Enjoy this naturally sweet Valentine’s treat yourself, or share it with a crowd!

Serves 12


  • 1/2 cup + 1 tablespoon peanut butter, divided
  • 1/2 cup almond flour
  • 4 pitted dates, roughly chopped
  • 1/4 cup confectioners sugar
  • 1 1/2 cups semisweet chocolate chips or white chocolate chips
  • 1 tablespoon coconut oil
  • Sprinkles (optional)


In a food processor, pulse 1/2 cup peanut butter, almond flour, and dates until smooth. Add confectioners sugar and pulse just 2-3 times until combined. Turn onto a piece of parchment paper. Add another piece of parchment on top of the peanut butter and press or roll into an even layer. Freeze for 10 minutes.

Meanwhile, heat chocolate, coconut oil, and remaining peanut butter in a microwave-safe dish in 30-second increments, stirring each time until fully melted and smooth.

Line a mini muffin tin with paper cups. Carefully pour a teaspoon or so of chocolate into each cup to fill the bottoms.

Remove the peanut butter layer from the freezer and use a top to cut 1-inch circles. Carefully place each round on top of the chocolate. Pour the remaining chocolate on top of the peanut butter layer. Sprinkle chocolate with sprinkles and place the tray in the freezer for at least 30 minutes. Enjoy immediately (and often).

Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.