Chocolate Dates with Raspberry & Peanut Butter

Bite-size Chocolate Date Dessert:

Having catered for many a party or cocktail shindig, I have discovered that serving something sweet is the perfect way to conclude an evening. A small, delectable treat can leave a lasting impression, ensuring your guests depart with a smile. One of my favourite options for such an occasion is chocolate-coated dates filled with raspberry and peanut butter. These little bites are perfect for those who enjoy a sweet ending without indulging in overly processed sugars.

Medjool dates are my go-to for this recipe. They possess a rich, caramel-like flavour and are large in size which makes them ideal for filling. Their soft, chewy texture pairs beautifully with a variety of fillings, but I find that fresh raspberries and natural peanut butter make an exceptional combination. The natural sweetness of the dates, combined with the tartness of the raspberries and the creamy, nutty flavour of the peanut butter, creates a harmonious balance that is simply irresistible!

In a world where we are increasingly aware of the impact of processed sugars on our health, these double-dipped chocolate-coated dates offer a satisfying alternative. The natural sugars in the dates provide just the right amount of sweetness without being overwhelming. When dipped in 70% dark chocolate, they achieve a decadent flavour profile that is both rich and indulgent. The dark chocolate not only enhances the sweetness of the dates but also adds a layer of complexity with its slightly bitter notes.

To elevate these treats even further, I like to top them with a dash of sea salt flakes. The salt enhances the flavours, bringing out the sweetness of the dates and the richness of the chocolate. It’s a small detail that makes a big difference, turning a simple treat into a gourmet experience.

These chocolate-coated dates are versatile and can be enjoyed in various settings. Serve them with a dessert wine or a liqueur to complement their flavours. They make a perfect addition to any dessert table, providing a touch of elegance and a burst of flavour. Whether you’re hosting a large party or a small gathering, these treats are sure to be a hit.

In conclusion, if you’re looking for a sweet yet healthy way to finish off your next get-together, give these chocolate-coated dates filled with raspberry and peanut butter a try. Their combination of natural ingredients, rich flavours, and elegant presentation will leave your guests impressed and satisfied, making your event a memorable one.

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Chocolate Dates with Raspberry & Peanut Butter

(Serves 12 Prep 30 Mins)

You Will Need:

Medjool Dates:

Medjool dates are known for their large size, soft texture, and rich, caramel-like flavour. They are ideal for this recipe because their natural sweetness pairs beautifully with the tart raspberries and creamy peanut butter. Additionally, their size makes them perfect for stuffing. Most supermarkets stock Medjool dates in the fresh produce section. Alternatively, the green grocer may have them.

Fresh Raspberries:

Fresh raspberries bring a burst of tart, fruity flavour that contrasts nicely with the sweetness of the dates. When mashed, they create a delicious, slightly textured filling that complements the creamy peanut butter and rich chocolate coating. You could use a raspberry preserve but I urge you to try fresh, of course depending on availability. Raspberries can be a bit costly during off-season.

Natural Peanut Butter:

Opt for natural peanut butter, which contains no added sugars or hydrogenated oils, to keep this treat as wholesome as possible. The creamy, nutty flavour of peanut butter adds a satisfying richness that pairs well with the dates and raspberries. I have used ‘simply nuts’ which is crunchy rather than smooth.

70% Dark Chocolate:

Dark chocolate with 70% cocoa content provides a deep, rich chocolate flavour with a slight bitterness that balances the overall sweetness of the dates and raspberries. This chocolate also melts smoothly, making it ideal for coating the dates.

Coconut Oil:

Coconut oil is used to thin the melted chocolate, making it easier to coat the dates evenly & preventing the chocolate from drying out in the microwave. It also adds a subtle hint of coconut, which enhances the overall taste of the treats.

Sea Salt Flakes:

A sprinkle of sea salt flakes adds a touch of savoury contrast to the sweet dates and chocolate. The salt enhances & balances the flavours making these treats even more irresistible.

