Chocolate Peanut Butter Protein Stuffed Dates*
Ingredients:
- 8–10 Medjool dates
- 1 scoop (43 g) VegiDay ® All-in-One Balanced Plant Protein, French Vanilla flavor
- ⅓ cup natural peanut butter
- 2 Tbsp unsweetened cocoa powder
- ¼ tsp salt
- 1 Tbsp finely chopped almonds
- 3–5 Tbsp milk of choice to loosen the filling (we used unsweetened almond milk)
- 8–10 whole almonds
- ½ cup 70% dark chocolate
- ½ tsp coconut oil
- Flaky sea salt for garnish
- More chopped almonds for garnish
Directions:
- To make the filling, mix the protein powder, peanut butter, cocoa powder, salt, and chopped almonds together.
- Add milk, 1 tablespoon at a time, until the filling is fudgy but not too dry.
- Split the dates, remove the pits, tuck one whole almond into each date, then add the filling around it.
- In a separate bowl, melt the dark chocolate with coconut oil.
- Dunk each date into the chocolate and add to a parchment-lined baking sheet.
- Garnished with flaky sea salt and more chopped almonds.
- Freeze for at least 10–15 minutes until the chocolate is set.
In This Recipe
All-in-one Balanced Plant Protein, French Vanilla
VegiDay All-In-One Balanced Plant Protein, with pea, rice, quinoa, spirulina, and chlorella, provides 25 g of complete, organic vegan protein per serving. These gluten-free, soy-free, easy-to-digest…