Stuffed Dates with Peanut Butter and Chocolate
Tina BevkThese Stuffed Dates with Peanut Butter and Chocolate are sweet, creamy, and coated in rich chocolate—kind of like a homemade candy bar but made with wholesome ingredients. It’s a simple-to-make snack that’s perfect for an afternoon pick-me-up or a last-minute dessert or treat.
These are a delicious year-round treat, especially popular during holidays like Christmas, Eid, and Ramadan. They make a great addition to dessert trays, a homemade Valentine’s gift, or a healthier Halloween treat. Easy to batch-make, they’re also perfect for parties, potlucks, or a quick sweet snack anytime!
If you love easy and indulgent desserts, you may also want to check out my “Chocolate Chip Skillet Cookie“.
Ingredients
- Soft Medjool Dates: Naturally sweet and caramel-like, perfect for stuffing.
- Peanut Butter: Adds a creamy, nutty contrast to the chewy dates.
- Dark Chocolate or Milk Chocolate: A rich coating that brings everything together.
- Sea Salt: Enhances the flavors with a touch of balance (optional but recommended).
- Chopped Nuts or Shredded Coconut: Adds extra crunch and texture for a finishing touch.
See recipe card for quantities.
How to Make Stuffed Dates with Peanut Butter and Chocolate
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Prepare the Dates: Slice each date open lengthwise and remove the pit. Place the pitted dates on a parchment-lined cookie sheet.
Fill with Peanut Butter: Spoon peanut butter into each date.
Melt the Chocolate: In a heatproof glass bowl, melt the chocolate and coconut oil over simmering water, stirring until smooth.
Coat the Dates: Pour the melted chocolate over the stuffed dates, making sure each one is fully coated.
Flash Freeze: Put the tray in the freezer for about 20 minutes until the chocolate hardens.
Store & Serve: Move the dates to an airtight container and keep them in the freezer. You can eat them frozen (they get quite firm!) or let them sit out for a few minutes before enjoying.
Hint: For the best results, use soft Medjool dates. They’re naturally caramel-like and make the perfect base. If your dates feel a little firm, pop them in the microwave for 5-10 seconds to soften before stuffing!
Substitutions & Variations
- You can use any chocolate you can melt easily – so chocolate chips or any other kind that you prefer.
- Any nut butter will work, so you can change it up every time. I like using almond butter here too.
- If you only have smaller dates on hand, you can still use them, but they’ll be harder to work with. They work in a pinch though!
💭Crucial Success Tips
- Don’t Overfill – A little peanut butter goes a long way! Overstuffing can make the dates hard to handle when coating in chocolate.
- Use Coconut Oil – It helps create a smooth, easy-to-coat chocolate shell.
- Freeze Before Storing – This keeps them from getting messy and helps set the chocolate properly.
FAQ
Yes! They’re great for prepping in advance and storing in the freezer for a quick snack anytime.
The double boiler method works best, but you can also microwave in 15-second bursts, stirring in between.
Stuffed Dates with Peanut Butter and Chocolate
Ingredients
- 15 Medjool dates soft, pitted
- 4 tbsp peanut butter smooth or crunchy
- 100 g dark chocolate or milk chocolate, if preferred
- 1 tbsp coconut oil
- A pinch of flaky sea salt optional
- Optional toppings: Chopped nuts or shredded coconut
Instructions
- Prepare the Dates: Slice each date open lengthwise and remove the pit. Place the pitted dates on a parchment-lined cookie sheet.
- Fill with Peanut Butter: Spoon peanut butter into each date.
- Melt the Chocolate: In a heatproof glass bowl, melt the chocolate and coconut oil over simmering water, stirring until smooth.
- Coat the Dates: Pour the melted chocolate over the stuffed dates, making sure each one is fully coated.
- Flash Freeze: Put the tray in the freezer for about 20 minutes until the chocolate hardens.
- Store & Serve: Move the dates to an airtight container and keep them in the freezer. You can eat them frozen (they get quite firm!) or let them sit out for a few minutes before enjoying.
Notes
- Don’t skip the freezing step—it helps set the chocolate so it doesn’t get messy.
- If you like your treats a bit sweeter, feel free to add a drizzle of honey or maple syrup to the peanut butter before stuffing the dates.
- Add a pinch of sea salt on top for that sweet-salty balance, but it’s totally optional.
- You can make these in advance, they store really well in the freezer, so you’ll always have a quick treat on hand.
How To Store Stuffed Dates with Peanut Butter and Chocolate
Refrigerate them only after freezing first, then store in an airtight container for up to 2 weeks.
Keep them frozen for up to 3 months. Just let them sit for a few minutes before eating if you prefer a softer texture.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
I like them because they taste just like dessert but are packed with nutrients!