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The following recipe was created by Heinen’s Chief Dietitian, Melanie Jatsek, RD,LD. Photography was provided by Christina Musgrave from Tasting with Tina.
I can’t remember how old I was when I stopped going trick-or-treating, but that doesn’t mean I don’t still have a favorite candy. In case you’re wondering, it’s a Snickers bar. The combination of chewy caramel and crunchy peanuts covered in velvety chocolate makes my mouth water just thinking about it.
Of course, the dietitian in me goes right to the ingredient list—corn syrup and artificial flavors are among the biggest offenders in most candy bars. You may be thinking, “It’s a candy bar, Mel! It’s not supposed to be healthy.” But who says you can’t have the best of both worlds?
A trending recipe that recently caught my attention was for chocolate covered peanut butter-stuffed dates. Believe it or not, they taste just like a candy bar.
Now, don’t be intimidated by dates! They’re actually a natural sweetener that has gained a lot of popularity in recent years! The chewy flesh of this premium fruit is moist and plump with a rich, sweet flavor that can be likened to caramel.
In only 10 short minutes and with five simple ingredients you can whip up your very own better-for-you candy bars. They’re just too good to resist! And because they’re made with Fx™-approved ingredients, you don’t have to.
- Prep time:
- 15min
- Total time:
- 15min
- Servings:
- 12 Mini Healthy Candy Bars
Ingredients
- 12 Fresh Energy Medjool dates
- 1/3 cup Heinen's fresh ground peanut butter or almond butter
- 1/4 cup Heinen's unsalted peanuts or raw almonds, chopped
- 1/2 cup Equal Exchange bittersweet chocolate chips
- 1 tsp. Heinen's coconut oil
- Pinch of Maldon sea salt flakes (optional)
Instructions
- Line a baking sheet with parchment paper.
- Cut a slit in the center of each date and remove the pit.
- Stuff the inside of each date with peanut or almond butter and sprinkle with the chopped peanuts or almonds. Place on the baking sheet.
- Combine the chocolate chips and coconut oil in a small saucepan and heat on low. Stir occasionally until melted. Alternately, you can add the ingredients to a small bowl and melt in the microwave for 30 second increments until smooth and combined.
- Drizzle the chocolate over the dates to coat. Sprinkle with flaky sea salt (optional).
- Refrigerate stuffed dates until the chocolate has fully hardened, about 30 minutes.
These mini “candy bars” will keep in the refrigerator for up to two weeks…but I doubt they’ll last that long!
Recipe adapted from Two Spoons.
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