Chocolate Peanut Butter Dates (Printer View)

Medjool dates filled with peanut butter, dipped in dark chocolate and sprinkled with sea salt for a quick 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 (at least 60% cocoa), chopped
04 - 1 tablespoon coconut oil (optional)

→ Topping

05 - Flaky sea salt, for sprinkling

# Method Steps:

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.
02 - Fill each date with about ½ tablespoon of peanut butter and gently press to close.
03 - In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, coating evenly, and let excess drip off.
05 - Place coated dates on a parchment-lined tray, sprinkle with flaky sea salt while chocolate is wet.
06 - Refrigerate for at least 10 minutes until the chocolate is set; serve chilled or at room temperature.

# Expert Advice:

01 -
  • They taste like a fancy chocolate truffle but take barely fifteen minutes, no baking required.
  • The saltiness cuts through the sweetness in a way that makes you reach for another one immediately.
  • They're naturally sweet and satisfying, so one or two actually fills that craving instead of leading to a whole bag eaten.
02 -
  • If your chocolate seizes and becomes grainy, adding a tiny bit more coconut oil and stirring gently often brings it back to life.
  • The peanut butter consistency matters more than you'd think; if it's too stiff, the date tears when you fill it, so let it sit at room temperature for a few minutes first.
03 -
  • If dipping feels messy, try using two forks instead of one, which gives you better control and less chocolate dripping.
  • A silicone spatula is your friend for scraping every last bit of melted chocolate from the bowl so nothing goes to waste.
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