Chocolate Covered Ice Cream Dates: Peanut Butter Caramel Cardamom Edition

Pit the dates and place them on a parchment-lined quarter sheet. In a small bowl, mix together the peanut butter, maple syrup, and vanilla extract.

Press about 1 tsp of crushed peanuts into each of the pitted dates. Follow with the peanut butter caramel and smooth to create a flat surface, do not overfill. Spoon the vegan vanilla ice cream on top, ensuring it sits right on top of the caramel and doesn’t drip onto the sides of the dates. Repeat with the remaining dates, sprinkle with cardamom, and freeze for 30 minutes.

While the dates are freezing, melt the chocolate chips and coconut oil together in the microwave in 15-second increments, stirring between intervals until the chocolate is smooth and glossy. Remove the dates from the freezer and dip each date into the melted chocolate, taking it for a swim, ensuring it’s fully enrobed. Let excess chocolate drip back into the bowl and immediately transfer to a pan and sprinkle with flaky salt and extra peanuts before the chocolate hardens (work quickly)!

Place back into the freezer for about 30 minutes. Remove, let thaw for a minute or so, and enjoy!