Peanut Butter & Pistachio Stuffed Dates
Ingredients
- 10 Mariani Organic Pitted Dates
- 3 tbsp creamy peanut butter (about 45 g)
- 2 tbsp pistachios, finely chopped (about 24 g)
- Flaky sea salt, for topping
- Melted dark chocolate or cacao nibs, for drizzling/topping, optional
Instructions
- In a small bowl, combine the peanut butter and chopped pistachios. Stir until the filling is uniform and textured.
- Use a sharp knife to slit each date lengthwise without cutting through; open to create a small pocket.
- Fill each pocket generously with the pistachio peanut butter filling using a small spoon or butter knife.
- Arrange on a platter and sprinkle with the remaining pistachios and flaky sea salt. Drizzle with melted dark chocolate or sprinkle cacao nibs, if using.
- Serve right away, or chill briefly to firm the filling.
- Little upgrade: Add a few crushed freeze-dried raspberries on top for color and tang.
