Pin it Last summer my sister texted me at 11 pm demanding I come over immediately because shed discovered the most dangerous dessert known to humankind. I walked in to find chocolate drying on parchment paper, one half-eaten date in her hand, and a look of pure bliss on her face. We ate three each while standing at the counter, agreeing we'd never buy candy bars again.
I made these for a dinner party once and forgot to serve them. Found the container in the fridge two days later when my husband called from work asking if there were more. He said his coworkers kept asking where he bought them.
Ingredients
- Medjool dates: These are essential because theyre soft and pliable with enough natural sweetness to stand up to the dark chocolate. Deglet Noor dates are too dry and will crack when you try to stuff them.
- Creamy peanut butter: The natural stuff with oil separation works beautifully here and adds that slight grittiness that feels homemade. Almond butter creates a more sophisticated flavor profile if you prefer something less nostalgic.
- Dark chocolate: Go for at least 60 percent cocoa because the sweetness from the dates needs something bitter to balance it out. Higher cocoa percentages make these feel much more decadent than they actually are.
- Coconut oil: This thins the chocolate so it coats evenly and creates that satisfying snap when you bite in. You can skip it but the coating ends up thick and tricky to work with.
- Flaky sea salt: Maldon or another flaky variety is crucial here because the crystals dissolve slowly on your tongue. Regular table salt disappears into the chocolate and you lose that salted caramel effect.
Instructions
- Prep the dates:
- Make a small careful slit along the length of each date and gently pull out the pit. Try to keep the date intact as much as possible so it holds the filling without leaking everywhere.
- Stuff them generously:
- Scoop about half a tablespoon of peanut butter into each date. Dont overfill or theyll burst when you dip them but dont be shy either.
- Melt the chocolate:
- Microwave the chocolate and coconut oil in thirty second bursts stirring between each until glossy and smooth. This takes about a minute total but watch it closely because chocolate can seize in seconds.
- Dip and coat:
- Lower each date into the chocolate using a fork letting the excess drip off for a moment. Scrape the bottom gently against the bowl edge so they dont pool on the parchment.
- Add the finishing touch:
- Place on your lined tray and immediately hit each one with flaky salt while the chocolate is still wet. If you wait the salt just bounces off.
- Set and serve:
- Chill for ten minutes until the chocolate is firm. Theyre perfect straight from the fridge but the flavor really shines after sitting at room temperature for five minutes.
Pin it My four year old nephew helped me make a batch last month and proceeded to tell everyone at his preschool that his auntie makes chocolate candy for a living. The teachers were genuinely impressed.
Make Ahead And Storage
These actually improve after a night in the fridge because the peanut butter firms up and the flavors meld together. Layer them between parchment paper in an airtight container and theyll last a week though theyve never made it past day three at my house.
Serving Ideas
Ive served these alongside coffee after dinner packed them in lunchboxes and even plated them with vanilla ice cream for a proper dessert course. They look stunning on a wooden board or arranged on a pretty plate with some fresh mint sprigs.
Customization Options
Sometimes I press a roasted peanut into the peanut butter before dipping for extra crunch. A tiny pinch of cinnamon in the chocolate filling creates something that tastes like a snickerdoodle in bite form.
- Swap almond butter for peanut butter if you want something more sophisticated
- Use milk chocolate instead of dark for a sweeter more nostalgic vibe
- Roll the edges in crushed toasted nuts after dipping for an extra pretty finish
Pin it These are the kind of treat that makes people pause and genuinely ask what theyre eating. Simple enough for a Tuesday afternoon but special enough for any celebration.
Recipe FAQs
- → What type of dates work best?
Large Medjool dates are preferred for their soft texture and natural sweetness, making them ideal for stuffing and coating.
- → Can I substitute peanut butter with another spread?
Yes, almond or sunflower seed butter work well for nut-free or different flavor variations while maintaining a creamy filling.
- → How should I melt the chocolate for coating?
Gently melt chocolate with coconut oil in short microwave intervals, stirring often to achieve a smooth consistency for dipping.
- → Is refrigeration necessary after coating?
Chilling the coated dates helps the chocolate set firmly, ensuring a clean, crisp texture and easier handling.
- → Can I make these in advance?
Yes, store them in an airtight container in the refrigerator for up to a week to keep them fresh and flavorful.