So simple, so delicious. It’s genius in a bite-sized treat
Vegan | Gluten Free | Dairy Free | No added Sugars/refined sugar free
These chocolate peanut butter date bombs were inspired by Greg Judin. Back in March, he tweeted that he takes fresh Medjool dates, slices them, fills them with cashew nut butter and freezes them for a few hours as a pre-bedtime sweet treat.
It’s taken two months of me sporadically seeing dates and thinking I should try it before actually trying it. As he said it would be, it was good!
I changed it up – replacing cashew butter for peanut butter, dunking them in chocolate and sprinkling them with a super seed mix (sprouted buckwheat, millet, chia, and quinoa) and freeze dried raspberries. (Clearly not taking minimalism month to heart).
They’re so simple to make, it’s not a set recipe, but more an idea that you can use to make these Chocolate Peanut Butter Date Bombs as simple or as fancy as you want. Switch out peanut butter for any nut butter. Can’t eat nuts? Fill them with tahini or another seed butter. You can freeze and eat them ala Greg, or you can dunk them in chocolate like I did. If you want even more, sprinkle them with shredded coconut, hemp seeds, freeze dried berries or melt a bit of peanut butter and coconut oil together and do a peanut drizzle.
Medjool dates are ideal, as they’re softer, easier to open and bigger. But I’ve tried with regular dried dates and they work as well – just select the most circular ones.
Store them in the freezer, but the chocolate can be left at room temperature if you’re serving them – just place them out of direct sunlight.
Below is the “recipe”. There’s no measurements or amounts – make as many or little as you want. I had some leftover melted chocolate which I spread on baking paper, topped with extra seed mix and freeze dried raspberries for a quick chocolate bark.
Photography and Styling by: Zissy Lewin.
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