• If your dates are not pitted, remove the stem and discard it before using the tip of a sharp knife to cut the date lengthwise to remove the pit.
• Place each open date on a plate covered with parchment paper.
• In a small bowl, stir the cashew butter, maple syrup, vanilla extract, and coconut flour until slightly thick. If too thick, add more nut butter or stir in a teaspoon of melted coconut.
• Use a teaspoon to fill each opened date with the cashew batter. Sprinkle chopped peanuts on the top if you like - this goes well if you used peanut butter instead of cashew butter.
• In a microwave-safe bowl, melt the dark chocolate and coconut oil. Microwave it for about 40-60 seconds. Stir to combine the chocolate.
• Optional - Transfer the melted chocolate to a narrow glass. I found this easier for dipping the dates than using a bowl!
• Pick one side of the stuffed date with a toothpick and dip them into the chocolate while rotating the date to cover all the sides.
• Wait for a few seconds above the bowl/glass to let the excess melted chocolate run down to the bowl.
• Place the chocolate-covered dates on the plate covered with parchment paper. Repeat these steps with all the dates.
• Pop the plate in the freezer for about 12 minutes to set the chocolate shell hard.
• Serve with a pinch of salt on top.

Storage

• Store up to 1 week in the fridge in an airtight container.