Pecan Stuffed Dark Chocolate Dates

A shout out to my friend Karen for introducing me to this delicious, healthy and versatile dessert/snack/treat.

 Ingredients

 25 dates (I like Medjool)

Enough pecans to stuff the dates with

6-8 oz dark baking chocolate

1 tbsp coconut oil (optional)

Optional toppings: Sea salt, shredded coconut, chopped pistachios.

Directions

1)    Line two baking pans with parchment paper.

2)   Make a lengthwise slit in the date. Remove pit, stuff 1-2 pecans inside, “seal” them back up.

3)    Melt the chocolate with the coconut oil (the coconut oil is optional, it gives the chocolate a nice gloss) using the double boiler method.

4)    In batches, drop the dates into the pot of melted chocolate. Remove dates using two forks, drip off excess. Place dates on the parchment paper, leaving space in between.

5)    While the dates are still wet, sprinkle on your preferred topping(s).

6)    Allow to dry on countertop, in fridge, or, if you really can’t wait, in the freezer.

Note: You can sub in the pecans for other nuts, like almonds or walnuts, or even nut butters.