These Stuffed Dates with Peanut Butter & Chocolate are the ultimate healthy treat—sweet, salty, and satisfyingly rich. Naturally vegan and refined sugar-free, they come together in just minutes using simple ingredients you likely already have in your pantry.

Why You’ll Love This Recipe

You’ll love how effortless and nourishing these little bites are. They taste like a decadent candy bar but are made with wholesome ingredients. The natural sweetness of medjool dates pairs perfectly with creamy peanut butter and rich chocolate, while a touch of sea salt enhances every flavor. Ideal for an afternoon snack, post-dinner dessert, or healthy meal prep treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 20 medjool dates
• ⅓ cup peanut butter (80g), smooth recommended
• ¼ cup coconut oil (50g)
• ¼ cup cacao or cocoa powder (15g)
• Sea salt flakes

Alternative (if using pre-made chocolate):

• ½ cup dark chocolate or chocolate chips (70g)

Directions

1. Line a large baking tray with parchment paper to prevent sticking.
2. Slice open each date lengthwise and remove the pit. Arrange the dates on the tray.
3. Spoon just under 1 teaspoon of peanut butter into the center of each date.
4. To make the chocolate coating, melt coconut oil in a small bowl (microwave for 30 seconds or use a double boiler). Stir in cacao or cocoa powder until fully combined.
   • If using pre-made chocolate, melt it instead and stir until smooth.
5. Allow the chocolate to cool slightly, then drizzle over the stuffed dates or dip them entirely if you prefer.
6. Sprinkle lightly with sea salt flakes for a sweet-salty finish.
7. Refrigerate for about 20 minutes, or until the chocolate hardens. Serve chilled and enjoy!

Servings and timing

Serves 20
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Nut-Free Option: Replace peanut butter with sunflower seed butter or tahini.
• Nutty Twist: Use almond, cashew, or hazelnut butter for a different flavor.
• Coconut Lovers: Sprinkle shredded coconut on top before chilling.
• Chili Kick: Add a pinch of chili powder to the chocolate for a subtle heat.
• Crunchy Texture: Mix chopped nuts into the peanut butter filling.

Storage/Reheating

Store these dates in the refrigerator for up to 5 days in an airtight container. Because the chocolate is made with coconut oil, it will soften at room temperature. For longer storage, freeze them for up to 3 months and let thaw for a few minutes before eating.

FAQs

1. Are dates with peanut butter healthy?

Yes! They’re naturally sweetened and packed with fiber, healthy fats, and plant-based protein.

2. What kind of dates work best?

Medjool dates are ideal—they’re large, soft, and caramel-like. Smaller varieties work too but can be trickier to fill.

3. Can I use store-bought chocolate?

Absolutely. Just choose dark chocolate (70% or higher) for the best balance of sweetness and flavor.

4. Can I make these nut-free?

Yes, use sunflower seed butter or tahini for a nut-free version.

5. Do these need to be refrigerated?

Yes, refrigeration keeps the chocolate firm and prevents melting.

6. Can I make them ahead of time?

They’re great for meal prep—store in the fridge or freezer and enjoy throughout the week.

7. How do I keep the chocolate from being too bitter?

If using unsweetened cacao, add a drizzle of maple syrup or use semi-sweet chocolate chips.

8. How long do they last in the freezer?

They’ll keep well for up to 3 months when frozen in a sealed container.

9. Can I use crunchy peanut butter?

You can! It will add a bit of texture, though smooth peanut butter gives a creamier bite.

10. How many calories are in one date?

Each stuffed date contains about 87 calories, making it a light yet satisfying snack.

Conclusion

These Stuffed Dates with Peanut Butter & Chocolate are proof that healthy snacks can be both easy and indulgent. With just a few natural ingredients, you’ll have a delicious, energy-boosting treat that’s perfect for any time of day. Keep a batch in your fridge—you’ll thank yourself later.

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