Salted Chocolate Stuffed Dates

No refined sugar | Vegan | Paleo | Keto-friendly

Prep Time 5 minutes

1.5 tsp creamy cashew butter
1/2 tsp pure maple syrup
1 pitted Medjool date
2 squares unsweetened chocolate (Try Montezuma's Absolute Black with Cocoa Nibs)
Himalayn pink salt or other flaky sea salt, for sprinkling

In a small microwavable bowl, combine 1.5 tsp creamy cashew butter (Trader Joe's is my favorite) and 1/2 tsp pure maple syrup. Microwave 15 seconds to soften and stir.
Split pitted Medjool date in half and stuff both halves with cashew butter mixture. Rejoin halves.
In same bowl, add two squares unsweetened chocolate and microwave to melt. Mix to combine melted chocolate with cashew butter residue.
Dip and roll stuff date in melted chocolate mixture. Transfer date to wax or parchment paper, and spread remaining melted chocolate on top to fully cover.
Sprinkle with a dusting of Himalayan pink sea salt and place in freezer to harden chocolate.
Enjoy frozen or remove to refrigerator before eating. Savor the complex flavors while satisfying your chocolate fix in a naturally sweetened way.

This recipe is a single serving sweet. I find it's best not to have too many sweets available, so I make one of these when I need a treat. To make a batch of these, multiply recipe accordingly.
The Montezuma's Absolute Black 100% Cocoa Solids Chocolate bar (also found at Trader Joe's) is hands-down the best unsweetened chocolate I have tried. It has a more palatable taste and texture than unsweetened baking chocolate, and when mixed with the remnants of the maple syrup-cashew butter mixture, develops a complex flavor with just the right hint of sweetness. Bonus points that it's vegan!
Even if you're not a salty-sweet fan like I am, add the tiniest dash of sea salt on top. It enhances the flavor of the chocolate. If you do love sweet-and-salty (ooh, me), add a little more sea salt on top.