Chocolate Peanut Butter Dates (Printable)

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

# 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 without breaking the date.
02 - Fill each date with approximately 1/2 tablespoon of creamy peanut butter and gently press to close.
03 - Melt the dark chocolate and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, coating evenly and allowing excess to drip off.
05 - Place coated dates on a parchment-lined tray and sprinkle flaky sea salt over the wet chocolate.
06 - Refrigerate the dates for at least 10 minutes until the chocolate hardens. Serve chilled or at room temperature.

# Recipe Expert Tips:

01 -
  • They taste like a fancy candy bar but are actually made of whole ingredients you recognize.
  • Zero baking required means you can make them while waiting for coffee to brew.
  • The salt-chocolate-peanut butter combination hits every flavor note your brain craves.
02 -
  • The chocolate will seize up if even a tiny drop of water gets into it, so make sure your bowl is completely dry before melting.
  • If your dates are too dry and won't seal properly around the peanut butter, microwave them for just 10 seconds to soften them up.
03 -
  • If your peanut butter is too thick, warm it up slightly so it spreads easier into the dates without tearing them apart.
  • A double dip in chocolate—letting the first layer set for a minute then dipping again—creates a thicker, more luxurious coating that people absolutely love.
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