Chocolate Covered Ice Cream Dates
Directions
- 1Pit the dates and place them on a parchment lined quarter sheet.
- 2In a small bowl, mix together the peanut butter, maple syrup, and vanilla extract.
- 3Press about 1 tsp of crushed peanuts into each of the pitted dates.
- 4Follow with peanut butter caramel and smooth to create a flat surface, do not overfill.
- 5Spoon the vanilla ice cream on top, ensuring it sits right on top of the caramel and doesn’t drip onto the sides of the dates.
- 6Repeat with the remaining dates, sprinkle with cardamom and freeze for 30 minutes.
- 7While the dates are freezing, melt the chocolate chips and coconut oil together in the microwave in 15-second increments, stirring between intervals until the chocolate is smooth and glossy.
- 8Remove the dates from the freezer and dip each date into the melted chocolate, taking it for a swim, ensuring it’s fully enrobed.
- 9Let excess chocolate drip back into the bowl and immediately transfer to a pan and sprinkle with flaky salt and extra peanuts before the chocolate hardens.
- 10Place back into the freezer for about 30 minutes.
Ingredients
- 6 Medjool dates
- 0.25 cup Creamy peanut butter
- 1 tbsp Maple syrup
- 0.25 tsp Vanilla extract
- 0.25 cup Roasted, salted peanuts, roughly chopped
- Vegan vanilla ice cream
- Ground cardamom
- 0.75 cup Dark chocolate chips
- 1 tbsp Coconut oil
- Flaky salt
Equipment
Parchment lined quarter sheetSmall bowl
Tips
- Let the dates thaw for a minute or so after freezing before eating.