Chocolate Covered Dates with Peanut Butter
Chocolate Covered Dates with Peanut Butter are an easy no-bake dessert or snack that taste like homemade candy bars. With only a few ingredients, they come together quickly and feel decadent without being complicated. They're a great option for an after-dinner dessert, lunchbox snack, or a festive holiday platter.
If you want to add a little flair, sprinkle crushed freeze-dried raspberries and shredded coconut over the top while the chocolate is still melted. The optional topping adds a pop of color and tart-sweet crunch, but the plain version is just as delicious.
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This recipe is so easy to make that anyone can do it. It's the kind of dessert that boasts a huge flavor payoff for very minimal effort.
As a bonus, chocolate dates are ideal for making ahead of time. Store them in the fridge for about a week or freeze for up to three months.
If you're looking for more plant-forward snack ideas, try my Spicy Tofu Jerky, Greek Yogurt Toast with Toppings, Easy Quick Pickled Radishes, or High-Protein Strawberry Banana Smoothie. You can also find a list of more than 50 balanced snack ideas here.
Want even more inspiration? Get a PDF with 100 Nourishing Meal and Snack Ideas here.
Ingredients
You'll need Medjool dates, which are large, soft, and caramel-like in flavor-ideal for stuffing. Peanut butter adds creaminess and richness (though you can swap in other nut or seed butters). Melted chocolate chips form the smooth, rich coating, and you can use vegan/dairy-free chocolate if you'd like. For an optional finishing touch, crushed freeze-dried raspberries and shredded coconut add a pop of flavor and texture.
Substitutions
- Nut-free: Use sunflower seed butter or tahini instead of peanut butter
- Vegan/dairy-free: Use dairy-free chocolate chips.
- Other nut butters: Almond, cashew, or hazelnut butter all work in place of peanut butter.
- Toppings: Try crushed nuts, flaky salt, or sprinkles instead of raspberries and coconut.
Stuff dates with peanut butter.
Dip in melted chocolate.
Add optional toppings.
Optional Toppings
- Freeze-dried raspberries and coconut (pictured)
- Chopped peanuts
- Ground/crushed freeze-dried strawberries
- Sprinkles
- Shredded coconut
- Cinnamon
- Orange zest
Storage
These chocolate dates are an ideal make-ahead snack. Store them in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 months and let them thaw for a few minutes before eating.
FAQ
Slice dates, remove the pits, stuff with peanut butter, dip in melted chocolate, and chill until the coating hardens.
Medjool dates are best because they're soft, large, and naturally sweet.
They last up to a week in the refrigerator or up to three months in the freezer.
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📖 Recipe
Chocolate Covered Dates with Peanut Butter
Equipment
- Knife and cutting board
- Microwave-safe bowl/microwave or double boiler/burner
- Fork
- Freezer/Refrigerator
Ingredients
- 12 Medjool dates
- ¼ cup peanut butter
- ½ cup chocolate chips (use vegan/dairy-free chocolate chips if desired)
- ¼ cup freeze-dried raspberries, ground or crushed (see note), optional
- 1 tablespoon unsweetened shredded coconut, optional
Instructions
- Slice dates three-quarters of the way through and remove the pits.
- Spoon one teaspoon of peanut butter into 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.
- Melt the chocolate in a double boiler or the microwave (see note).
- Remove dates from the freezer. Drop one date in the melted chocolate and use a fork to spin it until it's evenly coated in chocolate. Return the chocolate date to the parchment-lined plate. Repeat with the remaining dates.
- Mix the ground/crushed raspberries and coconut in a small bowl (if using).
- While the chocolate is still melted, sprinkle the raspberry and coconut mixture on top of the dates if desired. (I like to add the toppings to half of the date only but you can decorate however you like.)
- Chill chocolate dates in the refrigerator for at least 2 hours before serving.
Notes
- Freeze-dried raspberries: Grind them in a spice grinder or crush with your fingers until fine.
- Melting chocolate (double boiler): Add 1 inch of water to a pot over medium heat. Place a metal bowl on top, making sure it doesn't touch the water. Add chocolate and stir until melted.
- Melting chocolate (microwave): Add chocolate to a microwave-safe bowl. Heat in 30-second increments, stirring in between, until smooth.
- Storage: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Vegan/Dairy-Free Variation: Use vegan chocolate chips.
- Nut-Free Variation: Use sunflower seed butter or tahini instead of peanut butter.
Wow! These look amazing, my kids would love these!
Thanks so much! Hope you're able to try them! 🙂