I’m officially in love with this Pecan Date Candy! A Texas twist on the viral “healthy snickers” recipe, my version has toasted, chopped pecans and French grey sea salt for an extra special treat.

I knew I would love this because I already love dates. In fact, I almost always have them in my pantry! They’re so good for you and my Stuffed Dates are one of my favorite quick appetizers. Dates have a sweet, caramel-y flavor so I knew this would be incredible.

This tastes like a candy bar but it’s considerably healthier plus gluten free. If you want to make it even lighter, you can use half the amount of chocolate and drizzle it on top instead of coating it.

Pecan Date Candy

12 Medjool dates, pitted
1/4 cup peanut butter
1/4 cup pecans, toasted and chopped
4 oz semi-sweet baking chocolate
Sea salt (I used French grey)
Optional: 2 tsp vegetable shortening

1. Stuffed pitted Medjool dates with peanut butter, about one teaspoon per date. Sprinkle with toasted chopped peanuts. 
2. Finely chop chocolate and place in a heatproof bowl with vegetable shortening (if using). Microwave at half power for about 2 minutes, stirring every 15-30 seconds until smooth and glossy. 
3. Spoon chocolate over dates one at a time, dunking the bottom in chocolate to thoroughly coat. Shake off the excess and set finished treats on a baking sheet lined with wax paper. Garnish with a few more chopped pecans and sea salt. Pop sheet in the fridge for 10 minutes to set.

Note: Store in the fridge. Let come to room temperature before serving.

Happy no-baking,

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