Double Chocolate Date Hearts (Top 14 Free) (Edit recipe)

Perfect for Valentine’s or Galentine’s Day, or a healthier snack any time you crave something sweet! Gluten-free, grain-free, vegan & nut-free, these chocolate sunbutter-filled dates; shaped into hearts before filling, are bathed in melted chocolate which hardens to create a delicious chocolate shell. A sprinkle of dye-free pink decorating sugar and coarse sea salt adds the perfect sweet ‘n salty crunch!

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	56
Fat:	5 g
Carbohydrates:	1 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	87 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 14

Ingredients

14 whole Medjool Dates
14 - 16 tsp Sunbutter, I used Chocolate Sunbutter
1 cup Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk)
2 Tbsp Coconut Oil
0.75 tsp Raw Sugar, Pink Decorating Sugar (naturally dyed with beet juice)
0.5 tsp Sea Salt, Coarse sea salt

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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 rimmed large sheet pan with parchment paper.
Slice each date, length-wise, to the pit (do not slice all the way through). Remove pit. Shape date into a heart (see pic). Place outer side-down on parchment-lined sheet pan.
Fill each date heart with about 1 Tsp creamy chocolate sunbutter. Place sheet pan in freezer; chill 20 minutes.
Add chocolate chunks and coconut oil to small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue to microwave in 15-second intervals, stirring in between each one, until chocolate is just melted and smooth.
Insert toothpick part way through each date heart (see pics). Dip each one in melted chocolate, completely coating each filled date. Allow excess chocolate to drip back into bowl, then place each chocolate-dipped heart on parchment-lined sheet pan, sunbutter side-down.
Sprinkle with pink decorating sugar and coarse sea salt, if desired, before chocolate sets. Place sheet pan in freezer for 10 minutes for chocolate to fully harden. Store in refrigerator in a single layer. Makes 14 date hearts.

Notes

Use fresh dates that do not have hard, dry edges. You want the dates to be plump and soft, and on the larger side. Use dates that have one tapered side to create the best heart shapes. Top 14 Free means this recipe is free of the top 14 major food allergens.