Peanut Butter and Chocolate Stuffed Dates / Sweet and Crunchy

Peanut butter stuffed dates have been a go-to snack for years and years. They're so simple and so delicious.

Ingredients

16-20 soft Medjool dates
3 Tbsp peanut butter

2 Tbsp nuts (I used almonds and hazelnuts)

2 Tbsp ground flex seeds

handful of (dairy-free) chocolate chips (or chopped dark chocolate)

2 Tsp unsweetened shredded coconut

Optional garnish
flaked sea salt
melted (dairy-free) dark chocolate
unsweetened shredded coconut

Directions

Using a sharp paring knife, make an incision along the length of each date, but try not to cut the date in half.
Remove the pits from the dates.

In a small bowl mix together peanut butter, flex seeds, chopped nuts, coconut and chocolate chips. It will look like a thick paste.

Dollop the peanut butter mix into a dates using a ½ teaspoon measure or a small spoon.

If desired, drizzle the filled dates with melted chocolate or a sprinkle of sea salt and shredded coconut flakes. Enjoy!

Storage

Store these dates at room temperature in an airtight container for up to 3 days, or in the fridge for up to 2 weeks. We like to keep ours in the freezer for additional crunch. It`s so good, you`re gonna love it! 

Note

I had a little leftover peanut butter mix, so I flatten it down and cover with melted chocolate and made a few additional bars. It`s also very yummy, so if you don`t like dates, you can make this bars and enjoy it that way. 

We love this snack! Honestly, it can easily swap any candy bar, it`s so much better for you and saves you a ton of money. If you decide to try them out, please let me know what you think. 

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Healthy Vegan & Gluten Free Bounty Bars

Vegan and Gluten Free, these Healthy "Bounty" Bars will blow your mind! Made with only 5 plant based ingredients, they’re so quick and easy to make and you`re going to love them!

Looks like I`m on a mission here, hahaha... As I mentioned in my previous post, where I shared my beautiful vegan and gluten free "Snickers" bars, I`m trying to incorporate as many great vegan and gluten free sweets as I can in our family manu. This is my turn on this beautiful bars and it`s a home run!! I mean, they are so similar to a actual Bounty bars, you can hardly find the difference. They are moist, creamy and delicious.With that crunchy chocolate on top, just perfect. My son tell me they are even better than a real thing!! Wow! Time for my happy dens!! 💃 

Great thing about this recipe is that you`ll need just 5 minutes of your time and a food processor to make them. Of course, you need also time to melt to chocolate, but seriously this is one of the easiest and quickest desserts on Earth!!

Prep Time: 5 minutes Cook Time: 60 minutes (in refrigerator) Yield: 19 mini bars
INGREDIENTS
For the filling:
150 gr.unsweetened dessicated coconut
5 tablespoons agave or maple syrup (you can also use honey)
5 tablespoons virgin coconut oil
1 teaspoon vanilla extract
pinch of salt
For the chocolate glaze:
150 gr. vegan chocolate
1 teaspoon virgin coconut oil

INSTRUCTIONS
In a food processor combine 150 gr. dessicated coconut, 5 tablespoons agave or maple syrup (you can also use honey), 5 tablespoons coconut oil, 1 teaspoon vanilla extract and a pinch of salt. Mix until everything is well combined. Note: this mixture may look like very soft and moist, but don`t add be attempted to add more coconut - mixture will harden after cooling. Very carefully shape a little bars and put them on a tray or plate. I found that the easiest way to shape them is to use 1 tablespoon of a mixture, squeeze it in a palm of my hand, then lightly shape it into a bar. Put finished bars in a fridge or freezer for an hour or until harden.

For the glaze, cut chocolate in a small pieces, put it in a glass bowl and melt over bain marie (double boiler) or in a microwave. Add the coconut oil and stir to combine. Place 1 bar into a bowl of melted chocolate and coat it on all sides. Remove it from the chocolate with a fork and let any excess chocolate to drip off. Place your bar on a backing sheet lined with a parchment paper. Repeat with the remaining bars. Worst part is you`ll have to let them cool (first on a room temperature, then in a refrigerator). After that, it`s time to enjoy and share.

You can store them in a fridge up to a 10 days, or in a freezer up to a month. If you try them, let me know what you think in a comment section and don`t forget to share! Thanks!

