Snickers Bites

MAKES 10 BITES

10 Medjool dates

6 tbsp crunchy peanut butter

70g / 2½oz 100% raw cacao chocolate (I use Montezuma’s Absolute Black), broken into pieces

flaky sea salt, to sprinkle

Using a small, sharp knife, make an incision down the length of each date. Remove and discard the stones, then fill each date with peanut butter. Place on a plate and transfer to the freezer for 10 minutes.

Before the end of the 10 minutes, place the chocolate in a microwave-safe mug or small bowl. Melt for 1 minute in 15-second bursts, stirring between each burst (or melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl is not touching the water).

Dip each stuffed date, one at a time, in the melted chocolate (toothpicks and a teaspoon help here), place back on the plate and add a small sprinkling of sea salt on the top of each, before the chocolate solidifies.

Freeze for another 20 minutes, then devour or store in the freezer. They are best stored individually wrapped in a little parchment paper, in a lidded freezer container or bag.