Recipe created by Tess Eden.
INGREDIENTS
- ½ cup maple syrup
- 1/3 cup smooth peanut butter
- 1 tsp vanilla essence
- 2 tsp pink Himalayan salt
- 15 medjool dates (pitted)
- 125g Whittaker’s Oat Milk Chocolate or any milk chocolate
- ¼ cup peanuts, crushed
- ¼ salt flakes
METHOD
- In a small-sized saucepan, add maple syrup, peanut butter, vanilla and salt. Bring to a boil.
- Whisk well, turning to low once boiling. Remove from the heat after 2 minutes for the caramel to thicken.
- Open the medjool dates to scoop salted caramel mixture inside. Pop in the fridge to set.
- Melt Whittaker’s Oat Chocolate in the microwave on low in short increments to avoid burning.
- Taking one date at a time, coat in melted chocolate and set on a baking paper. Repeat for all dates and sprinkle crushed peanuts or salt flakes.
- Set in the fridge for a minimum of 20 minutes, and enjoy!
