Satisfy Your Candy Craving with These Salted Raw Keto Chocolate Covered Stuffed Dates

Raw Chocolate Covered Stuffed Dates

We've all been there, those days when that sweet tooth just won't let up. Instead of fighting the cravings with all the will power one can possibly muster, why not replace the not-so-ideal stuff with nutrient-rich, whole food alternatives? 

Such as this recipe right here:

Gooey Medjool dates stuffed with creamy raw cashew butter and crunchy brazil nuts wrapped in a low-sugar, keto-friendly dark chocolate shell. These seriously taste like a candy bar, but they're secretly plant-based and healthy. Use whatever nut butter tickles your fancy. If you're not opposed to peanuts, peanut butter would also be great combined with the cashew butter for an even more Snickers-like effect. Or sub in chopped peanuts for the brazil nuts. It's completely customizable. We used our new Keto raw chocolate Essentials bars to cut down on the overall sugar of this recipe, and because they taste amazing. Instead of actual sugar or stevia which can leave a strange artificial aftertaste, these bars get their natural sweetness from clean, plant-based sugar alternatives: organic yacon root and monk fruit-infused erythritol. You'd never believe they're sugar-free!

This recipe is the perfect example of an easy treat you'll be grateful to have stashed in the fridge during your next sweet-tooth emergency.
 
Raw Chocolate Covered Stuffed Dates  

All you need is:

12 Medjool dates - the larger and gooier the better
2 handfuls of chopped raw brazil nuts (or peanuts!)
1 tsp raw coconut oil
Coarse Himalayan salt or flaked sea salt for sprinkling
 
Instructions
 
1) De-pit your dates and place aside. 
 
2) Take 2 Keto Essentials bars, break them into pieces, and add to a heat-safe bowl with 1 tsp coconut oil. Melt using a double broiler method (a small metal bowl partially submerged in hot water works great)
 
3) Take your pitted dates and stuff them with raw cashew butter and chopped brazil nuts.
 
4) Stick a toothpick through the stuffed date, and roll it around in your melted chocolate until evenly coated, then set aside on a small parchment paper-lined baking sheet, or plate. Sprinkle with flaked salt. 
 
5) Repeat steps until all dates are done, then place in the fridge or freezer until chocolate hardens. Store in the fridge for up to 2 weeks, or freezer for a number of months. Enjoy! 
 

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