Save to Pinterest My sister brought these to a summer potluck last year and I ate four before anyone else arrived. The combination of sweet dates, salty peanut butter, and dark chocolate hits that perfect candy bar satisfaction without the processed aftertaste. Now I keep a batch in the fridge for when the 3pm craving hits.
I made these for my dads birthday instead of cake and he said they were better than any dessert bar hed ever had. Watching my usually health-conscious uncle sneak back for thirds made me realize these arent just healthytheyre actually craveable.
Ingredients
- 12 large Medjool dates pitted: Medjools are essential here because theyre soft and meaty not dry or tough like other dates
- 6 tablespoons creamy peanut butter: Use the natural stuff that separates because the flavor is actually worth the stirring
- 150 g 5 oz dark chocolate at least 60% cocoa chopped: The darker the chocolate the more it cuts through the sweet dates but milk chocolate works if thats your preference
- 1 tablespoon coconut oil optional: This makes the chocolate coating smoother and shinier but its totally optional
- Flaky sea salt: Maldon or another flaky salt adds this perfect crunch and pop that regular salt cant achieve
Instructions
- Prep the dates:
- Slice each date lengthwise on one side and pull out the pit gently keeping the date intact like a little boat
- Fill them up:
- Stuff about half a tablespoon of peanut butter into each date and press the sides back together slightly so it stays put
- Melt the chocolate:
- Microwave the chopped chocolate and coconut oil in thirty second intervals stirring until its completely smooth and glossy
- Dip and coat:
- Use a fork to lower each stuffed date into the chocolate then lift it out and tap against the bowl so the excess drips off
- Finish with salt:
- Place each chocolate covered date on a parchment lined tray and sprinkle flaky sea salt on top before the chocolate sets
- Let them set:
- Refrigerate for at least ten minutes until the chocolate is firm then eat them cold or let them come to room temperature
Save to Pinterest These became my go-to host gift because they look impressive but secretly require zero actual cooking skills. I brought them to my neighbors housewarming and she texted me the next day asking for the recipe which is basically the highest compliment possible.
Make Ahead
These actually get better after a day or two in the fridge as the flavors meld together. I often double the recipe because they disappear faster than expected and having them ready makes snack decision making completely nonexistent.
Serving Suggestions
Serve them on a pretty plate with coffee after dinner or pack them in a container for road trips and hiking. They hold up beautifully at room temperature for a few hours which makes them perfect for picnics and potlucks.
Variations To Try
Sometimes I tuck a roasted peanut inside before closing the date for this extra crunch that reminds me of peanut butter cups. You can also swap in almond butter or sunflower seed butter depending on allergies and preferences.
- Add a tiny pinch of cinnamon to the peanut butter filling
- Roll the edges in crushed roasted peanuts after dipping
- Stuff with almond butter and top with sliced almonds instead
Save to Pinterest These little stuffed dates have saved me from ordering takeout more times than Ill admit. Something about the combination hits that satisfaction button that usually requires way more effort and way more dishes.
Recipe FAQs
- → Which dates are best for stuffing?
Medjool dates are ideal due to their large size and natural sweetness, making them easy to fill and flavorful.
- → Can I substitute peanut butter?
Yes, creamy almond or sunflower seed butter work well for different tastes or allergy concerns.
- → How do I get a smooth chocolate coating?
Melting dark chocolate with a bit of coconut oil and stirring regularly ensures an even, shiny coating.
- → What is the purpose of sea salt on top?
Flaky sea salt enhances flavor complexity by balancing sweetness and adding a subtle crunch.
- → How should these treats be stored?
Keep them refrigerated in an airtight container for up to one week to maintain freshness and texture.