Chocolate Peanut Butter Dates (Printer View)

Medjool dates filled with creamy peanut butter, coated in dark chocolate, finished with sea salt.

# Components:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter

→ Coating

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

→ Topping

05 - Flaky sea salt, for sprinkling

# Method steps:

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.
02 - Fill each date with about half a tablespoon of peanut butter and gently press to enclose the filling.
03 - Melt the dark chocolate and coconut oil together in a microwave-safe bowl using 30-second intervals, stirring until smooth.
04 - Dip each stuffed date into the melted chocolate using a fork, ensuring even coverage, then allow excess chocolate to drip off.
05 - Place the coated dates on parchment paper-lined tray and sprinkle with flaky sea salt while chocolate is still wet.
06 - Refrigerate the dates for at least 10 minutes until the chocolate coating is firm. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They taste like indulgent candy but feel like you're eating actual fruit, which is a guilt-free win.
  • No oven required, no waiting around, just 15 minutes between wanting dessert and having it in your mouth.
02 -
  • If your dates are even slightly dry, soak them in warm water for a few minutes first or they'll split when you try to stuff them.
  • Don't skip the coconut oil if you're melting chocolate on the stovetop instead of the microwave, or it'll seize up and become grainy beyond saving.
03 -
  • If your melted chocolate is too thick to coat smoothly, add another teaspoon of coconut oil and stir well rather than giving up and eating it straight from the bowl.
  • Chill the stuffed dates before dipping if they feel too soft, and they'll hold their shape better when the fork hits the melted chocolate.
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