If you want to print this recipe, just click HERE.

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Healthy Vegan/Gluten Free Snicker Bars

Vegan and Gluten Free, these Healthy "Snickers" Bars will satisfy any sweet tooth! Made with only 6 plant based ingredients, they’re easy to make and they are actually good for you.

First a disclaimer - I am not a vegan! I would love to be one day, but for now, I`m not. Why I brought that out?! Well, I love sweets, the real ones with a lots of sugar, chocolate, nuts..., you`ll know what I mean if you`re anything like me. And I really LOVE this bars!! Also, I have a allergy to gluten, so I made them gluten free. They are GOOD in 2 ways, first, they are truly delicious, and second, they are good for your health, too! Win, win combination, and I like it!! I can enjoy them without quilt and "I feel good"...💃

So, after the holidays and all the yummy stuff we had, I thought it`s time to think about our health and cut the sugar, and I stumbled upon a few recipes for the vegan bars. Snickers was always my favorite, so the choice was easy for me. Delicious and easy to make. Oh yeah, and did I mention you only need 6 plant based ingredients to make these bars? Also,this recipe also only requires about 20-30 minutes of work (depending on did your make peanut butter and out flour), and if you use Chocolate that’s sweetened with stevia or coconut sugar, they are also refined sugar free!

Just look at them... pure heaven for me. You need to try these asap, I wish I did that earlier. I had such a bad feeling every time I had store bought Snickers. But I don’t have to worry about that anymore, now that I know how easy these are to make, and how delicious and healthy they are too, they may become a very regular in our home. My son loves them too, and he is a very hard to please, even with a regular sweets!

Now, on to the recipe.

INGREDIENTS

Caramel Layer:

1 packed cup dates

2 tbsp peanut butter

1 tsp vanilla extract

¼ tsp salt

Nougat Layer:

⅔ cup almond flour (out flour)

¼ cup date caramel, above

Other:

⅓ cup dry roasted peanuts (I used unsalted)

200 gr vegan, gluten free chocolate

INSTRUCTIONS

Remove the pits from the dates and pack them (really pack them!) into 1 cup. Transfer the dates to a larger bowl and cover with hot water. Soak for 10 minutes. 

If you do not have almond flour, make some by blending in a coffee grinder and sift to make a fine powder. If you don`t need gluten free bars, you can also use a out flour. You can make your out flower, just scant ⅔ cup of quick or rolled oats in a blender for 45-60 seconds until smooth and fluffy. 

Drain any excess liquid off of the dates (they should be relatively moist, but not dripping) and add them to a food processor or high speed blender with the remaining ingredients for the caramel. Process until thick and smooth, scraping the sides of the device if necessary.Remove the “caramel” from the food processor. 

For the nougat, add the almond or oat flour to the food processor (no need to rinse) with ¼ cup of the "caramel" and process until well incorporated. This should form a slightly sticky dough that will hold together when you pinch it. Evenly press the nougat into a small and narrow container.

Use a spatula to spread the remaining caramel evenly over the nougat, then sprinkle the peanut over the caramel. Use your fingers to press the peanuts into the caramel layer, so they stick.

Place this in the freezer for 60-90 minutes, until firm, then remove it the from the container, and use a sharp knife to cut it into bar-sized pieces. Return bars to the freezer while you melt the chocolate.

Melt your chocolate using either a double boiler or the microwave. If you choose to use the microwave, place your chocolate pieces in a wide bowl (so the candy bars will fit inside) and microwave at 30 seconds intervals, stirring in between. Once the chocolate is 75% melted, stop microwaving and stir the mixture with a spatula until completely melted. 

Moving quickly, place 1 candy bar into the bowl of melted chocolate. Use two forks to flip the bar, until it is coated in chocolate on all sides. Remove it from the melted chocolate, letting any excess chocolate to drip off. Then, place it onto a backing sheet lined with parchment paper. Repeat with the remaining bars.

Place the bars in the fridge for 5-10 minutes, to allow the chocolate to harden.

Serve and enjoy! Bars are best stored in the fridge and will last there for up to 10 days (mine hardly lasted for 2 days, hahahaha). You can also place them in the freezer, where they will last for up to one month – just let the bars thaw for 5 minutes before serving. If you like this "Snickers Bars" and want more healthy and yummy recipes like this, please comment and share! Thanks!

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