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Meet Brenda. A tidbit about me. BAKING is my JAM! Anything sweet(like me...LOL). I realized, though, that I wanted to bake as healthy as possible. I learned to substitute or alter ingredients to make the desserts healthier.
I will be posting a new recipe monthly. I hope you try them out and like them. All creations have been tested and approved by Mark who has the biggest, sweet tooth I know!

DATE SAUCE:
15 Medjool dates (Pitted)
3/4 C Almond, Oat, or Coconut Milk
1 Tsp Vanilla Extract
1/4 Tsp Sea Salt
BUILDING THE TREAT:
2 Medium apples-cored and chopped into small cubes (I🧡 Honey Crisp)
1/2 C Lightly Salted Roasted Peanuts (Pound into little bits)
1 C Vanilla Greek Yogurt
1 C of Dark Chocolate Melting Wafers
Mini Bundt Trays (2 with 6 each)
Makes 12 Servings.

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FIRST: DATE SAUCE
Place pitted dates in a bowl and cover them with boiling water. Let soak for 10-15 minutes.
Drain the water.
Transfer the dates to a blender or food processor. Add the vanilla extract, salt, and chosen milk.
Blend on high for a few minutes. You will need to stop a few times to scrape down the sides.
If the sauce is too thick or chunky, add 1/4 cup of milk or warm water.
SECOND: BUILDING THE TREAT
Grab your mini bundt trays (I use silicone).
Layer each section, starting with the bits of peanuts on the bottom, evenly dispersing them.
IN A BOWL: Add apple cubes and yogurt.
Thoroughly mix together.
Add mixture to each section evenly. Leaving about a 1/4".
Then add a layer of the date sauce.
LASTLY: Melt the dark chocolate wafers, adding a layer over the date sauce.

Put trays in freezer for 2-4 hours.
Then pop them out of the trays and dig in!
Store in freezer, no longer then 2 weeks.

I hope you enjoy the Apple Date Bundt Treats!
YUMMY!