Chocolate Peanut Butter Stuffed Dates

Chocolate Peanut Butter Stuffed Dates combine Medjool dates, peanut butter, dark chocolate, chopped peanuts, and flaky sea salt in a no-bake dessert that stores well in the refrigerator and freezer for whenever a chocolate craving strikes.

Course Dessert, Snack

Cuisine American

Keyword chocolate covered dates, chocolate peanut butter stuffed dates, individual no bake desserts, Medjool dates, peanut butter dates, Snickers dates, stuffed dates

Prep Time 25

Chilling 10

Total Time 35

Servings dates

Calories 98kcal

Author Cathy Pollak

Equipment

baking sheet Gives the chocolate-covered dates space to chill and set.
parchment paper Prevents the chocolate from sticking as it hardens.
Knife Opens the dates while keeping them mostly intact for filling.
microwave safe bowls or glass measuring cup. A deeper container makes dipping easier than a shallow bowl.

Ingredients

24 Medjool Dates pitted
½ cup (128 g) creamy peanut butter
¾ cup (130 g) dark chocolate chips
1 tbsp (14 g) coconut oil
¼ cup (35 g) chopped roasted, salted peanuts
½ tsp (1 g) flaky sea salt

Instructions

Split each date lengthwise, being careful not to cut all the way through, then remove and discard the pit. If your dates feel dry or firm, soak them in warm water for about 5 minutes first, then pat them dry before continuing. Softer dates are easier to fill and create a better texture in the finished recipe.
24 Medjool Dates
Fill each date with about 1 teaspoon of peanut butter, or enough so the filling sits slightly above the opening. Arrange the filled dates on a plate or tray while you prepare the chocolate.
½ cup (128 g) creamy peanut butter
Place the dark chocolate chips and coconut oil in a microwave-safe bowl or glass measuring cup. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
¾ cup (130 g) dark chocolate chips, 1 tbsp (14 g) coconut oil
Line a tray or baking sheet with parchment paper. Using a fork, lower one stuffed date into the melted chocolate and turn it until completely coated. Lift it out, allowing the excess chocolate to drip back into the bowl, then place it on the prepared tray. Repeat with the remaining dates. If the chocolate slides off the dates, refrigerate the peanut butter-filled dates for about 5 minutes before dipping.
While the chocolate is still soft, sprinkle the tops with the chopped peanuts and flaky sea salt. Drizzle any remaining melted chocolate over the dates to help secure the toppings in place.
¼ cup (35 g) chopped roasted, salted peanuts, ½ tsp (1 g) flaky sea salt
Transfer the tray to the refrigerator and chill for 10 to 15 minutes, or until the chocolate coating is firm. Remove the dates from the parchment paper and serve. Store any leftovers in an airtight container in the refrigerator.

Notes

If your dates are dry or firm, soak them in warm water for about 5 minutes before filling. Pat them dry well before continuing.
If the chocolate slides off the dates during dipping, refrigerate the peanut butter-filled dates for about 5 minutes before coating them.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Freeze in an airtight container for up to 3 months. Thaw for 10 to 15 minutes before serving.
For a dairy-free or vegan version, use dairy-free dark chocolate.
For a nut-free version, substitute sunflower seed butter for the peanut butter and sunflower seeds for the peanuts.

If you’re making these Chocolate Peanut Butter Stuffed Dates, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition