Bounty dates

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 15 min
• ❄️ Freeze time: 5-10 min
• 🍽️ Servings: 4
• Cronometer󠀠󠀠

Ingredients

• 1/3 cup coconut cream
• 1/3 cup unsweetened coconut flakes, shredded
• 12 dates Medjool or Deglet Nour dates, pitted
• 1 cup dark chocolate chips, or any variety of chocolate chips (No heavy metals)

Directions

1. Keep coconut milk in the fridge so that the cream solidifies which makes this process easier.
2. In a bowl, combine the coconut cream and coconut flakes.
3. Cut each date length wise down the middle. Using clean hands, gently open up each date and remove the pit. Fill each date with some of the coconut cream mixture and gently press.
4. Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.) Add the chocolate chips to the bowl. Stir constantly until the chocolate is completely melted. Turn off the heat.
5. Dip the dates in the melted chocolate, coating them fully. Place the chocolate-covered dates onto a baking sheet lined with parchment paper and freeze for 5 to 10 minutes.
6. Take them out of the freezer and enjoy!
7. I like to store them in a Tupperware in the fridge as they will last you for weeks.