Prep Time 10 mins - Cooking Time 5 mins - Cooling Time 20 mins - Total Time 35 mins
Serves Up to 12 - Calories 164 Each
12 Medjool Dates, Pitted
1 Tbsp Strawberry Jam
1 Tbsp Crunchy Peanut Butter
1 Tbsp Pistachio Butter
8 Pistachios
1 Tsp Shredded Coconut
1/2 Cup 85% Rich Dark Chocolate with Tumeric & Ginger Bar
1 Tsp Freeze-Dried Strawberries
1 Tsp Pistachios, Chopped
1 Tsp Shredded Coconut
1. Carefully remove the pit from each Date to make a hole in the center.
2. For the PB & J: fill 4 Dates with some Strawberry Jam and top with Peanut Butter.
3. For the Pistachio: fill 4 Dates with some Pistachio Butter and 2 Pistachios.
4. For the Coconut: fill 4 Dates with some Shredded Coconut.
5. Gently squeeze the Dates shut.
6. Place the stuffed Dates on a lined plate and freeze for 10 minutes.
7. Melt the Chocolate Bar and dip each stuffed Date into the Chocolate.
8. Place on a lined tray and sprinkle with corresponding topping.
9. Repeat to coat each Date with Chocolate.
10. Chill in the fridge for 10 minutes until set.
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