I can't get enough of these Peanut Butter Stuffed Chocolate Dates. They've quickly become a staple I always keep on hand in my kitchen, mostly because they're just so freaking delicious, but also because they're really easy to make.
It's the combo 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 all off with a pop of color and texture.
But really, that's about all I could ever ask for from a super simple-to-make, plant-forward dessert.
This recipe is so easy to make, 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. (Of course, they never last that long in my house.)
The grocery list for these chocolate dates is short and sweet. You'll only need five ingredients, and that's including the optional toppings.
- Dates (I prefer to buy the dates with pits because they stay 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)
How to Remove Medjool Date Pits
To prep for this recipe, start by removing the date pits. Use a knife to slice the dates three-quarters of the way through, and remove the pit with your fingers.
How to Stuff Dates
Once all of the dates are pitted, stuff them with peanut butter.
Spoon about one teaspoon of peanut butter into the center of each date. After they're stuffed, place them on a parchment-lined, freezer-safe plate.
Transfer the stuffed 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 you can melt chocolate for this recipe: the double boiler method (which is done on the stovetop) or the microwave.
To make a double boiler for melting chocolate, add an inch or two of water to a pot over medium heat. Place a heat-safe bowl on top so that it sits in the pot without touching the bottom. (You can also use a double boiler pot that is specifically intended for this function.)
Add the chocolate to the bowl and heat until it's melted, stirring occasionally.
To melt chocolate in the microwave: Add the chocolate to a microwave-safe bowl and heat in 30-second increments until melted. Stir the chocolate in between each increment so that it heats more evenly.
How to Make Chocolate Covered Dates
Once the chocolate is melted, try to move relatively quickly to cover the dates.
Remove the dates from the freezer and drop one in the melted chocolate.
Use a fork to spin the date around until it’s evenly coated in chocolate.
Return it to the parchment-lined plate, and repeat with the remaining dates until they're all covered in melted chocolate.
While the chocolate is still melted, I like to sprinkle on some extra toppings to add some more color and flavor to the dates. This part is optional, but I think totally worth the little bit of extra effort for the visual appeal alone.
One of my favorite topping combinations is raspberry and coconut. I use freeze-dried raspberries (look for them by the dried fruit) for this recipe.
First, grind the freeze-dried raspberries in a spice grinder or just use your fingers to crush them into small pieces. Then, mix the ground/crushed raspberries with some shredded coconut.
While the chocolate is still melted on the dates, sprinkle the raspberry and coconut mixture on top. I like to add the toppings to half of the date only, but you can decorate these however you like.
More topping ideas:
- Chopped peanuts
- Ground/crushed freeze-dried strawberries
- Orange zest
The final step is chilling the chocolate dates in the refrigerator to solidify the chocolate. Pop them in the fridge and wait at least 2 hours before serving.
This recipe is great for making ahead of time. Store chocolate covered dates in an airtight container and refrigerate for up to one week or freeze for up to three months.
- Dates contain fiber and antioxidants
- Peanut butter adds balancing fat and protein
- Raspberries are a rich source of vitamin C
- For a vegan variation, use vegan/dairy-free chocolate chips
- To make these chocolate covered dates nut-free, use tahini or sunflower seed butter instead of peanut butter.
- You can also make these with melted dark chocolate instead of chocolate chips.
- Feel free to omit the raspberry and coconut topping or substitute something else. Use any type of freeze-dried fruit in place of the raspberries (try freeze-dried strawberries for similar flavor and color).
Recipes to Serve with Chocolate Dates
- Spiced Oat Milk Latte
- Yogurt Toast with 3 Topping Ideas
- Coconut Matcha Energy Bars
- 4 Ingredient Pistachio Yogurt Dipped Strawberries
Frequently Asked Questions About Peanut Butter Chocolate Dates
This recipe is ideal for prepping in advance. Store the chocolate covered dates in the refrigerator for a week or freeze for up to three months.
Just 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 as certified gluten-free on the label.
Tahini (sesame seed paste) and sunflower seed butter both work as an alternative to peanut butter for this recipe.
Peanut Butter Stuffed Chocolate Dates
- Knife and cutting board
- Microwave-safe bowl/microwave or double boiler/burner
- 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
- 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.