Peanut butter and chocolate is a winning combo, and paired with sweet, soft, caramel-like medjool dates with crunchy salted peanuts on top… almost makes this snack taste like a snickers bar! Have it as a dessert or for your mid-day sweet craving.
Dairy-Free • Gluten-Free • Nut-Free Option • Vegan • Vegetarian
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Ingredients needed
- Medjool dates – they work best in this recipe because they are soft, gooey, and caramel-like, compared to other varieties e.g. noor dates, which are more of a dried fruit texture.
- Peanut butter – I prefer to use peanut butter with no added sugar or oils. If you are looking for a nut-free option, try using tahini instead.
- Dark chocolate – you can use any type of chocolate in this recipe and it can be in the form of chocolate chips or a chocolate bar. If you are dairy-free or vegan, be sure to check the ingredients in the chocolate you plan to use.
- Coconut oil (optional) – adding this when you melt your chocolate makes the consistency easier for dipping, but it’s not an essential ingredient.
- Salted roasted peanuts (optional) – these are added on top for extra crunch, but it’s not an essential ingredient. If you are looking for a nut-free option, try sunflower seeds.
Step by step instructions
Step 1. First, slice the dates open and discard the pits.
Step 2. Fill each date with ~1/2 tsp peanut butter and close the dates. Pop these on a plate in the freezer while the chocolate melts. This helps the chocolate stick to the dates and harden quicker.
Step 3. Melt the chocolate (with coconut oil, if using) in a double-boiler on the stove top (low heat). If you don’t have a double boiler, you can create your own by placing a colander/sieve over a pan of simmering water. Then, place a heatproof bowl in the colander, making sure the water doesn’t touch the bowl. Next, add the broken apart chocolate bar or chocolate chips. Continue to stir until the chocolate is melted. You can also use a microwave, taking the chocolate out to stir every 15 seconds.
I love using my silicone spatula to scrape down the chocolate around the edges of the bowl. My favourite spatula is this little red KitchenCraft Silicone Spatula! [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Step 4. Crush the salted roasted peanuts using a mortar and pestle. You can also roughly chop them with a knife, or keep them whole. Set aside.
Step 5. Take the dates out of the freezer and place them on a cooling rack with a plate underneath it. Place a peanut butter stuffed date on a fork and lower it into the melted chocolate. Fully coat the date, pull it out of the chocolate, and let any extra drip off. Place carefully on the cooling rack. Every 3 or 4 you dip, sprinkle on the crushed salted peanuts before the chocolate hardens. With the remaining melted chocolate, drizzle it over the dates.
How to store the dates
Step 6. Once the dates are all dipped in chocolate, carefully transfer the dates from the cooling rack to a wax paper lined plate or tray, evenly spaced out. Then, pop them in the freezer for a few hours. Once the chocolate has hardened, transfer them to a freezer-safe airtight container.
These are my favourite freezer-safe airtight containers. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Store them in the fridge for up to 3 weeks or in the freezer for up to 3 months. When taken straight from freezer, let them rest at room temperature for 1-2 minutes before consuming. The dates will still be soft and chewy even after they have been in the freezer.
More Sweet Recipes
- Vegan Salted Caramel Dark Chocolate Fudge
- Crunchy Maple Granola with Orange and Cranberry
- Blueberry Sourdough Pancakes
Peanut Butter Stuffed Dates Dipped in Chocolate
Ingredients
- 15 medjool dates
- 2½ tbsp peanut butter no added sugar or oils
- 150 g dark chocolate (or 5 oz)
- 1 tbsp coconut oil optional
- 1 tbsp salted roasted peanuts optional
Instructions
- Slice dates open and discard the pits.
- Fill each date with ~½ tsp peanut butter and close the dates. Pop these on a plate in the freezer while the chocolate melts.
- Melt the chocolate (with coconut oil, if using) in a double-boiler on the stove top (low heat). Or, use a microwave, taking the chocolate out to stir every 15 seconds.
- Crush the salted roasted peanuts using a mortar and pestle. You can also roughly chop them with a knife, or keep them whole. Set aside.
- Take the dates out of the freezer and place them on a cooling rack with a plate underneath it. Place a peanut butter stuffed date on a fork and lower it into the melted chocolate. Fully coat the date, pull it out of the chocolate, and let any extra drip off. Place carefully on the cooling rack. Every 3 or 4 you dip, sprinkle on the crushed salted peanuts before the chocolate hardens. With the remaining melted chocolate, drizzle it over the dates.
- Carefully transfer the dates from the cooling rack to a wax paper lined plate or tray, evenly spaced out. Then, pop them in the freezer for a few hours. Once the chocolate has hardened, transfer them to a freezer-safe airtight container.
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