Coco-Dipped Bliss Bombs

These bite-sized snacks are chewy, creamy, and coated in a rich chocolate shell with a snowy touch of coconut—perfect as a sweet afternoon pick-me-up or a guilt-free dessert.

Ingredients (Makes about 12 stuffed dates):

• 12 Medjool dates, pitted

• 6 tbsp natural peanut butter (smooth or crunchy)

• 100 g dark chocolate (about 3.5 oz), chopped
  

• 1 tsp coconut oil (optional, for smoother melting)

• 1/4 cup unsweetened shredded coconut

---

Instructions:

1. Prep the Dates:
   Slice each date lengthwise (without cutting all the way through) to create an opening. Remove the pit if not already pitted.

2. Stuff the Dates:
   Use a small spoon or piping bag to fill each date with about 1/2 tbsp of peanut butter. Gently press the sides together to close.

3. Melt the Chocolate:
   In a heatproof bowl, melt the dark chocolate and coconut oil together over a double boiler or in 30-second increments in the microwave, stirring in between until smooth.

4. Dip the Dates:
   Use a fork or skewer to dip each peanut butter-stuffed date into the melted chocolate, allowing any excess to drip off.

5. Roll in Coconut:
   Immediately roll or sprinkle the chocolate-covered dates with shredded coconut while the chocolate is still wet.

6. Chill and Set:
   Place the dates on a parchment-lined tray and refrigerate for 15–20 minutes, or until the chocolate hardens.

---

Pro Tips:

• For a twist, swap peanut butter with almond or cashew butter.

• Add a roasted peanut inside for crunch.

• Store leftovers in an airtight container in the fridge for up to a week—or freeze for longer!