Description
Dark chocolate dipped medjool dates sprinkled with sea salt and sesame seeds.
Ingredients
24 pitted medjool dates
4 oz dark chocolate
1 tablespoon coconut oil
2 tablespoons sea salt
2 tablespoons sesame seeds
Instructions
- Place a piece of parchment paper on a baking tray and set aside.
- Place dark chocolate and coconut oil in a saucepan over medium heat. Stir occasionally until the chocolate is completely melted, then remove from heat. Make sure it does not burn!
- Dip dates halfway into the dark chocolate mixture and swirl around with one hand. We want the dates to be generously covered. After dipping, place date on parchment paper.
- With the other hand, sprinkle the dates with light sea salt and sesame seeds.
- Repeat process for all 24 dates.
- Place baking tray in the freezer until chocolate is set and dates are ready to eat. Once dates are set you can transfer them to a container and store them in the fridge.
Notes
- The reason for using two hands for the dipping/sprinkling process is to avoid getting chocolate into our salt and seeds. You can also dip all the dates in chocolate, then sprinkle them all with clean hands, but you risk the chocolate on the first dates setting.
Nutrition
- Serving Size: 1 date
- Calories: 96
- Sugar: 17.3 g
- Sodium: 470 mg
- Fat: 2.3 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 2.1 g
- Protein: 1.2 g
- Cholesterol: 0 g