Chocolate-Covered Biscoff Date Bites (Vegan, Nut-Free) (Edit recipe)

4-ingredients and so easy to make, these drool worthy Biscoff cookie butter-filled Medjool dates - dipped in dark chocolate - taste so incredible that if you haven’t tried this combination yet, you need to stop everything you’re doing and make them right now.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	47
Fat:	4 g
Carbohydrates:	3 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	11 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 14

Ingredients

14 whole Medjool Dates, Sliced part way through, lengthwise; pitted
14 - 16 tsp Lotus Biscoff Cookie Butter (Creamy)
1 cup Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk)
2 Tbsp Coconut Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a large, rimmed sheet pan with parchment paper.
Spoon about 1 teaspoon cookie butter into each date, closing date halves together.
Add chocolate chunks and coconut oil to small, microwave-safe bowl. Microwave 30 seconds; stir. Continue microwaving in 15-second intervals, stirring in between, until chocolate is just melted and smooth.
Dip dates in chocolate, spooning chocolate over date until fully coated; allow excess chocolate to drip back into bowl. Use toothpick or spoon to transfer dates to prepared sheet pan.
Place sheet pan in fridge until chocolate hardens, about 20 minutes. Store dates in container in fridge for up to 1 week.

Notes

Use fresh, soft dates. Do not use older dates that have started to get hard and dry. Try to use larger dates. Can also shape the dates into hearts before filling and dipping (please refer to my Double Chocolate Date Hearts recipe). Biscoff Cookie Butter contains wheat and soy.