These Peanut Butter Stuffed Dates are a quick no-bake treat made with 5 ingredients. Sweet Medjool dates are filled with peanut butter, dipped in chocolate, and sprinkled with peanuts. They are gluten-free and ideal for snacking or gifting.
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These stuffed dates have a balance of flavor and texture. They have a chewy sweet date pared with crunchy, salty, peanut butter that is coated with a crisp chocolate shell. This recipe comes together quickly and is a nice healthy alternative.
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While they are great for dessert trays or gifting, you can keep a batch in the refrigerator for a quick treat any time. I like to keep them on hand like I do the Frozen Yogurt Bark or these gluten-free Chocolate Chip Cookies.
Ingredients
You will need the following ingredients to make this Snickers Dates:
Ingredient Notes
- Medjool Dates - Medjool dates are larger, softer, and more tender than most other varieties. They have a rich, almost caramel-like sweetness with hints of honey and brown sugar, making them ideal for desserts and as a natural sweetener. While I didn't test other varieties, I know that using Medjool dates in this recipe make for the perfect combination.
- Peanut Butter - While it isn't necessary, I prefer using a natural peanut butter that only has peanuts and salt as the ingredients.
See the recipe card for quantities.
Variations:
- Nut Butters - Swap out the peanut butter for almond butter, sunflower butter, or any other nut or seed butter that you prefer. Try using Nutella instead of a nut butter! Use a crunchy version instead of a creamy nut butter.
- Toppings - Instead of chopped peanuts, try shredded coconut, crushed pretzels, flaky sea salt, mini chocolate chips, or a drizzle of white chocolate.
- Mediterranean Twist - Incorporate flavors like a sprinkle of cinnamon or a drizzle of honey to infuse a Mediterranean twist on these dates.
How To Make Peanut Butter Stuffed Dates: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Prepare a sheet pan. Slice open the dates and remove the pits.
Step 2: Fill the dates with peanut butter, close the dates and freeze for 10 minutes.
Step 3: Melt the chocolate, with the coconut oil, and dip the dates, covering them entirely.
Step 4: Top with chopped nuts and refrigerate until set. Serve chilled.
Confidence Tip
Store : Keep the finished dates in an airtight container in the fridge for up to a week or freeze them for longer storage—they’re delicious straight from the freezer!
Just like my Dark Chocolate Truffles or the Dark Chocolate Bark, these chocolate covered dates are a quick and easy dessert treat!
Dates are a big staple in Mediterranean cuisine. I also use them in an appetizer, Prosciutto Wrapped Dates and in this Arugula Salad With Dates.
Frequently Asked Questions
Yes! You can freeze these dates for up to two months.
Yes. Healthline has 8 proven health benefits of dates! Note, that coating these in chocolate will decrease the health benefits by adding processed sugar.
Perfect Pairings
Let me know your thoughts on Peanut Butter Stuffed Dates by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Chocolate Covered Peanut Butter Stuffed Dates
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Equipment
Ingredients
- 12 Medjool dates
- ¼ cup crunchy peanut butter or creamy peanut butter
- ¼ cup peanuts chopped
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a 9x11 baking sheet with parchment paper.
- Slice each date open and remove the pit.12 Medjool dates
- Fill each date with a small spoonful of peanut butter.¼ cup crunchy peanut butter
- Press the dates closed to hold the filling inside.
- Freeze for 10 minutes.
- In a microwave-safe bowl, melt the chocolate and the coconut oil using 20-second intervals while stirring in between until the mixture is smooth.1 cup semi-sweet chocolate chips, 1 tablespoon coconut oil
- Dip each stuffed date into the melted chocolate. Make sure each date is fully coated.
- Place the coated date on the prepared baking sheet.
- Sprinkle the chopped peanuts over the dates.¼ cup peanuts
- Refrigerate for 10 minutes or until the chocolate sets.
- Serve chilled.
Gwen Wolken says
My go-to snack!