Place the dates on a parchment-lined baking sheet.
Use a sharp knife to make an incision from one end of each date to the other.
Gently lift out the stones and discard them.
Spoon in half a teaspoon of Whole Earth Peanut Butter and push down to fill the gap left by the stone with the peanut butter.
Place the filled dates in the freezer for 20 minutes.
While the dates are in the freezer, place the dark chocolate in a heat-proof bowl and suspend over a pan of barely simmering water, making sure the bowl doesn’t touch the surface of the water.
Remove from the heat before the chocolate is completely melted and stir until the chocolate is completely smooth and glossy.
Take the tray of dates from the freezer and use teaspoons to turn each one in the bowl of melted chocolate to cover completely before sprinkling with flaky sea salt.
Repeat with the remaining dates, chocolate and salt.
Place the tray in the freezer for half an hour. Eat straight from the freezer or keep covered in an airtight container for up to a week.
You’ll need
1 baking tray
1 knife
1 teaspoon
1 pan
1 heat-proof bowl
Wooden spoon
Baking paper
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