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Jujubes are an ancient fruit native to China, used for centuries in Traditional Chinese Medicine and Asian cuisines. When they’re dried, they can be used similarly to the better known Medjool date, as in this little treat!

You will need

Serves 4

  • 200 grams jujubes
  • 4 tablespoons peanut butter
  • 4 tablespoons desiccated coconut
  • Pinch salt
  • 200 grams vegan dark chocolate (70% cocoa recommended)
  • Handful crushed peanuts

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15 mins to prep

mins to cook

Step 1

Slice the jujubes to remove the seeds.

Step 2

In a bowl, mix together peanut butter and 2 tablespoons of desiccated coconut until combined. Mix in a pinch (~1/4 teaspoon) of salt if the peanut butter is unsalted.

Step 3

With a spoon, stuff the peanut butter filling into the centre of each jujube and gently squeeze closed — it’s fine if there’s peanut butter spilling out the sides!

Step 4

In a heatproof bowl, add the chocolate and place over (but not touching) a pan of boiling water to melt, stirring regularly.

Step 5

Once the chocolate has melted, remove from the heat and add the jujubes into the bowl, stirring until they are completely coated in chocolate.

Step 6

While still wet, roll the jujubes in your choice of shredded coconut or peanuts (or both), and leave aside (or pop in fridge) to set. Once the coating has set, dig in and enjoy!


Find dried jujubes online, or at your local Asian grocer. If you can’t get your hands on any, you can swap them for Medjool dates if you like!

Recipe: Simon Toohey

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