Chocolate Peanut Butter Dates (Printable Version)

Medjool dates stuffed with creamy peanut butter, coated in dark chocolate, topped with flaky sea salt.

# What You Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter

→ Coating

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

→ Topping

05 - Flaky sea salt, for sprinkling

# How To Make It:

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

# Expert Tips:

01 -
  • They taste indulgent but you actually feel good eating them, which is a rare and honest win.
  • Fifteen minutes from start to finish means you can make these while your coffee is still warm.
  • The salt on top does something unexpected—it makes the chocolate and peanut butter both taste better than they have any right to.
02 -
  • If your peanut butter is too stiff, let it sit at room temperature for a few minutes first—cold peanut butter will crack the date when you try to stuff it.
  • Melting chocolate slowly and carefully matters more than you'd think; overheated chocolate turns grainy and won't coat smoothly, and you can't really fix it once that happens.
03 -
  • If you want extra crunch, tuck a single roasted peanut inside each date before sealing it—it's subtle but shifts the whole experience.
  • Keep your chocolate bowl warm by sitting it on top of a bowl of hot water while you dip; this keeps the coating smooth and prevents it from cooling too quickly on the date surface.
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