Bounty And Snickers Dates, Best Stuffed Dates Ever
It is such a long time I am doing snickers dates at home but I never published any recipes. As usual I have also a 2 minutes snickers dates recipe and there isn’t any melted chocolate required. On the other side, as kids loves coconut bliss, I thought of making some bounty the healthy way, using a date stuffed with coconut bliss, covered with tasty and healthy chocolate and with shredded coconut on top. These bounty and snickers dates are so easy to make. The steps are so simple and it requires only minimal ingredients.
Let me tell you -and all my friends agreed- it is completely addictive. This sweet treat recipe is totally gluten free, dairy free, refined sugar free and plant-based. It is the best guilt free mid-day snack or dessert after dinner. Packed in a box, I love to offer them as a gift, especially during Ramadan.
I know you are going to love these snickers and bounty dates recipe.
What are stuffed dates?
Basically, it is dates stuffed with any nut butter. The idea here is to recreate the taste of snickers and bounty in a healthy way. Nothing beats peanut and chocolate or coconut and chocolate with the sweet touch of a date.
You will need to slice into the center of the date to remove the pit by making an opening (don’t cut all the way through) and then stuff your date. The last step is to drizzle some chocolate over and sprinkle some roasted peanuts or shredded coconut.
What are the exact ingredients for my snickers stuffed dates ?
All you need are dates, peanut butter, plain peanuts, salt and melted chocolate.
I definitely prefer Medjool dates for this snickers dates recipe. I stuff them with organic and high quality peanut butter. While I melt ‘au bain-marie’ organic and vegan chocolate, I set them aside. Finally, once the chocolate is melted, using a teaspoon I drizzle over some chocolate and add some roasted and crushed peanuts with a pinch of of Himalaya salt.
Wholesome and simple ingredients that makes this recipe a hit. They are perfect to break the fast too.
Is there a quicker version ?
Yes yes yes, for the busy days there is definitely a 2 minutes recipe. Open the date, fill it up with one tablespoon of peanut and add (press inside) a hard piece of chocolate. Close the date and dip it (the peanut butter side) into roasted and crushed peanuts with a pinch of salt. As simple as that.
Eat it straight away and enjoy. It will last in the fridge through the week easily.
How do I do bounty stuffed dates?
For bounty dates, I use sukkari dates for their caramel taste, coconut bliss (it is called coconut butter too), chocolate and shredded coconut.
There is a tip or a trick for the bounty dates. As you use coconut bliss, first you need to be sure that the coconut butter is well mixed. Because the oil from the coconut is separating from the rest. For this reason, I’d rather transfer it into another bowl and mix it properly with the back of a spoon. Once you have mixed this coconut bliss very well, if it is sticky as peanut butter is, go ahead and stuff your dates.
If it is runny though (and it is the case right now in Bahrain as the temperature reaches 30 degrees during the day) I leave it first 10 minutes (not more) in the fridge to firm up a bit.
On the other side, if my coconut bliss/butter is hard (winter time), I place it in a shallow pot of very hot water to soften.
Only then when I have reached the semi firm paste type consistency, I fill up my dates. Once stuffed, I place them again in the fridge to set, while melting the chocolate ‘au bain-marie’.
Then I drizzle some chocolate over the dates, sprinkle them with shredded coconut. Finally I refrigerate them to harden for at least 30 minutes.
Can I make my own coconut bliss/butter?
Definitely. I have made it few times myself. You need shredded or dessicated coconut (unsweetened or natural). You have to blend 4 cups in a food processor for approximately 10 minutes, stopping and scrapping the side down regularly. Once liquid and smooth, add vanilla and eventually some maple syrup. You can keep for 2 weeks in the fridge.
Biona has a great quality coconut bliss that you can find easily in Bahrain (Lulu hypermarket, Alosrah, Market place. etc..). Most of the organic supermarkets have it.
And in addition, you can make your own peanut butter too, using a food processor with 3 cups of roasted peanuts (plain). It should take 8 to 10 minutes, becoming hard at first then smooth.
Top Tip about dates
I have 2 favorites, Medjool and Sukkari dates. I feel that Medjool (very sweet in taste) works perfectly well for snickers dates and Sukkari (very caramely) are great for bounty dates.
But feel free to choose the dates you like.
By using dates in this recipe, it is a great alternative to refined sugars and all the chocolate bars out there. They are packed with minerals and vitamins and are real food.
Healthy snickers and bounty dates and…
Sweet-caramely, tastes like snickers or bounty bars, rich and chocolaty !
If you make it
If you make this snickers dates and bounty dates recipe, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings, Laetitia
BOUNTY AND SNICKERS DATES, BEST STUFFED DATES EVER
Ingredients
SNICKERS DATES
- 8 Medjool dates
- ⅓ cup peanut butter
- ¼ cup chocolate, cut into pieces, (40 gr) I use AURO or VIVANI
- 2 tbsp peanut, roasted and crushed
- Pinch Himalayan Salt (flakes)
BOUNTY DATES
- 8 Sukkari dates , or any other natural dates you like
- ⅓ cup coconut bliss (coconut butter), at room temperature first
- ¼ cup chocolate, cut into pieces, (40 gr) I use AURO or VIVANI
- 2 tbsp shredded coconut (unsweetened)
Instructions
- Line a big plate (that goes in the fridge) with parchment paper. For each date, cut a slit into the centre and remove the pit.
SNICKERS DATES
- Stuff each date generously with peanut butter.
- Using a medium pan, roast the peanuts for 2 to 5 minutes over medium heat. Chop them using a small blender or a mortar and add some salt flakes (3 pinches).
- In the meantime, place the chocolate pieces (40 gr.) in a small heatproof bowl that fits in a small saucepan (for bain-marie). Half fill the saucepan with water, place bowl on top and bring to a simmer. Make sure the water does not touch the chocolate. Then mix regularly the chocolate with a metal spoon. Once the water starts to boil, reduce the heat and continue mixing until fully smooth.
- Using the same metal spoon, drizzle the melted chocolate over the dates (until the top of each date is fully coated). Then, sprinkle with salty roasted peanuts.
- Refrigerate until the chocolate has fully hardened (for approximately 30 minutes). You can keep it in the fridge up to 1-2 weeks.
BOUNTY DATES
- First, mix well the coconut bliss until fully combined (eventually transfer it to a bowl to mix it properly). Prepare a plate that goes in the fridge for the dates.
- (1) If the consistency of the bliss is semi soft, it is perfect. Go on and stuff the dates with it. (2) If the coconut bliss is liquid, place it first in the fridge for 10 minutes (maximum) before stuffing the dates. (3) But if the coconut bliss is too hard, place in a shallow pot of very hot water first. Then mix well and stuff the dates.
- When the dates are stuffed with the coconut bliss, place them again in the fridge to set.
- In the meantime, melt the chocolate in a bain-marie. Place the chocolate pieces (40 gr.) in a small heatproof bowl that fits in a small saucepan. Half fill the saucepan with water, place bowl on top and bring to a simmer. Make sure the water does not touch the chocolate. Then mix regularly the chocolate with a metal spoon. Once the water starts to boil, reduce the heat and continue mixing until fully smooth.
- Take the dates out of the fridge. Using a teaspoon, drizzle the chocolate over the dates to cover the top (with zigzag movements). Sprinkle shredded coconut on top and refrigerate for 30 minutes minimum.
