I can’t get enough of these Peanut Butter Filled Chocolate Dates. They have quickly become a staple that I always have on hand in my kitchen, mainly because they are so delicious, but also because they are so easy to make.
It’s the combination of sweet and chewy dates, creamy peanut butter and rich chocolate for me. I mean, what more could you want?
Well, maybe some raspberries and coconut to top it off with a pop of color and texture.
But really, that’s all you could ask for from a super-simple, plant-based dessert.
This recipe is so easy to make that anyone can make it. It’s the kind of dessert that offers a huge flavor payoff with minimal effort.
As a bonus, the chocolate dates are great to make ahead of time. Store them in the fridge for about a week or freeze them for up to three months. (Of course, they never last that long in my house.)
Ingredients
The shopping list for these chocolate dates is short and sweet. You’ll only need five ingredients, and that includes the optional ingredients.
- Dates (I prefer to buy pitted dates because they are softer)
- Peanut butter (any kind works)
- Chocolate chips (choose vegan/dairy free if desired)
- Unsweetened shredded coconut (optional for topping)
- Freeze-dried raspberries (optional for topping)
Instructions
How to Remove Pits from Medjool Dates
To prepare this recipe, start by removing the pits from the dates. Use a knife to cut the dates three quarters and remove the pit with your fingers.
How to stuff dates
Once all the dates are pitted, fill them with peanut butter.
Place a teaspoon of peanut butter in the center of each date. After they are filled, place them on a parchment-lined freezer-safe plate.
Transfer the filled dates to the freezer while you melt the chocolate. This helps the peanut butter solidify a bit.
how to melt chocolate
There are two main ways to melt the chocolate for this recipe: the double boiler method (made on the stove) or the microwave.
To make a double boiler chocolate melt, add an inch or two of water to a saucepan over medium heat. Place a heatproof bowl on top so it sits in the pot without touching the bottom. (You can also use a double boiler designed specifically for this function.)
Add the chocolate to the bowl and heat until melted, stirring occasionally.
To melt chocolate in the microwave: Add chocolate to a microwave-safe bowl and heat in 30-second increments until melted. Stir the chocolate between each increment so it heats more evenly.
How to make chocolate covered dates
Once the chocolate has melted, try to move relatively quickly to cover the dates.
Remove the dates from the freezer and drop one into the melted chocolate.
Use a fork to turn the date until it is evenly covered in chocolate.
Return it to the parchment-lined plate and repeat with the remaining dates until they are all covered in melted chocolate.
Optional Coverages
While the chocolate is still melted, I like to sprinkle on a few additional ingredients to add a little more color and flavor to the dates. This part is optional, but I think it’s worth the little extra effort just for the visual appeal.
One of my favorite topping combinations is raspberry and coconut. I use freeze-dried raspberries (look for them for the dried fruit) for this recipe.
First, grind the freeze-dried raspberries in a spice grinder or simply use your fingers to crush them into small pieces. Next, mix the ground/crushed raspberries with some shredded coconut.
While the chocolate is still melting on the dates, sprinkle the raspberry-coconut mixture on top. I like to add the ingredients only halfway through the date, but you can decorate however you like.
More coverage ideas:
- chopped peanut
- Ground/Crushed Freeze Dried Strawberries
- sprinkles
- Cinnamon
- Orange peel
The final step is to chill the chocolate dates in the refrigerator to solidify the chocolate. Put them in the fridge and wait at least 2 hours before serving.
Storage
This recipe is great to make ahead of time. Store the chocolate covered dates in an airtight container and refrigerate up to a week or freeze up to three months.
Nutrition Highlights
- Dates contain fiber and antioxidants.
- Peanut butter adds balanced fat and protein
- Raspberries are a rich source of vitamin C.
ingredient substitutions
- For a vegan variation, use vegan/dairy-free chocolate chips.
- To make these nut-free chocolate covered dates, use tahini or sunflower seed butter instead of peanut butter.
- You can also make them with melted dark chocolate instead of chocolate chips.
- Feel free to omit the raspberry coconut topping or substitute something else. Use any type of freeze-dried fruit in place of the raspberries (try freeze-dried strawberries for a similar flavor and color).
Recipes to serve with dates with chocolate
Frequently Asked Questions about Chocolate Peanut Butter Dates
This recipe is ideal to prepare ahead of time. Store chocolate covered dates in the refrigerator for one week or freeze for up to three months.
Simply use vegan chocolate chips or dairy-free dark chocolate for the chocolate chips in this recipe to make it vegan and dairy-free.
The ingredients in this recipe are naturally gluten-free. Just be sure to check that the chocolate chips (and any other packaged products) are marked certified gluten-free on the label.
Tahini (sesame seed paste) and sunflower seed butter work as an alternative to peanut butter for this recipe.
📖 Recipe
Chocolate dates stuffed with peanut butter
Medjool dates stuffed with peanut butter and dipped in chocolate with raspberry and coconut topping.
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Servings: 12 people
Calories: 149kcal
Instructions
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Slice the dates three quarters of the way and remove the pits.
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Place a teaspoon of peanut butter in the center of each date and place on a parchment-lined freezer-safe plate. Transfer the dates to the freezer while you melt the chocolate.
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Melt the chocolate in a water bath or in the microwave (see note).
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Remove the dates from the freezer. Drop a date into the melted chocolate and use a fork to swirl it around until evenly covered in chocolate. Return the chocolate date to the parchment lined plate. Repeat with the remaining dates.
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Combine the ground/crushed raspberries and coconut in a small bowl (if using).
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While the chocolate is still melted, sprinkle the raspberry-coconut mixture on top of the dates if desired. (I like to add the ingredients only halfway through the date, but you can decorate however you like.)
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Chill the chocolate dates in the refrigerator for at least 2 hours before serving.
grades
To make a double boiler chocolate melt, add an inch of water to a saucepan over medium heat. Place a metal bowl on top so it sits in the pot without touching the bottom. Add the chocolate and heat until melted, stirring occasionally.
To melt chocolate in the microwave: Add chocolate to a microwave-safe bowl and heat in 30-second increments until melted, stirring in between.
Storage: Store in an airtight container and refrigerate up to one week or freeze up to three months.
Vegan/Dairy-Free Variation: Use vegan chocolate chips.
Nut-Free Variation: Substitute tahini or sunflower seed butter for the peanut butter.
Nutrition
Calories: 149kcal | Carbohydrates: 25.6gram | Protein: 2.4gram | Fat: 5.7gram | Saturated fat: 2.4gram | Polyunsaturated fat: 0.7gram | monosaturated fat: 1.4gram | Sodium: 23.3milligrams | Potassium: 203milligrams | Fiber: 2.8gram | Sugar: 22gram | Vitamin A: 2.54UI | Vitamin C: 0.7milligrams | Calcium: 18.7milligrams | Iron: 0.3milligrams
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