Peanut Butter + Rose Water Chocolate Stuffed Dates may be the easiest dessert recipe. Best part is they’re quick to make and can be kept in the freezer for whenever your sweet tooth starts nagging you. I actually adapted this recipe from the Instagram account Nourished by Kale. I elevated her recipe and added rose water because it tastes as good as it feels spritzed on your face. Also, rose water and medjool dates go hand in hand – think Middle Eastern flavours.
You can probably use any nut or seed butter you want. I experimented with both almond butter and tahini. Almond was good but I always prefer peanut. Tahini was too bitter and required additional sweetener. Also, don’t fret if you can’t find rose petals, they’re just for show and won’t make or break the recipe.
- 20-24 medjool dates, pitted
- 1/2 cup dry roasted creamy peanut butter or nut butter of your choice
- 1/2 tsp cinnamon
- 1/2-1 tsp rose water (to taste)
- 50 grams dark chocolate (half of a Blacks Organic chocolate bar), finely chopped
- maldon salt and rose petals for sprinkling
Line a baking tray or large plate with parchment paper.
Mix together the peanut butter, cinnamon, and 1/2 tsp rose water (add up to 1/2 tsp more if you prefer a stronger flavour). Scoop about 1 tsp of nut mixture into each date and place on baking sheet.
Melt chocolate in microwave, about 1 minutes, stirring after 30 seconds. Drizzle over dates and sprinkle with maldon salt and rose petals.
Place dates in the freezer for 10 minutes or until chocolate has set. Store in fridge or freezer. Enjoy cold!