Chocolate Peanut Butter Stuffed Dates, a simple sweet and salty crunchy snack with roasted peanut and peanut butter stuffed inside a date and then drizzled with melted chocolate and flaky sea salt.
Love dates? Love peanut butter and chocolate snacks? Make peanut butter and chocolate stuffed dates! This easy sweet and salty snack is super easy to make and full of rich flavor.
👉 Ready to learn how to make peanut butter stuffed dates with chocolate? Let’s do it!
🥜 Ingredients
- Dates: we’re using medjool dates here, but most any date variety will do
- Peanuts: roasted unsalted peanuts for a crunchy texture, but salted or raw peanut work too
- Peanut butter: creamy or crunchy peanut butter to stuff the dates
- Chocolate chips: we’re using vegan dark chocolate chips, but any type work
- Flaky sea salt: a bit of flaky sea salt adds a salty flavor to this sweet snack
- Recommended tools: silicone baking mat, baking sheet.
🥣 How to make (step-by-step photos)
1️⃣ Step One: Prep dates and pan
The first step is to prepare a baking sheet to make the stuffed dates. To do this, simply place a protective layer like a silicone baking mat or a piece of parchment paper on a baking sheet.
Prep dates by placing them on the lined baking sheet and then making a thin slit about halfway through each date lengthwise, making sure not to cut them in half completely.
Remove the inner date pit and open them up a bit so you can stuff them.
2️⃣ Step Two: Stuff dates with peanuts and peanut butter
Add a sprinkle of peanuts inside the dates, then add 1 tablespoon of peanut butter.
4️⃣ Step Four: Melt chocolate and coat dates
Melt chocolate chips by either heating them in the microwave for 1-2 minutes, or by heating them on a double boiler, which means heating them in a glass bowl set atop of pot of boiling water (for a smoother melted chocolate).
When the chocolate is melted, use a spoon to either drizzle the dates with chocolate or dip them into the bowl of melted chocolate and place back on the lined baking sheet.
Then sprinkle a few pieces of flaky sea salt on top.
5️⃣ Step Five: Chill before serving
Place the baking sheet into the refrigerator for at least an hour, or in the freezer for 20-25 minutes before serving.
🧊 How to store
- Refrigerator storage: Store in the refrigerator in an airtight container for up to 7 days.
- Freezer storage: Store in the freezer in an airtight container for up to 2 months.
- To thaw after freezing: Remove from the freezer and put into the refrigerator for 24 hours to thaw.
🍫 More simple plant-based sweets recipes
Want more simple plant-based desserts recipes? We’ve got you covered:
- Dark Chocolate Peanut Butter Cups
- Salted Dark Chocolate Covered Cherries
- Creamy Vegan Chocolate Mousse (Nut-Free!)
- Cranberry Bliss Balls
- Tahini Stuffed Dates
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Chocolate Peanut Butter Stuffed Dates
Ingredients
- 8 medjool dates
- 2 tablespoons peanuts, roasted and unsalted
- 4 tablespoons peanut butter, divided
- ⅓ cup chocolate chips
- 1 pinch flaky sea salt
Instructions
- Prep a pan and dates: Lay a silicone baking mat or piece of parchment paper on top of a baking sheet. Prep dates by making a thin slit about halfway through each date lengthwise, making sure not to cut them in half completely. Remove the inner date pit and place the dates on the lined baking sheet.
- Stuff dates: Add a sprinkle of peanuts inside the dates, then add 1/2 tablespoon of peanut butter.
- Coat with chocolate: Melt chocolate chips by either heating them in the microwave for 1-2 minutes, or by heating them on a double boiler, which means heating them in a glass bowl set atop of pot of boiling water (for a smoother melted chocolate). When the chocolate is melted, use a spoon to either drizzle the dates with chocolate or dip them into the bowl of melted chocolate and place back on the lined baking sheet. Then sprinkle a few pieces of flaky sea salt on top.
- Chill before serving: Place the baking sheet into the refrigerator for at least an hour, or in the freezer for 20-25 minutes before serving. Store in the refrigerator in an airtight container for up to 7 days, or in the freezer for up to 2 months.
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