Dates filled with creamy peanut butter, crunch from the quinoa crispies, covered in dark chocolate.
Prep Time: 6 Minutes
Cook Time: 20 Minutes
Total Time: 26 Minutes
Servings: 14
Ingredients:
14 Pitted Medjool Dates
¾ Cup Baking Dark Chocolate HU 70% (or any dark chocolate 60% cocoa or higher)
7 tsp Adams 100% Natural Creamy Peanut Butter
3 ½ tsp Quinoa Crispies
Directions:
Melt chocolate over double bowler on stove or melt in microwave for 20 seconds intervals and stir between till melted.
While chocolate is melting cut dates open and put ½ tsp of peanut butter in each and ¼ tsp quinoa crispies. Once chocolate is melted dip each date and cover in chocolate. Place in a container or on a plate.
Put in freezer 15-20 minutes till chocolate is hard.
Store in air tight container in fridge up to a week.
Cooking Tips:
Feel free to use any nut butter you have. If you do not have quinoa crispies, you can substitute with rice puffs.
Macros per Serving:
Protein: 1.8 g
Carbs: 24 g
Fat: 6.3 g
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