Stuffed Dates with Peanut Butter & Chocolate
These chocolate-covered stuffed dates with peanut butter are an easy, delicious, and healthy snack that’s naturally vegan, gluten-free, and refined sugar-free.
Equipment
- 1 Small saucepan for melting chocolate and oil
- 1 Baking tray lined with parchment paper
- 1 Spoon or scoop for filling and dipping
Ingredients
Main Ingredients
- 20 medjool dates plump and perfect for stuffing
- ⅓ cup peanut butter about 80g, creamy or chunky
- ¼ cup coconut oil about 50g
- ¼ cup cacao or cocoa powder about 15g
- sea salt flakes to sprinkle on top
- ½ cup dark chocolate or chocolate chips about 70g
Instructions
Instructions
- Line a large baking tray with parchment paper to prevent sticking.
- Slice open each date lengthwise and remove the pit. Be gentle to keep them intact.
- Fill each date with about a teaspoon of peanut butter and gently press closed.
- Freeze the stuffed dates on a tray for 15 minutes to firm them up.
- In a small saucepan, melt coconut oil over low heat. Once melted, stir in cocoa powder and chocolate chips until smooth.
- Dip each chilled date into the melted chocolate using a spoon to help coat evenly.
- Place coated dates back onto the tray and sprinkle with sea salt while still wet.
- Freeze for another 15 minutes or until chocolate has set. Serve cold or store chilled.
Notes
Store finished dates in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Thaw briefly before serving for best texture.