Chocolate Peanut Butter Dates (Printable Version)

Sweet Medjool dates filled with creamy peanut butter, dipped in dark chocolate, and sprinkled with sea salt.

# List of Ingredients:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter

→ Coating

03 - 5 ounces dark chocolate (minimum 60% cocoa), chopped
04 - 1 tablespoon coconut oil (optional)

→ Topping

05 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.
02 - Fill each date with approximately half a tablespoon of peanut butter and gently press to close.
03 - In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, ensuring an even coating and allowing excess chocolate to drip off.
05 - Place coated dates on a parchment-lined tray and sprinkle with flaky sea salt while the chocolate is still wet.
06 - Refrigerate for at least 10 minutes until the chocolate hardens. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They taste like an elevated Snickers but take literally fifteen minutes
  • The sweet salty creamy crunchy balance is somehow perfect every single time
02 -
  • Room temperature peanut butter is way easier to work with than cold straight from the fridge
  • If the chocolate starts to thicken while youre dipping warm it slightly so the coating stays thin and even
03 -
  • Chop your chocolate into evenly sized pieces before melting so it heats uniformly without burning
  • Keep a damp paper towel nearby to clean chocolate off your fingers between dates
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