You may have noticed a pattern here, here, here, or, here. I am kind of nuts for dates. They have a honey-like richness, and a creamy texture that tricks you into believing they are a full-on indulgence. It’s no wonder these little gems are loved endlessly by anyone attempting to health-up a dessert (or just simply enjoy a date square); they treat you to a rich and gooey caramel flavour that just grows on a tree, naturally. It must be some sort of voodoo magic.
Now on a day where witches roam, you man be questioning my artful deception. Can these treats really taste as good as the sugar-laden packaged variety? Consider me a good witch; I make wonderful magic happen. While you can use any nut butter in the centre, I choose an organic crunchy peanut butter, as a nod to a Halloween fan fav, the peanut butter cup. Plus there is just something about the combination of peanut butter and chocolate that is so delicious. Fun fact, the Spanish actually referred to peanuts as cacohuette because of their resemblance to cocoa. They are a perfect pairing that really should be married.
Cutting the nut butter with some coconut oil was my way of making these treats a little bit more irresistible. A totally optional addition, but with the different melting point of the coconut oil, I found it makes the centre just a little bit more creamy. Plus the added boost of the healthy fat (a source of medium chain triglycerides, you must know), acts as a carb-like energy in the body, without spiking blood sugar. A good plan of attack if you are trying to avoid eating 18 “fun-sized” bars. Calories just aren’t the same when they are in small-form, right?
The coating of dark chocolate, and topping of a little sea salt, take my little “candy-bars” over the edge. Think about it. There is peanut butter, there is caramelly goodness, there is chocolate, and there is salt. Looks like all the cool kids came to this Halloween party. Just saying.
To tricks & treats alike…. C’est l’Halloween!
Candy Bar Dates
This recipe makes as few or as many “candy bars” as you like!! Just adjust accordingly to fill/coat as many dates as your heart desires.
Medjool Dates, pitted
Nut butter of choice (I used a crunchy peanut butter)
- Pit dates, creating a little space in the middle for them to be filled. Set aside
- In a small bowl combine nut butter and coconut oil in approximately a 3:1 ratio
- Gently fill dates with nut butter mixture. Once filled, place in freezer to firm up (about 30 minutes)
- Melt chocolate over a double boiler. Once melted dip dates to coat. Place on a wire rack and top with sea salt.
- Allow to set in the fridge for about an hour