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Le Chaudron recipe
Dattes farcies beurre cacahuète
Chocolate-dipped peanut butter stuffed dates
⏱ 15 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
12Medjool dates
60 g (2 oz)peanut butter
30 g (1 oz)70% dark chocolate
1 pinchfleur de sel (flaky sea salt)
1 tbspsesame seeds
- 12 Medjool dates
- 60 g (2 oz) peanut butter
- 30 g (1 oz) 70% dark chocolate
- 1 pinch fleur de sel (flaky sea salt)
- 1 tbsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Choose plump, soft Medjool dates with shiny skins.
- Slit each date lengthwise with a small knife without cutting it in half.
- Remove the pit.
- Fill each date with 1 teaspoon peanut butter.
- Break up the chocolate and melt it over a pan of simmering water, stirring gently.
- Hold each date with a fork and dip the top half in the chocolate.
- Place on parchment paper and, while the chocolate is still soft, sprinkle with flaky salt and sesame seeds.
- Let set for 30 minutes at room temperature (or 10 minutes in the fridge). Serve as a dessert or snack.
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