Hey y'all! If you're in the mood for the perfect combination of chewy, creamy, salty, and sweet, you have to try these Peanut Butter Chocolate Covered Stuffed Dates. They make an irresistibly delicious snack or dessert that's just right for parties, lunchboxes, or those evenings when you need a quick treat. This recipe is super simple, requires no baking, and will truly wow your taste buds. Let’s get cooking!
Why You'll Love This
- Super easy and quick to make, perfect for busy days.
- Packed with fiber and natural sweetness from dates.
- Rich, creamy Peanut Butter pairs perfectly with chocolate.
- Customizable with your favorite toppings or nut butters.
- No-bake and gluten-free, making it great for everyone!
Ingredients
- 12 large Medjool dates, pitted
- ½ cup creamy peanut butter (natural or regular)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Sea salt flakes, for topping
- Chopped roasted peanuts, for garnish (optional)
Directions
Step 1: Prep the Dates
Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact so you can stuff it easily.
Step 2: Stuff the Dates
Using a small spoon or butter knife, fill each pitted date with about 2 teaspoons of peanut butter. Gently press the dates closed around the filling.
Step 3: Melt the Chocolate
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second bursts, stirring in between, until completely melted and smooth (about 1-1.5 minutes).
Step 4: Dip and Coat
Using a fork or your fingers, dip each stuffed date into the melted chocolate to fully coat it. Let excess chocolate drip off and place the coated date onto a parchment-lined baking sheet.
Step 5: Add Toppings
While the chocolate is still wet, sprinkle the top with sea salt flakes and chopped roasted peanuts if desired for added crunch.
Step 6: Chill and Set
Place the tray in the refrigerator for 25-30 minutes, or until the chocolate is fully set. Serve immediately or transfer to an airtight container.
Notes
- For easier chocolate dipping, use two forks or a dipping tool to evenly coat each stuffed date.
- Try slightly warming the peanut butter if it's too thick to make stuffing the dates easier.
- Use parchment paper for easy cleanup and to prevent sticking!
Variations
- Almond Joy Style: Swap peanut butter with almond butter and add a shredded coconut layer inside each date.
- Nut-Free Version: Use sunflower seed butter in place of peanut butter for an allergen-friendly treat.
- Dark Chocolate: Substitute semi-sweet with dark chocolate chips for a richer, less sweet flavor.
Required Equipment
- Sharp paring knife
- Microwave-safe bowl
- Spoon or butter knife
- Parchment paper
- Baking sheet
- Fork or chocolate dipping tool
Storage Instructions
- Store Peanut Butter Chocolate Covered Stuffed Dates in an airtight container in the refrigerator for up to 7 days.
- For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before eating.
Serving Recommendations
- Enjoy chilled as a sweet snack or healthy dessert bite.
- Pair alongside a cup of coffee or herbal tea.
- Serve as part of a party dessert tray for easy entertaining.
Pro Tips
- Choose fresh, soft Medjool dates for the best chewy texture.
- Don’t skip the sea salt — it really highlights the chocolate flavor!
- If making a big batch, freeze extras and enjoy whenever a craving hits.
FAQ
Can I use other nut butters instead of peanut butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter all work wonderfully.
Can I make these ahead of time?
Yes, these are perfect for making ahead. Store in the fridge for up to a week or freeze for even longer.
What type of chocolate is best?
Semi-sweet is classic, but feel free to use dark chocolate, milk chocolate, or even white chocolate depending on your preference.
Prep time: 15 minutes
Total time: 45 minutes
Yield: 12 stuffed dates
Ingredients
- 12 large Medjool dates, pitted
- ½ cup creamy peanut butter (natural or regular)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Sea salt flakes, for topping
- Chopped roasted peanuts, for garnish (optional)
Instructions
-
1Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact so you can stuff it easily.
-
2Using a small spoon or butter knife, fill each pitted date with about 2 teaspoons of peanut butter. Gently press the dates closed around the filling.
-
3In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second bursts, stirring in between, until completely melted and smooth (about 1-1.5 minutes).
-
4Using a fork or your fingers, dip each stuffed date into the melted chocolate to fully coat it. Let excess chocolate drip off and place the coated date onto a parchment-lined baking sheet.
-
5While the chocolate is still wet, sprinkle the top with sea salt flakes and chopped roasted peanuts if desired for added crunch.
-
6Place the tray in the refrigerator for 25-30 minutes, or until the chocolate is fully set. Serve immediately or transfer to an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
Leave a Reply