Pin It I discovered these chocolate peanut butter dates on an ordinary Tuesday afternoon when I was rummaging through my pantry looking for something sweet but not too heavy. The dates caught my eye—plump and glossy—and suddenly I remembered my grandmother mentioning that the best candy doesn't always come from a store. That moment sparked the idea to stuff them, dip them in chocolate, and finish with a whisper of sea salt. What started as kitchen experimentation became the snack I find myself making every few weeks now.
I made a batch for a friend's book club last spring, and someone actually asked if I'd bought them from a chocolatier. The way their eyes lit up when they bit through the chocolate shell into the soft, nutty center—that's when I realized these little treats had something special going on. Now whenever I host anything, these are the first thing people ask me to bring.
Ingredients
- Medjool dates: Look for the plumpest ones you can find—they're softer and easier to pit than smaller varieties, and their natural caramel flavor is what makes these sing.
- Creamy peanut butter: Use the kind with just peanuts and salt, no added oils or sugars, so the filling stays smooth without becoming greasy.
- Dark chocolate: The 60% cocoa mark is your sweet spot—anything darker tastes bitter, anything lighter tastes too candy-like.
- Coconut oil: This optional ingredient is a game-changer; it thins the chocolate just enough to coat evenly without making it taste different.
- Flaky sea salt: A tiny pinch is all you need—it cuts through the richness and makes your brain light up with that sweet-salty magic.
Instructions
- Prepare your dates:
- Use a sharp knife to slit each date down one side lengthwise, then gently work out the pit with your fingers or the knife tip. This keeps the date looking whole and perfect.
- Stuff with care:
- Spoon about half a tablespoon of peanut butter into each opening, then gently press the date closed so the filling peeks out just slightly. Don't overstuff or it'll be messy.
- Melt the chocolate:
- Chop your chocolate and place it in a microwave-safe bowl with the coconut oil. Microwave in 30-second bursts, stirring between each one, until it's completely smooth and glossy.
- Dip with intention:
- Using a fork, carefully lower each date into the melted chocolate, turning it gently so it gets coated on all sides. Let the excess drip back into the bowl before moving to your lined tray.
- Season while wet:
- This is crucial—sprinkle the flaky sea salt onto each chocolate-covered date while the coating is still warm and tacky. It sticks perfectly and distributes evenly.
- Chill and set:
- Pop your tray into the fridge for at least 10 minutes. The chocolate will firm up and the dates will taste even better served cold.
Pin It My sister brought her new boyfriend over one evening, and I served these with coffee. He ate three in a row and asked what bakery I'd used—I didn't correct him, just smiled. That's when I realized these little treats have a quiet power; they feel like you've done something really thoughtful, even though you haven't.
Flavor Combinations to Try
Once you nail the classic version, the doors open wide. I've swapped the peanut butter for almond butter and added a hint of espresso powder to the chocolate—it's sophisticated and sneaky. Roasted peanuts tucked inside before sealing the date add a wonderful crunch that catches people off guard. A friend suggested trying sunflower seed butter for a nut-free version, and honestly, it works beautifully.
Storage and Make-Ahead Magic
These keep in an airtight container in the fridge for up to a week, which makes them perfect for meal prep snacking or having ready when guests drop by. I love making a double batch on a rainy Sunday and just having them available. They don't need to thaw—straight from the cold they taste exactly right, like a tiny chocolate truffle with a surprise inside.
Why This Works
What makes this recipe so satisfying is how it plays with contrasts: chewy dates against snappy chocolate, natural sweetness balanced by salt, creamy filling against textured coating. It feels indulgent because it looks fancy, but there's no stress in the making. You're not worried about rising or setting or getting the temperature just right—you're just combining beautiful ingredients and letting them speak for themselves.
- The dates are naturally sweet, so there's no need to add refined sugar anywhere.
- Coconut oil is optional but truly worth the extra minute it takes to add it.
- Serve these cold for the best texture, or let them sit at room temperature for softer chocolate.
Pin It These chocolate peanut butter dates remind me that the best treats don't have to come from complicated recipes—sometimes it's just about choosing good ingredients and trusting them to be delicious together. Make a batch this weekend and see what I mean.
Recipe FAQs
- → What type of dates work best for this snack?
Large Medjool dates are ideal due to their soft texture and natural sweetness, which pairs perfectly with the creamy filling and chocolate coating.
- → Can I substitute peanut butter with other nut butters?
Yes, almond or sunflower seed butter can be used as alternatives to accommodate different dietary preferences or allergies.
- → How should the chocolate coating be prepared?
Melt dark chocolate with optional coconut oil in short intervals, stirring until smooth for an easy and even coating.
- → What is the purpose of sprinkling flaky sea salt on top?
The flaky sea salt adds a subtle crunch and enhances the flavor by balancing the sweetness of dates and richness of chocolate.
- → How long should the treats be chilled?
Refrigerate the coated dates for at least 10 minutes to allow the chocolate to fully set before serving.