Sweet Charcuterie Board

  • Serving
    4-6 servings

Nut butter cups:

  • 1 cup roughly chopped dark chocolate or dark chocolate chips
  • 1/3 cup smooth nut butter
  • Date pecan balls:

  • 1 cup pitted Medjool dates
  • 1 cup raw pecans
  • 1/2 tsp pure vanilla extract or vanilla powder
  • Extras:

  • 1/2 cup vanilla coconut spread
  • 1/2 cup almond coconut spread
  • 1/2 cup chocolate coconut spread
  • 4 cups berries, such as strawberries, raspberries and/or blueberries
  • Small bunch grapes
  • 1 cup nuts of choice
  • Cookies, crackers or pretzels of choice


              1. To make the peanut butter cups, melt the chocolate over a water bath or in a microwave in 30 second increments. Line a mini muffin pan with paper liners. Spoon a small amount of chocolate into the bottom of each and brush it up the sides. Refrigerate 10 minutes. Place a spoonful of peanut butter in the center of each, then spoon remaining chocolate on top. Refrigerate 30 minutes or until set.
              2. To make the date pecan balls, place all ingredients in a food processor and process until you get a smooth, sticky dough that sticks together when pressed between fingers. Form the dough into 10-12 balls.
              3. To serve, arrange the spreads, nut butter cups, date pecan balls, berries, grapes nuts and cookies on a large serving tray. Serve immediately.

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