MEDJOOL DATES WITH PEANUT BUTTER CHOCOLATE
SERVES 4–6
In our family we have always eaten dates, particularly during the month of Ramadan when they are used to break the fast at the end of each day. This recipe makes a perfect lunch or after-school treat. And the chocolate icing makes a great topping for ice cream, too.
10–12 Medjool dates (available in the fresh produce
aisle of your supermarket)
½ –1 cup whipped cream or mascarpone freeze-dried crushed raspberries
CHOCOLATE ICING
¼ cup crunchy peanut butter ½ cup chocolate chips, milk or dark
Cut each date lengthways and remove the seed. Fill the cavities with cream, then set aside.
To make the chocolate icing, melt the peanut butter and chocolate chips in the microwave and mix the peanut butter in.
Using a pair of tweezers or tongs, dip each date in the chocolate mixture and place on a wire rack until set. Sprinkle with the dried raspberries and refrigerate until ready to eat.