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Chocolate Covered Peanut Butter Stuffed Dates

A viral, healthy, no-bake treat that tastes just like a candy bar. Soft Medjool dates stuffed with creamy peanut butter, coated in dark chocolate, and finished with flaky sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 dates
Course: Dessert, Snack
Cuisine: American, Vegan-Friendly
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Date Base & Filling
  • 12 large Medjool dates pitted
  • 0.5 cup creamy natural peanut butter just peanuts and salt
Chocolate Coating
  • 1 cup dark chocolate chips or chopped dark chocolate
  • 1 tsp coconut oil refined
  • 1 tbsp flaky sea salt like Maldon, for topping

Equipment

  • Parchment paper
  • Small baking sheet
  • Microwave-safe bowl
  • Fork

Method
 

  1. Slice a slit down the center of each Medjool date and remove the pits.
  2. Using a small spoon, stuff the cavity of each date with creamy natural peanut butter.
  3. Place the stuffed dates on a parchment-lined baking sheet and freeze for 15 minutes to firm up the peanut butter.
  4. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second increments, stirring until smooth and glossy.
  5. Using a fork, dip each chilled date into the melted chocolate, rolling to coat completely. Tap off excess chocolate.
  6. Place the coated dates back on the parchment paper and immediately sprinkle with flaky sea salt.
  7. Refrigerate the dates for 15-20 minutes until the chocolate shell is completely set and hardened.
  8. Serve chilled or store in an airtight container in the refrigerator or freezer.

Notes

Chilling the dates before dipping is crucial so the peanut butter doesn't melt into the chocolate. Store leftovers in the fridge for up to a week.