This TikTok and Instagram recipe is viral.

I know, I know. It’s literally everywhere!

Even if you’re not much into cooking, this recipe is ridiculously easy. It can be ready in less than 20 minutes, then you just pop it in the fridge to set.

You’re probably wondering why I’m posting it if it’s already everywhere. Fair question. What sets my recipe apart is that it’s 100 percent homemade; I even make my own peanut butter and chocolate.

Plus, I have two chocolate options: one dark and one sweet. As for the peanut butter, it’s incredibly fast and easy. All you have to do is blend roasted, unsalted peanuts in a food processor and stop when you reach the desired consistency. Personally, I like my peanut butter super creamy.

Aside from my rich chocolate, what makes this recipe shine even brighter is the expertise of my head chef in the kitchen. He is almost three years old, assertive, and knows exactly what he wants. We’ve been cooking together since day one. He graduated from a baby carrier to a stroller, then a high chair, and finally his own toddler tower.

Now, at age three, he has become my kitchen bestie. This viral date snickers is his absolute favorite recipe. It’s plant-based, sweetened without refined sugars, and perfect for children over one year old.

Okay, enough talk. Let’s check out the ingredients list:

Dates

The number of dates you need for this recipe depends on your tray size. I used around 23 dates for my 21cm x 15cm tray.

“What kind of dates should I use?” Whatever suits you. I went with medjool dates. However, keep in mind that medjool dates are higher in natural sugars. There are other varieties, though, with much less sugar.

Roasted, unsalted peanuts

You can either roast raw peanuts in the oven yourself or buy them pre-roasted. You can also get them skinned or leave the skin on; both options are okay and highly nutritious.

Heads-up regarding the chocolate:

Since my chocolate is homemade, it might be a little runny. When you chill it, it will set; I promise. But, not too much, and that’s the point. I like the chocolate to stay a little gooey and soft, which sets this recipe apart from the viral ones you see online.

Cacao powder

You can go for cocoa or cacao. I use the latter because it’s more organic, less processed, and has a more earthy, bitter flavor. However, if you prefer a slightly sweeter flavor, then go for the cocoa as its bitterness tends to fade while being roasted at high temperatures.

Carob molasses

Or any other kind of molasses. I’m from Lebanon, so carob molasses is extremely common in my country. If it’s not available in yours, feel free to use any other natural sweetener. Some examples include: grape molasses, maple syrup, date syrup, or agave.

Water

Yes, I put water in my chocolate. (giggle)

Maple syrup

Again, you can use your favorite natural sweetener. You can even skip the molasses and double this one. However, I like to add carob molasses because it gives a distinct caramel-like flavor and is nutrient dense.

Sea salt

You might be skeptical, and that’s okay. My favorite thing ever is to sprinkle some sea salt on chocolate. It’s divine. You can totally skip this step if it feels weird or yucky. But, you can also spice things up and try it for the love of chocolate.

Whole peanuts

Because peanut butter is not enough. And, if you have a little helper making the peanut butter like I do, they will definitely eat half a cup during the process. You can either crush them for a few seconds in a food processor or leave them whole and sprinkle either on the chocolate or peanut butter. (Note: Adding more peanuts brings seven years of good luck.)

Great. Now that we’re set, let’s get to measuring:

>> 18 to 30 dates
>> 3 cups roasted, unsalted peanuts

For the chocolate, follow your heart (and appetite, obviously).

First option: dark chocolate.

>> 6 cacao (or cocoa) tbsp
>> 1 cup water
>> 2 tbsp carob molasses
>> 2 tbsp maple syrup

Second option: sweet chocolate.

>> 1/2 cup cacao or cocoa
>> 1/2 cup maple syrup (or any other natural sweetener)

Let’s move to the how-to:

First, we need to pit the dates, open them flat, line them up between two parchment papers and press them down. To flatten them, you can either use your hands or a glass.

Then cover your tray with a new parchment paper and line up the flatten dates. Sometimes I like to add more flattened dates to fill the gaps and keep my peanut butter off the bottom.

Put the tray on the side and bring your food processor. Add the peanuts to the food processor and process for about 5 to 10 minutes. You can stop when you reach the desired consistency.

Pour peanut butter evenly on top of the dates and put the tray on the side before your little one eats the whole thing.

Now, the chocolate. Ah, the chocolate. Bring a casserole and add in your cacao, water, molasses, and maple syrup (or, if you’re going with the second option, pour your cacao and maple syrup) and whisk continuously over medium heat until you see bubbles forming. That’s your sign to stop. And, I mean it. Stop. If you continue whisking, it will start clumping and become grainy.

Ideally, you should let it sit for five to 10 minutes in a new bowl to let it chill. But if your toddler wants this done in exactly three seconds, then go ahead and pour the hot chocolate on top of the peanut butter and dates—like we did. (No peanuts were harmed in the process.)

Sprinkle the peanuts.

Sprinkle the sea salt.

Admire it for a sec then pop it in the fridge.

For best results, wait until the following day. The flavors are much more intense and rich after 24 hours.

You can either cut it into small bars or serve on a plate.

Let me know how it turns out if you try it.

Bon appétit!

~

Watch Elyane and her Kitchen Bestie at work:

 

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