3medjool dates or 50g dried datespitted, soaked in boiling water for 15 minutes then drained
Melt half of the chocolate using your preferred method.
Spoon chocolate evenly into 6 moulds or patty cases. Tilt cases/moulds so chocolate goes around the base and up the side. Note: You may need to repeat this step a few times so that the chocolate, when set, creates a thick wall.
Pop in fridge or freezer to set.
Blitz the dates, peanut butter and maple syrup together until well combined.
Divide into 6 even pieces and roll into small balls.
Remove chocolate from fridge/freezer and place a ball of peanut butter mixture into each chocolate case and press down lightly. Leave a thin wall around the mixture so when you top with the remaining chocolate, it will create a solid wall around the mixture.
Top each piece with a sprinkle of the crushed peanuts and press down lightly.
Melt remaining chocolate using your preferred method and spoon evenly over the top of each piece.
Pop back in fridge/freezer to set. Store in an airtight container.
93 calories per serve.
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