Chocolate Peanut Butter Dates (Printable)

Sweet Medjool dates filled with creamy peanut butter and coated in dark chocolate with sea salt.

# 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

# Directions:

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.
02 - Fill each date with about 1/2 tablespoon of peanut butter and gently press to close.
03 - Melt the dark chocolate and coconut oil, if using, in a microwave-safe bowl in 30-second intervals, stirring until smooth.
04 - Dip each stuffed date into the melted chocolate using a fork, ensuring even coating, and let excess chocolate drip off.
05 - Place the 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 is firm. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The sweet dates, salty peanut butter, and dark chocolate hit the same pleasure center as a premium candy bar without the processed aftertaste
  • They come together in fifteen minutes flat but look like something from a fancy chocolate shop
02 -
  • If your dates are stiff or dry give them a quick steam for thirty seconds or soak in warm water for five minutes before stuffing
  • Work quickly once the chocolate is melted because it starts to thicken as it cools and becomes hard to dip smoothly
03 -
  • Keep a damp paper towel nearby to wipe chocolate off your fingers immediatelyit sets fast and is miserable to clean off dry skin
  • If the chocolate starts getting too thick to dip pop it back in the microwave for ten seconds and stir vigorously
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