📖 Instructions

1. Prepare the Dates: Gently slice each Medjool date lengthwise, being careful not to cut all the way through. Remove the pit and set the dates aside.
2. Make the Filling: In a food processor, combine the cream cheese, peanut butter, powdered sugar, and vanilla extract. Process until smooth and creamy. Don't overmix. Trust me, you don't wanna end up with a runny filling.
3. Stuff the Dates: Using a small spoon or piping bag, fill each date with the peanut butter cream cheese mixture. Be generous!
4. Melt the Chocolate: Place the chocolate chips and butter in a double boiler or a microwave-safe bowl. If using a double boiler, heat over simmering water, stirring occasionally, until the chocolate is melted and smooth. If using a microwave, heat in 30-second intervals, stirring in between, until melted.
5. Dip the Dates: Dip each stuffed date into the melted chocolate, ensuring it's fully coated. Use a fork to lift the date out of the chocolate, allowing any excess chocolate to drip back into the bowl.
6. Add Toppings: Immediately sprinkle the dipped dates with chopped nuts and sea salt before the chocolate sets.
7. Chill: Place the dipped dates on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes, or until the chocolate is firm. This is important cause' no one likes melty chocolate fingers.
8. Serve: Remove the dates from the refrigerator and let them sit at room temperature for a few minutes before serving. This allows the chocolate to soften slightly.
9. Store: Store any leftover dates in an airtight container in the refrigerator. They're best enjoyed within a week. But lets be honest, they probably wont last that long!