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Date Snickers

A healthy, vegan alternative to the classic candy bar made with naturally sweet Medjool dates stuffed with creamy peanut butter, roasted peanuts, and coated in rich dark chocolate.
Print Recipe
Prep Time 15 minutes
Chilling time 15 minutes
Total Time 30 minutes
Servings: 12 dates
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large Medjool dates pitted
  • 0.33 cup creamy peanut butter natural, unsweetened
  • 0.25 cup roasted salted peanuts whole or chopped
  • 1 cup dark chocolate chips
  • 1 tsp coconut oil refined
  • 1 pinch flaky sea salt for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl

Method
 

  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Slice a slit into the top of each Medjool date and remove the pit, creating a small pocket.
  3. Spoon about 1/2 to 1 teaspoon of creamy peanut butter into the center of each date.
  4. Press 3-4 roasted peanuts into the peanut butter layer of each stuffed date.
  5. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring vigorously after each, until completely smooth and melted.
  6. Using a fork, carefully dip each stuffed date into the melted chocolate, spooning chocolate over the top to coat completely. Tap off excess chocolate and place on the prepared baking sheet.
  7. Sprinkle the top of the wet chocolate-coated dates with flaky sea salt.
  8. Place the baking sheet in the refrigerator for 15-20 minutes, or freezer for 10 minutes, until the chocolate is fully set and firm. Enjoy cold or at room temperature.

Notes

Store the finished Date Snickers in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.