Chocolate Peanut Butter Dates (Print)

Medjool dates stuffed with creamy peanut butter, dipped in dark chocolate and sprinkled with sea salt.

# Components:

→ 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, for smoother coating)

→ Topping

05 - Flaky sea salt, for sprinkling

# Directions:

01 - Carefully slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.
02 - Fill each date with approximately half a tablespoon of creamy peanut butter and gently press to close.
03 - Combine chopped dark chocolate and coconut oil in a microwave-safe bowl; melt in 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, ensuring an even coating, then 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 firms. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They hit that sweet spot between candy bar decadence and actually eating real food, so you don't need to feel guilty.
  • Fifteen minutes from craving to finished means no waiting, no heating up your kitchen, and no excuses not to make them.
  • The salt on top does something magical that makes your brain keep reaching for just one more.
02 -
  • Don't overthink the peanut butter amount or you'll end up with a date that bursts open when you bite it, which is messy and a little disappointing.
  • If your chocolate feels too thick for dipping, resist the urge to add milk and just reheat it gently instead, or you'll mess with the cocoa percentage and flavor.
  • The salt has to go on while the chocolate is still tacky, or you'll just be sprinkling salt onto hardened chocolate and it'll taste totally different.
03 -
  • Chill your dates before filling them and they'll be easier to work with and less likely to burst open during the dipping process.
  • If you accidentally get your chocolate too cold and it starts to thicken up during dipping, just give it a ten-second zap in the microwave to loosen it back up.
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