Chocolate Covered Dates with Peanut Butter

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Chocolate Covered Dates with Peanut Butter

Medjool dates stuffed with creamy peanut butter and dipped in chocolate make a quick and satisfying snack or dessert. Dress them up with optional crushed raspberries and coconut for a fun, colorful topping, or enjoy them plain for a simpler option.

Course Dessert, Snack

Cuisine vegan option, vegetarian

Prep Time 10

Cook Time 5

Chill Time 2

Total Time 2 15

Servings people

Calories 149kcal

Author Stephanie McKercher, RDN

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.

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