Snickers Date Toast by @thefeedfeed

25 min

1 serving

🍫

28 g

Dark chocolate

🥥

5 ml

Coconut oil

💧

120 ml

Water

🌴

72 g

Medjool dates

🥖

40 g

Sourdough toast

🥜

32 g

Peanut butter

🥜

18 g

Roasted peanuts

🧂

0.25 g

Flaky sea salt

  1. Place
    • Dark chocolate
    • Coconut oil

    Place 1 ounce dark chocolate and 1 teaspoon coconut oil in the heatproof bowl.

  2. Microwave
    • Dark chocolate
    • Coconut oil

    Microwave the chocolate mixture in short bursts until melted and smooth.

  3. Pour
    • Boiling water
    • Medjool dates

    Pour 1/2 cup boiling water over the 3 Medjool dates.

  4. Soak
    • Medjool dates
    • Boiling water

    Soak the dates for 5 to 10 minutes until soft.

  5. Pat
    • Medjool dates

    Remove the date skins if desired and pat the dates dry.

  6. Mash
    • Medjool dates

    Mash the 3 softened Medjool dates into a paste.

  7. Spread
    • Medjool dates
    • Sourdough bread

    Spread the mashed date paste evenly over 1 slice sourdough bread.

  8. Spoon
    • Peanut butter
    • Medjool dates

    Spoon 2 tablespoons peanut butter over the date layer.

  9. Spread
    • Peanut butter
    • Sourdough bread

    Spread the peanut butter evenly across the toast.

  10. Scatter
    • Roasted peanuts

    Scatter 2 tablespoons roasted peanuts over the peanut butter.

  11. Layer
    • Flaky sea salt
    • Peanut butter

    Sprinkle the peanut layer with half the flaky sea salt.

  12. Pour
    • Dark chocolate
    • Coconut oil
    • Roasted peanuts

    Pour the melted chocolate over the peanuts to cover them evenly.

  13. Sprinkle
    • Flaky sea salt
    • Dark chocolate

    Sprinkle the remaining flaky sea salt over the chocolate.

  14. Refrigerate
    • Dark chocolate
    • Sourdough toast

    Refrigerate the toast for 10 to 15 minutes until the chocolate is set.

  15. Serve
    • Dark chocolate

    Serve immediately once the chocolate shell is firm.

Snickers Date Toast by @thefeedfeed

25 min

1 serving

🍫

28 g

Dark chocolate

🥥

5 ml

Coconut oil

💧

120 ml

Water

🌴

72 g

Medjool dates

🥖

40 g

Sourdough toast

🥜

32 g

Peanut butter

🥜

18 g

Roasted peanuts

🧂

0.25 g

Flaky sea salt

Preparation Steps

  1. Step 1/15

    Place 1 ounce dark chocolate and 1 teaspoon coconut oil in the heatproof bowl.

    🍫Dark chocolate
    🥥Coconut oil
    🥣Heatproof bowl

  2. Step 2/15

    Microwave the chocolate mixture in short bursts until melted and smooth.

    🍫Dark chocolate
    🥥Coconut oil
    🥣Heatproof bowl
    🥄Spoon

  3. Step 3/15

    Pour 1/2 cup boiling water over the 3 Medjool dates.

    💧Boiling water
    🌴Medjool dates
    🥣Heatproof bowl

  4. Step 4/15

    Soak the dates for 5 to 10 minutes until soft.

    🌴Medjool dates
    💧Boiling water
    🥣Heatproof bowl

  5. Step 5/15

    Remove the date skins if desired and pat the dates dry.

    🌴Medjool dates
    🔪Small knife
    🧻Paper towel

  6. Step 6/15

    Mash the 3 softened Medjool dates into a paste.

    🌴Medjool dates
    🍴Fork

  7. Step 7/15

    Spread the mashed date paste evenly over 1 slice sourdough bread.

    🌴Medjool dates
    🥖Sourdough bread
    🍴Fork

  8. Step 8/15

    Spoon 2 tablespoons peanut butter over the date layer.

    🥜Peanut butter
    🥄Spoon

  9. Step 9/15

    Spread the peanut butter evenly across the toast.

    🥜Peanut butter
    🥖Sourdough bread
    🥄Spoon

  10. Step 10/15

    Scatter 2 tablespoons roasted peanuts over the peanut butter.

    🥜Roasted peanuts
    🥄Spoon

  11. Step 11/15

    Sprinkle the peanut layer with half the flaky sea salt.

    🧂Flaky sea salt
    🥄Spoon

  12. Step 12/15

    Pour the melted chocolate over the peanuts to cover them evenly.

    🍫Dark chocolate
    🥥Coconut oil
    🥜Roasted peanuts
    🥣Heatproof bowl
    🥄Spoon

  13. Step 13/15

    Sprinkle the remaining flaky sea salt over the chocolate.

    🧂Flaky sea salt
    🥄Spoon

  14. Step 14/15

    Refrigerate the toast for 10 to 15 minutes until the chocolate is set.

  15. Step 15/15

    Serve immediately once the chocolate shell is firm.

Composition

Ingredients

Types

Confectionery, Fats and oils, Sweeteners, Fruit, Nuts, Spreads, Seasonings

Ingredients

Dark chocolate, Coconut oil, Water, Medjool dates, Sourdough toast, Peanut butter, Roasted peanuts, Flaky sea salt

Notes

Water (boiling, for soaking the dates), Medjool dates (whole, pits removed), Flaky sea salt (for garnish)

Allergens

Peanuts

Dietetics

Dietary regimen

Vegetarian

Calories

590 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 67g, Fiber: 10g, Sugars: 46g, Fat: 31g, Saturated fat: 11g

Nutritional Information

Minerals

Potassium: 600mg, Magnesium: 105mg, Iron: 3.3mg, Calcium: 70mg, Sodium: 180mg

Vitamins

Vitamin E: 3.2mg, Vitamin B6: 0.35mg, Folate: 45mcg, Vitamin K: 4mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

15 steps

Equipments

Utensils

Heatproof bowl, Fork, Spoon, Small knife, Paper towel

Appliances

Microwave, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Afternoon snack, Dessert, Post-workout snack

Origin

Source

Platform

instagram

Original Creator

@thefeedfeed

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Chewy, Smooth, Crisp

Flavors

Sweet, Salty, Nutty, Chocolatey, Caramel-like

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 60 min (Keep covered,Store in a cool, dry place,Chocolate may soften), fridge : 2 days (Store in an airtight container,Let stand for 5 min before eating for a softer date layer), freezer : 30 days (Wrap tightly,Thaw in the refrigerator before serving)