Chocolate Covered Dates Stuffed with Peanut Butter
Let Me Tell You About These Little Chocolate Date Bites
Okay, first—imagine you’re popping over for coffee and I shove a plate in your direction with an enthusiastic, “You have to try these!” That’s how I share chocolate covered dates stuffed with peanut butter. Actually, the first time I made these was just before a road trip, thinking I’d have snacks for a week. Spoiler: They didn’t last past day two (and I might’ve blamed my brother for eating most of them, but I was totally the main culprit). If loving sticky, gooey, chocolatey things is wrong, I don’t want to be right!
Why You’ll Love This Recipe (No, Really)
I make this when I need to bring a treat to, well, anything—and they’re especially handy for last-minute movie nights at my cousin’s place (plus, no one complains about melted chocolate on the fingers because it’s totally worth it). My family goes a bit bonkers for these, kind of like how kids go wild at the sight of an ice cream truck. Also, when my afternoon is dragging, and I want something that feels fancy but comes together in like 10 minutes, these are my go-to (though, to be honest, sometimes the chocolate part is almost too much fuss when I’m super tired—almost!). Oh, and I finally figured out how to keep the dates from sliding everywhere when you dip them in chocolate, but that’s a story for later…
What You’ll Need (aka Ingredients)
- About 12 medjool dates (pitted, of course—don’t be like me and forget this step), or whatever kind you can find; Deglet Noor works if you can only get those.
- Peanut butter — smooth or crunchy. Honestly, I’ve even used almond butter in a pinch (it was decent, but not my fave). If you’ve got nut allergies to worry about, SunButter works okay (on second thought, the flavor is slightly different, but still good!)
- 100g (just shy of 4oz) chocolate chips or a chocolate bar, dark/milk/whatever sounds good to you—if you’re in a hurry, chocolate melts work fine (my grandmother always insisted on Cadbury, but I find Aldi’s bargain bars do the trick)
- A tiny sprinkle of flaky salt, optional but do it if you want to feel fancy
- Optional: Crushed peanuts, coconut flakes, even a dusting of cinnamon (I get bored easily, what can I say?)
How the Magic Happens
- First, split the dates just enough to get the pit out (sometimes they’re already pitted, so yay). Be gentle, or they’ll tear more than you want—although, if you mess up, hey, just eat that one and try again!
- Spoon about a teaspoon of peanut butter into each date, but don’t stress if it oozes a bit. This is where I usually sneak a taste; peanut butter always calls for it. And if the dates aren’t closing, push them with your thumb, or just squish them together—no one minds.
- Melt the chocolate. I go lazy and use the microwave—zapping for 30 seconds then stirring, repeat until smooth. If you don’t have a microwave, bowl over hot water works too (just don’t let any water get in the bowl or the chocolate will seize up and you’ll have a regret that smells oddly delicious).
- Dip each stuffed date into the melted chocolate using two forks (or just your hands if you don’t mind messy fingers—it washes off!). Swirl it around, then plop onto a parchment-lined plate.
- Sprinkle with flaky salt right away, while the chocolate’s still a bit wet. Or not; I sometimes forget and it’s honestly fine without it.
- Pop the plate in the fridge. Ten, twenty minutes? Just until the chocolate sets. If you’re impatient (who isn’t?), stick them in the freezer and they’ll set faster, but check before they get tooth-shatteringly hard—been there, regretted that.
Real-Life Notes From My Kitchen
- If your peanut butter is super runny, it can get wild and messy. Chilling it for a few minutes helps.
- I once tried using white chocolate because that’s what I had, and… let’s just say it didn’t not work, but I wasn’t thrilled.
- If the chocolate starts to seize (aka get weird and grainy), you can sometimes save it with a splash of oil. Or start over, if it’s hopeless.
The Weird but Wonderful Variations I’ve Tried
- Pretzel sticks jammed in the middle for salty crunch. It’s as strange and snackable as it sounds.
- Adding a sprinkle of instant coffee to the chocolate for a mocha vibe. Didn’t expect to like it, but I keep doing it now!
