Chocolate Peanut Butter Dates (Printable)

Sweet Medjool dates stuffed with creamy peanut butter, dipped in dark chocolate, finished with a sea salt sprinkle.

# Components:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter

→ Coating

03 - 5 ounces dark chocolate (at least 60% cocoa), chopped
04 - 1 tablespoon coconut oil (optional)

→ Topping

05 - Flaky sea salt, for sprinkling

# Directions:

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.
02 - Fill each date with approximately 1/2 tablespoon of peanut butter and gently press to close.
03 - In a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, ensuring even coating and allowing excess chocolate to drip off.
05 - Place coated dates on a parchment-lined tray and sprinkle with flaky sea salt while the chocolate is still wet.
06 - Refrigerate for at least 10 minutes until the chocolate sets. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They look fancy enough to gift but taste like the snack you've been craving without anyone needing to know how easy they are.
  • No oven required, no complicated timing, just your microwave and a fork—and somehow that feels like getting away with something.
02 -
  • Don't let your chocolate get too hot or it'll seize up and get grainy—low heat and patience win every time.
  • If your dates are really firm, a quick 20-second soak in hot water softens them just enough to pit without falling apart.
03 -
  • Use a small melon baller or demitasse spoon to remove the pit cleanly without mangling the date—it's worth the extra tool.
  • If your chocolate starts to thicken up while you're dipping, just microwave it again in quick 10-second bursts to bring it back to the right consistency.
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