Cashew Stuffed Dates

Okay I understand that there are about a million versions of this recipe out there, but I had to give you the one we do in our house because it is next level and truly drool worthy! The key to this recipe is the cashew butter, I know you can sub in any nut butter version and will have a similar sweet treat, but the cashew butter is the game changer. It makes an extra creamy texture and just the perfect balance to the sweetness from the dates and chocolate. I'll admit the flaky sea salt is also the perfect addition! Basically what I am saying is you cannot go wrong with this recipe, its a crowd pleaser, and stores in the freezer so well making it great to make ahead for a party, or have on hand for when you are craving something sweet and delicious.  

Ingredients:
12 medjool dates (has to be medjool)
1 Hu kitchen Simply Chocolate bar
3 tbsp cashew butter
1/2 tsp flaky sea salt

Instructions:
1. Line a baking dish with parchment paper. Take the pits out of the dates, open them up lengthwise and place them in baking sheet.
2. Spoon the cashew butter into the opening of each date. Set dates aside.
3. Melt the chocolate bar until completely runny. Using a spoon, drizzle the chocolate over the top of the dates. 
4. Let the dates cool on the counter for 5 mins, then sprinkle with the flaky sea salt, and put them in the freezer for 1hr to set. 
5. You can keep them stored in the freezer for up to 3 months or in the fridge for up to a week. Remove them from the freezer 5mins before eating to allow them to soften to room temperature. 
​6. Eat and Enjoy!