Cioccolatini al 'Caramello' e Burro d'Arachidi

Name: Cioccolatini al 'Caramello' e Burro d'Arachidi
Prep time: 20 min
Total time: 205 min
Yield: 10
Cuisine: Snack
Ingredients: 90 g Pitted Dates (Medjool dates recommended for best texture); 60 g Peanut Butter (Creamy, unsweetened peanut butter); 80 ml Vegetable Drink or Milk (Adjust as needed for desired consistency); 100 g Chocolate (Dark or milk chocolate for melting and coating)

Indulge in these delightful no-bake chocolates featuring a creamy 'caramel' and peanut butter filling, enrobed in a rich chocolate shell. Made with natural dates, peanut butter, and a touch of milk, these treats are simple to prepare and perfect for a quick snack or dessert. Just blend, shape, freeze, and dip for a satisfying sweet bite.

#chocolate

#dates

#peanut butter

#snack

#dessert

#no-bake

#vegan-friendly

#easy

Ingredients laid out

Recipe Information

20m

Prep Time

Cook Time

3h 25m

Total Time

Servings

Easy

Snack

Italian

Nutrition (per serving)

115

Calories

Protein

14g

Carbs

Fat

Date and peanut butter mixture

Ingredients

Pitted Dates
(Medjool dates recommended for best texture)
90 g
Peanut Butter
(Creamy, unsweetened peanut butter)
60 g
Vegetable Drink or Milk
(Adjust as needed for desired consistency)
80 ml
Chocolate
(Dark or milk chocolate for melting and coating)
100 g

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Shaped treats ready for freezing

Instructions

0/7 completed

1
Ensure dates are pitted. If using dry dates, soak them in warm water for 10-15 minutes, then drain thoroughly.
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5m
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Ensure dates are pitted. If using dry dates, soak them in warm water for 10-15 minutes, then drain thoroughly.
5m
Soaking helps achieve a smoother 'caramel' consistency.
2
Combine the pitted dates, peanut butter, and vegetable drink (or milk) in a food processor or blender. Blend until a thick, uniform paste forms.
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5m
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Combine the pitted dates, peanut butter, and vegetable drink (or milk) in a food processor or blender. Blend until a thick, uniform paste forms.
5m
Scrape down the sides of the blender as needed to ensure all ingredients are incorporated.
3
Scoop the mixture and shape it into small balls, squares, or any desired form. You can also press it into a small pan and cut into bars later.
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10m
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Scoop the mixture and shape it into small balls, squares, or any desired form. You can also press it into a small pan and cut into bars later.
10m
Lightly oil your hands to prevent sticking while shaping.
4
Place the shaped treats on a parchment-lined tray and freeze for at least 3 hours, or until very firm.
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3h
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Place the shaped treats on a parchment-lined tray and freeze for at least 3 hours, or until very firm.
3h
Freezing thoroughly is crucial to prevent the treats from falling apart when dipped in chocolate.
5
Melt the chocolate using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring until smooth.
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3m
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Melt the chocolate using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring until smooth.
3m
Ensure chocolate doesn't overheat to maintain a smooth consistency.
6
Remove the frozen treats from the freezer. Dip each piece into the melted chocolate, coating it completely. Let excess chocolate drip off.
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5m
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Remove the frozen treats from the freezer. Dip each piece into the melted chocolate, coating it completely. Let excess chocolate drip off.
5m
Use a fork or a dipping tool for easier coating and to let excess chocolate drain.
7
Place the chocolate-coated treats back on the parchment-lined tray and return to the freezer for a few minutes to allow the chocolate to set.
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5m
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Place the chocolate-coated treats back on the parchment-lined tray and return to the freezer for a few minutes to allow the chocolate to set.
5m
Once set, store the chocolates in an airtight container in the refrigerator or freezer.