These delicious chocolate stuffed dates are a decadent whole-food plant based treat. The perfect healthy vegan-friendly dessert or snack. If you love that sweet and chewy date flavor, you should also try my date caramel chocolates – they’re rich, simple, and so good.
Ingredients You’ll Need
These stuffed dates hit every craving—sweet, salty, creamy, crunchy—and they’re made with just a few pantry staples. You’ll find the full measurements in the recipe card below, but here’s what you’ll need:
- Medjool dates
- Peanut butter
- Crushed or granulated peanuts
- Dark chocolate
- Coconut oil
- Flaky sea salt (optional but so good)
Ingredients
Okay, you’re going to love how easy these are. Full details like exact times and measurements are down in the recipe card, so don’t stress.
Step One: Start by prepping your dates. Slice them open lengthwise on one side (don’t cut all the way through), and carefully remove the pits.
Step Two: Spoon in some peanut butter.
Step Three: Melt your dark chocolate with coconut oil until smooth and glossy. You can do this in a double boiler or the microwave—whatever’s easiest.
Step Four: Using a toothpick or fork, dip each date into the melted chocolate and coat it completely. Let any excess drip off, then gently place it on the tray.
Step Five: While the chocolate’s still melty, sprinkle a bit more crushed peanuts and a pinch of flaky sea salt on top. Pop the tray into the freezer for about 10–15 minutes to set the chocolate. Store in the fridge, and enjoy!
Chocolate Covered Snickers Stuffed Dates
Equipment
- Microwave
Ingredients
- 15 medjool dates fresh; pits removed
- ¼ cup peanut butter natural, smooth or crunchy; approx. 68g
- 2 tbsp peanuts finely chopped; approx. 18g
- 8.8 oz dark chocolate approx. 250g; use vegan-friendly chocolate if needed
- 2 tsp coconut oil refined or unrefined; approx. 9g
- 1 pinch sea salt flakes optional; flaky style; approx. 1/16 tsp
Instructions
- Slice each date lengthwise on one side to open them up, being careful not to cut all the way through. Remove the pits and stuff each date with about 1 teaspoon of peanut butter.
- Line a plate or tray with parchment paper.
- In a microwave-safe bowl (or using a double boiler), melt the dark chocolate in 30-second intervals, stirring between each, until smooth. Stir in the coconut oil until fully combined.
- Insert a toothpick crosswise through each date to make dipping easier. Dip each stuffed date into the melted chocolate to coat fully, then place onto the lined tray.
- While the chocolate is still wet, sprinkle with chopped peanuts and a pinch of flaky sea salt (if using).
- Chill in the freezer for 10–15 minutes, or until the chocolate is set. Remove the toothpicks and transfer the dates to an airtight container. Store in the refrigerator for up to 1 week.
Janet k. says
Yum!
Janet k. says
Can’t wait to try this, looks fab
Sarah says
Once again, you’ve impressed – loving it, Liz.
Hong Nguyen says
Can’t wait to try more of your recipes
Tine says
tasted like actual candy. I will definitely make this again!