Peanut Butter Stuffed Medjool Dates with Cacao Nibs

• 96
  4 Medjool dates, slit lengthwise and pitted

  Organic Medjool Dates96$8.00Buy from Cali Medjool
• 94
  2 tbsp creamy peanut butter

  Organic Peanut Butter94$13.00Buy from BUDDY BUDDY
• 93
  30 g 100% dark chocolate, divided, 10 g finely chopped into crunchy nibs and 20 g chopped for melting

  Tanzania 100% Dark Chocolate93$13.95Buy from Moka Origins
• 96
  1/2 tsp virgin coconut oil

  Whole Kernel - Virgin Coconut Oil96$12.29Buy from Dr. Bronner's
• 1 pinch flaky sea salt

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1. 1

   Slice each of the Medjool dates lengthwise along one side to create an open pocket, remove the pit, and gently press the edges open without cutting all the way through (about 2 minutes).

2. 2

   Spoon 1/2 tablespoon of creamy peanut butter evenly into the cavity of each date, smoothing the top flush with the edges (about 2 minutes).

3. 3

   Finely chop 10 grams of the 100% dark chocolate into tiny, crisp cacao nib shards for the garnish; place the remaining 20 grams of dark chocolate and the virgin coconut oil into a small heatproof bowl and warm gently in 15-second microwave bursts or over a small pan of hot water until silky and fully melted (about 3 minutes).

4. 4

   Arrange the stuffed dates on a small parchment-lined plate, drizzle the melted 100% dark chocolate generously over each opening, and scatter the crunchy cacao nib shards and a pinch of flaky sea salt on top before the chocolate hardens (about 3 minutes).

5. 5

   Place the plate in the freezer for 5 minutes until the chocolate drizzle sets completely into a firm, snappy shell, then serve immediately (about 5 minutes).