolate.
  7. Place the tray in the freezer for 1 hour until the chocolate shell is fully set and the dates are firm.
  8. Remove from the freezer and break or cut into 18 shards. Store in an airtight container in the freezer.