Ingredients

Filling:
½ cup PeaNOT Butter 
8 medjool dates, pitted
1 tsp vanilla extract
3 tbsp coconut milk
½ tsp sea salt

Chocolate Coating:
250g (9oz) dark (or milk for kids) chocolate, coarsely chopped
1 tbsp coconut oil

Method

1. Place all filling ingredients into a food processor, blend on high. Stop to scrape down the sides then blend until smooth. Set aside.

2. Melt the chocolate and coconut oil in a microwave safe bowl in the microwave at 30 second intervals, stirring each time, until smooth. Alternatively, melt the chocolate and coconut oil in a heatproof bowl placed over a saucepan of simmering water. Drop a tablespoon of the melted chocolate into paper lined muffin cups, swirl to coat. Pop in the freezer to harden for 5 minutes.

3. Top with a tablespoon of PeaNOT butter mixture (or pipe the mixture in). Then top with another tablespoon of melted chocolate. Sprinkle with salt.

4. Refrigerate until set. Store in an airtight container in the refrigerator.