Chocolate Peanut Butter Dates (Print Version)

Sweet Medjool dates filled with creamy peanut butter, coated in chocolate and topped with flaky sea salt.

# What You'll Need:

→ 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, maintaining the integrity of the date.
02 - Fill each date with approximately 1/2 tablespoon of creamy peanut butter, then gently press to close.
03 - In a microwave-safe bowl, melt the chopped dark chocolate and coconut oil (if using) in 30-second intervals, stirring until smooth.
04 - Dip each stuffed date into the melted chocolate using a fork, ensuring an even coating; allow excess chocolate to drip off.
05 - Arrange coated dates on a parchment-lined tray and sprinkle with flaky sea salt while the chocolate is still wet.
06 - Refrigerate the dates for at least 10 minutes until the chocolate sets. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • No oven required, just fifteen minutes between craving and satisfaction.
  • The salt-chocolate-peanut combination tastes like an elevated candy bar without the guilty feeling.
  • They're naturally gluten-free and feel fancy enough to serve at a dinner party.
02 -
  • If your chocolate seizes (becomes grainy), add a teaspoon of coconut oil and stir gently until it smooths out again.
  • Don't skip the parchment paper, because the chocolate will stick to a bare tray and break your heart when you try to remove them.
03 -
  • If you want extra crunch, nestle a roasted peanut into the peanut butter filling before you close each date.
  • Try almond or sunflower seed butter if you need to avoid peanuts, and the result is equally delicious.
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