Chocolate Peanut Butter Dates (Printable Version)

Medjool dates stuffed with peanut butter, dipped in dark chocolate, and sprinkled with flaky sea salt.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

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, then 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. Allow excess chocolate to drip off.
05 - Place coated dates on a parchment-lined tray. Sprinkle with flaky sea salt while the chocolate is still wet.
06 - Refrigerate for at least 10 minutes until chocolate is set. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • They taste like indulgent candy but feel like you're actually nourishing yourself with whole dates and real chocolate.
  • No oven required, no cooling times beyond a quick chill, which means you can go from craving to eating in fifteen minutes flat.
  • That hit of salty-sweet when the sea salt catches your tongue makes every single piece feel intentional and elevated, not rushed.
02 -
  • If your chocolate seizes up and becomes thick or grainy, add a tiny bit more coconut oil or even a teaspoon of neutral oil to bring it back to life—temperature matters more than technique here.
  • Don't refrigerate them longer than a week or the dates start to dry out slightly inside; they're meant to be eaten relatively fresh while the dates still feel plump and the peanut butter has that soft, creamy texture.
03 -
  • Use a dipping fork or even two regular forks held together to coat dates more evenly and keep your fingers clean—it's a small thing that changes everything.
  • If you're making these for someone with nut allergies, sunflower seed butter works brilliantly and tastes genuinely delicious, not like a compromise.
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