Chocolate Peanut Butter Dates (Printable)

Medjool dates stuffed with creamy peanut butter, coated in chocolate and sprinkled with sea salt.

# Ingredient List:

→ 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 Steps:

01 - Slice each Medjool date lengthwise on one side and remove the pit while 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 (if using) in 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate to coat evenly. Allow 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 to allow the chocolate to set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They satisfy intense candy bar cravings with real ingredients and zero baking time
  • The salty sweet combo hits the same pleasure center as artisan chocolate bars
02 -
  • Room temperature chocolate seizes and turns grainy if even a drop of water gets in it. Dry your fork completely between dips if it gets messy.
  • Stuffed dates keep developing flavor overnight. The peanut butter soaks into the fruit slightly and everything melds together.
03 -
  • Chill your stuffed dates for 15 minutes before dipping if the peanut butter is very soft and oozing out
  • Work over a parchment lined surface because chocolate drips are inevitable
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