Chocolate Peanut Butter Dates (Printable Version)

Sweet Medjool dates filled with peanut butter, coated in dark chocolate and sprinkled with 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 (minimum 60% cocoa), chopped
04 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping

05 - Flaky sea salt, for sprinkling

# Step-by-Step:

01 - Slice each Medjool date lengthwise on one side and carefully remove the pit, keeping the date intact.
02 - Fill each date with approximately 1/2 tablespoon of creamy peanut butter. 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 an even coating. Allow excess chocolate to drip off.
05 - Place the coated dates on a parchment-lined tray. While the chocolate is still wet, sprinkle with flaky sea salt.
06 - Refrigerate the tray for at least 10 minutes or until the chocolate is fully set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They taste indulgent and fancy but require zero baking skills or special equipment.
  • The natural sweetness of dates means you're not adding refined sugar, just real ingredients you can name.
  • They come together in under 20 minutes, which beats any store-bought candy by a mile.
02 -
  • If your chocolate seizes up or looks grainy, add a tiny drop of coconut oil and stir gently—don't panic, it happens and it's fixable.
  • Cold dates dip better than room-temperature ones because they're firmer and less likely to fall apart under the fork.
03 -
  • Keep your dates in the fridge before dipping—cold dates are firm and forgiving, warm ones fall apart.
  • If your chocolate is too thick, don't add water; use coconut oil or a tiny bit of cocoa butter instead.
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