20 dates, pits removed
250g Hemp Nut Butter
200g dark chocolate
To decorate (optional, you can change these to your preference)
Roasted hazelnuts, smashed
Freeze dried raspberries
Pistachios, finely chopped
Toasted coconut flakes
Line a baking tray with a sheet of parchment paper.
Gently stir chocolate in a glass bowl over gently simmering water, until the chocolate has melted.
Slice dates and stuff with a teaspoon of nut butter.
Dip dates in the chocolate. Place on the lined baking tray. Top with any toppings you choose to use. Place in the fridge and allow to cool for 1 hour before serving. Store in an airtight container in the fridge.