Chocolate-coated dates with peanut butter

Ingredients:

• 22 – 24 pitted Medjool dates, approximately 350g
• 1/3 cup crunchy peanut butter
• 1/4 cup roasted salted peanuts, coarsely chopped
• 220 g chopped semi-sweet chocolate
• 1 tbsp. l. coconut oil
• 1 teaspoon sea salt
• 8 soft caramel candies, approximately 45 g.

Preparation:

1. Line a baking sheet with parchment paper. If the dates haven't been slit yet, make a slit along each date, being careful not to cut all the way through (you should end up with a small boat).
2. In a medium bowl, combine the peanut butter and peanuts. Spoon about 1 teaspoon of the paste into each date and set aside.
3. Combine chocolate and coconut oil in a medium microwave-safe bowl and microwave until chocolate is melted, stirring once, about 1 1/2 minutes.
4. Dip 1 date in the chocolate and turn it over with a fork several times until completely coated. Use a fork to remove the date from the prepared baking sheet. Repeat with the remaining dates and chocolate, working with one date at a time. Sprinkle the dates with sea salt. Refrigerate until the chocolate sets, about 30 minutes.
5. Melt the caramel in a small microwave-safe bowl in 30-second intervals, stirring occasionally, until the caramel is smooth, about 1 minute. Pour the caramel over the dates and refrigerate until set, about 10 minutes. Serve immediately or store in a tightly sealed container in the refrigerator for up to 1 week.