Chocolate Peanut Butter Dates (Printable)

Medjool dates stuffed with peanut butter, coated in dark chocolate and topped with sea salt for a sweet treat.

# 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:

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.
02 - Fill each date with approximately half a tablespoon of peanut butter and gently press to close.
03 - Melt the dark chocolate and coconut oil (if using) in a microwave-safe bowl at 30-second intervals, stirring until smooth.
04 - Dip each stuffed date into the melted chocolate using a fork, coating evenly and allowing 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 until the chocolate has fully set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They take just 15 minutes from pantry to plate, with zero actual cooking involved.
  • Each bite delivers that perfect tension between creamy, sweet, salty, and rich that makes you close your eyes.
  • You can make a batch on Sunday and have sophisticated snacks ready whenever cravings strike.
02 -
  • If your chocolate seizes (turns thick and grainy), add a tiny bit more coconut oil and stir gently; it usually recovers.
  • Salt applied to warm chocolate clings perfectly, but sprinkle it after the chocolate has cooled slightly, as direct heat can melt the salt away.
03 -
  • If you don't have a fork, two spoons work just fine for dipping, though the fork gives you better control.
  • Chill your dates for 30 minutes before dipping if your kitchen is very warm; cold dates make the chocolate set faster and more evenly.
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