- Coconut butter instead of peanut? Eh, I’ll be honest: it fell flat. Stick with PB unless you’re feeling adventurous.
Do I Really Need Fancy Equipment?
Technically you need a microwave or double boiler, but if all you’ve got is a hotplate and a random old pot, you can still make it work. Toothpicks make dipping easier, but I usually just use two forks and a good attitude (and some paper towels—I make a mess, what can I say?). That’s pretty much it. If you don’t have parchment paper, a silicone mat or even a plate smudged with a smear of oil will do in a pinch.
How To Store (But Honestly, They’ll Disappear)
Airtight container, fridge, three or four days—maybe. Though honestly, in my house it never lasts more than a day! If you manage to have leftovers, give yourself a round of applause. If you somehow forget about them in the fridge, I think they taste even better next day—the chocolate firms up and everything gets all fudgy. All good things.
Serving Ideas — How I Plate ‘Em Up
I’m notorious for piling these in a mismatched bowl and sticking them smack in the center of the table, usually surrounded by cups of strong coffee. My aunt likes to stack them fancy on a platter with berries, but I like ‘em as-is, no frills. Sometimes as dessert, sometimes just straight out of the fridge at midnight—no judgement here.
Don’t Make My Mistakes (Pro Tips Learned the Hard Way)
- Don’t rush the chocolate setting part. I once tried eating them as soon as the chocolate was half-set, and it just slides everywhere—messy city.
- Forgetting to pit the dates first is a classic rookie move (ask me how I know…)
- Trying to use the cheapest, weirdest chocolate I had in the cupboard backfired—if you wouldn’t eat it plain, don’t use it here.
FAQ — Actual Questions from Friends (and Me…)
- Can I make these vegan?
Absolutely! Just double-check your chocolate and go for a dairy-free peanut butter. I like Enjoy Life chocolate (here’s their website if you want to check). - How far ahead can I make these?
I’ve made them two days before a picnic; just keep them chilled and they’re still fab. Honestly, fresh is best but they’re forgiving. - Could I freeze ’em?
Yup! Just let them sit for a few minutes before chewing unless you want a dentist’s bill. Here’s a handy freezable snack list I like from Bon Appétit—in case you want more ideas. - Are these healthy?
Wellll… they’ve got some good-for-you stuff, but let’s not kid ourselves. I call them ‘better for you than a doughnut,’ which is probably splitting hairs. - What if I don’t like peanut butter?
Swap for almond butter, or if you want to skip nuts, try tahini or even cookie butter. Just expect a different flavor. (Actually, cookie butter is ridiculous in these, in a good way.)
So, try these out and let me know what you think! If you want to impress your friends with minimal fuss—or just treat yourself and blame it on “needing energy” (wink)—these little bites have got your back. If you’re in the mood to try more date-based treats, Smitten Kitchen has a killer recipe here too.
Let’s be honest—life is complicated, but snacks like these? Piece of cake. Or, uh, piece of date?
Ingredients
- 12 large Medjool dates, pitted
- 6 tablespoons creamy peanut butter
- 200 grams dark chocolate (about 7 oz), chopped
- 1 tablespoon coconut oil
- 2 tablespoons chopped peanuts
- 1/2 teaspoon flaky sea salt
- Optional: 1 teaspoon maple syrup (for sweeter filling)
Instructions
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1Line a baking sheet with parchment paper. Carefully slice each Medjool date lengthwise and remove the pit.
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2Fill each date with about 1/2 tablespoon of creamy peanut butter. If desired, drizzle a little maple syrup over the peanut butter for extra sweetness.
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3In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
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4Dip each filled date into the melted chocolate using a fork, making sure it’s fully coated. Place the chocolate-covered dates onto the prepared baking sheet.
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5Sprinkle the tops with chopped peanuts and flaky sea salt while the chocolate is still wet.
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6Chill the dates in the refrigerator for at least 15 minutes or until the chocolate has set. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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