Makes 15 pops
These adorable chocolate-dipped hearts are filled with gooey medjool dates, creamy peanut butter, and salted roasted peanuts. They taste like a homemade Snickers bar and could not be easier to make. You’ll want to use your best, softest dates for this recipe so the chocolate hearts are easy to eat right out of the freezer.
Ingredients:
- 15 Rancho Meladuco Medjool Dates
- ⅔ cup smooth peanut butter
- ⅓ cup roasted salted peanuts
- 15 cake pop sticks
- 2 cups semisweet chocolate chips (about 12 ounces)
- ¼ cup refined coconut oil
- Flaky sea salt and crushed freeze-dried strawberries (optional), for sprinkling
Line a large rimmed baking sheet with parchment paper (alternatively, line two large plates with parchment paper—whatever will fit in your freezer). Using a paring knife, carefully make a slit in the top of the dates and remove the pits. Do not separate date halves. Flatten pitted dates with your palm and shape into a heart by pinching one end into a point and shaping the two halves on the other end into the top of a heart. Arrange cut side up on the prepared baking sheet.
Spread about 1 teaspoon of peanut butter on the cut side of each date. Press a few peanuts into the peanut butter. Press the cake pops into the peanut butter, with the handle on the bottom of the heart. Freeze for at least 1 hour and up to overnight.
Meanwhile, in a medium bowl, combine the chocolate chips with the coconut oil. Microwave on HIGH in 30 second intervals, stirring between each interval, until the chocolate is smooth and melted. Let cool for 15 minutes before using.
Remove the dates from the freezer and dip into the chocolate. Arrange peanut butter side down on the prepared baking sheet. Sprinkle with sea salt and/or crushed freeze-dried strawberries right away as the chocolate will begin to harden. Repeat with the remaining dates and chocolate. Let sit at room temperature until the chocolate hardens, about 30 minutes. Serve right away at room temperature or freeze for a crunchier chocolate shell.
MAKE AHEAD The chocolate hearts can be stored in a single layer in an airtight container or on a rimmed baking sheet wrapped in plastic for up to 2 weeks. Serve cold.
The magic shell can be prepared up to 2 weeks in advance and stored in an airtight container at room temperature. Microwave on HIGH in 30 second intervals to melt chocolate before using.
Recipe & Photos by Julia Heffelfinger @juliaheff