Instructions:

1. Prepare the Dates:
   • Slice the dates in half lengthways and remove the pits. Be careful to keep the dates intact as much as possible to hold the filling.
2. Prepare the Raspberry Filling:
   • In a small bowl, add the fresh raspberries and mash them with a fork until they reach a jam-like consistency. This doesn’t need to be perfectly smooth; a few chunks can add a lovely texture.
3. Soften the Peanut Butter:
   • In another small bowl, add the natural peanut butter. Microwave on high for 30 seconds to soften it, making it easier to spoon into the dates.
4. Fill the Dates:
   • Spoon approximately 1 teaspoon of the mashed raspberries into each date half.
   • Top each raspberry-filled date with about 1 teaspoon of the softened peanut butter.
5. Chill the Dates:
   • Place the filled dates in the fridge for about 10 minutes to firm up. This makes them easier to handle when you dip them in chocolate.
6. Prepare the Chocolate Coating:
   • In another small bowl, add the dark chocolate and coconut oil. Microwave on high in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
7. Dip the Dates:
   • Dip one end of each date into the melted chocolate, coating it halfway up. Allow any excess chocolate to drip off before placing the date on a parchment-lined tray. Repeat the process with all the dates. Dip the dates in the chocolate a second time.
8. Drizzle with Chocolate:
   • Using a teaspoon, vertically dip it into the remaining melted chocolate and drizzle in a zigzag pattern across the uncoated half of each date. This adds a decorative touch and a bit more chocolatey goodness!
9. Sprinkle with Sea Salt Flakes:
   • This step is optional but complements all the other flavours
10. Final Chill:
    • Refrigerate the dates for another 5 minutes to allow the chocolate to set.
11. Serve and Enjoy!

Helpful Hints

• I love the tangy raspberries in this recipe, but if you have sweet tooth and prefer the sweeter version, you could add sugar or alternatively add a raspberry preserve.

• I have used ‘simply nuts’ natural peanut butter, but you could use commercial peanut butter but be aware, it also contains alot of salt.

• You need to refrigerate the stuffed dates before dipping them in chocolate, to firm up the filling and prevent it from falling out when you dip them.

• Use a good quality dark chocolate like Lindt.

Chocolate Dates with Raspberry & Peanut Butter

Recipe

(Serves 12 Prep 30 Mins)

Ingredients

• 6 Medjool Dates
• ⅓ Punnet fresh raspberries
• 2 Tbsp natural Peanut Butter
• 2 Tbsp 70 % Dark Chocolate
• 1 Tbsp Coconut Oil
• 3 Raspberries
• Sea Salt Flakes

Method

1. Slice the dates in half lengthways, removing the pip
2. In a small bowl add raspberries and mash with a fork
3. In another small bowl add the peanut butter
4. Microwave on high for 30 sec to soften
5. Spoon 1 tsp raspberry into each date 1/2
6. Top with 1 tsp Peanut butter.
7. Place dates in the fridge to firm up (10 mins)
8. In another small bowl add chocolate & coconut oil
9. Microwave on high for 30 sec at a time until it is melted
10. Dip one end of the date into chocolate coating the date halfway up
11. Repeat the process with all the dates
12. With a teaspoon, vertically dip the spoon into the remaining chocolate and drizzle in a zig zag pattern across the uncoated 1/2 of the date.
13. Sprinkle with sea salt flakes
14. Refrigerate for another 5 mins
15. Serve & Enjoy!

Wine Pairing Suggestions:

Hmm, while I am not big on dessert wines, I do love a good baileys- any time really, but especially with a dessert. Here are some other options:

• Tawny Port: This sweet, nutty wine pairs wonderfully with the caramel-like flavour of Medjool dates. Its rich, complex flavours complement the natural sweetness of the dates without overwhelming them.
• Sparkling Rosé: The light, bubbly nature of a sparkling rosé complements the tartness of the raspberries and adds a refreshing contrast to the sweetness of the dates and chocolate.
• Moscato d’Asti: This lightly sparkling wine from Italy has a sweet, fruity profile with hints of peach and citrus that pair well with the fresh, vibrant flavour of raspberries.
• Late Harvest Riesling: This sweet, aromatic wine offers notes of honey and apricot, which complement the creamy, nutty flavour of the peanut butter.