Chocolate Peanut Butter Dates (Print Version)

Medjool dates stuffed with peanut butter, coated in rich chocolate, and sprinkled 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

# Directions:

01 - Slice each Medjool date lengthwise on one side and remove the pit, maintaining the date's structure.
02 - Fill each date with approximately half a tablespoon of peanut butter, then gently press to close.
03 - In a microwave-safe bowl, melt the dark chocolate and optional coconut oil in 30-second increments, stirring until smooth.
04 - Use a fork to dip each stuffed date into the melted chocolate, ensuring full coverage; 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 the dates for at least 10 minutes until the chocolate has fully set; serve chilled or at room temperature.

# Expert Tips:

01 -
  • No oven required—just a microwave and ten minutes of hands-on time.
  • Tastes like indulgent candy but the dates and nuts give you something your body actually appreciates.
  • Completely customizable with different nut butters or a mix of chocolate types.
02 -
  • Room-temperature peanut butter spreads smoothly into the dates, but cold peanut butter straight from the fridge fights you—let it sit out for five minutes first.
  • If your melted chocolate thickens too much while you're dipping, microwave it for just 10 more seconds rather than starting over.
03 -
  • If you want the chocolate to set faster, place the tray in the freezer for five minutes instead of waiting ten in the fridge.
  • A tiny pinch of cayenne pepper mixed into the chocolate adds an unexpected warmth that makes people ask what the secret ingredient is.
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