Ingredients
- Medjool dates (pitted)
- Shaka Butter (any flavor)
- Dark chocolate (chips or bar, ~70% is ideal)
- Coconut oil (optional, for smoother melting)
- Flaky sea salt
Directions
- Prep the dates: Slice each date lengthwise (if not already pitted) and gently open it.
- Stuff with Shaka Butter: Fill each date with about 1–2 teaspoons of Shaka Butter. Don’t overfill or it’ll spill when dipping.
- Chill (key step): Place stuffed dates on a tray and freeze for ~15–20 minutes. This helps them hold shape when dipping.
- Melt the chocolate: Microwave in 20–30 second intervals, stirring between each, until smooth. You can also melt your chocolate over a double boiler if you don't have a microwave. (Optional: add 1 tsp coconut oil for a glossier finish)
- Dip: Using a fork or toothpick, dip each date into the melted chocolate, coating fully or halfway.
- Set: Place on parchment paper and sprinkle with flaky sea salt if using.
- Chill: Refrigerate for ~10–15 minutes until chocolate hardens.