Line a small baking tray with parchment paper.

Open one pitted date at time and add about 1 teaspoon of peanut butter to the center. Repeat for all dates and line them on the prepared baking tray.

Freeze the peanut butter stuffed dates for 15 minutes.

Remove the semi-hardened dates from the freezer.

Add about ¾ cup of marshmallow fluff to a glass measuring cup and microwave it for 20-25 seconds.

Carefully dip the peanut butter filled dates in the warm marshmallow fluff one at a time. You’ll need to move quickly as the fluff will begin to tighten again. I like to pierce the top of the date with a fork for easy dipping.

Place the fluff dipped dates back on the parchment lined baking tray.

Freeze for 20-30 minutes or until the fluffed dipped dates easily pull off the parchment paper.

While the fluff dipped dates are freezing, melt the dark chocolate wafers. See above for details.

Remove the dates from the freezer and dip them in the melted chocolate until they are well coated. Shake off any excess chocolate and place them back on the parchment paper. Option to add a touch of maldon salt to the top while the chocolate is still warm.

Please note, that the fluff will never fully freeze and will feel slightly sticky to touch.

Once the chocolate has set, serve and enjoy. Option to refrigerate for faster setting time.