Stuffed Date Snickers (Printable)

Sweet Medjool dates filled with nut butter and peanuts, then dipped in dark chocolate for a satisfying no-bake treat.

# What You'll Need:

→ Dates & Filling

01 - 12 large Medjool dates, pitted
02 - 6 tablespoons natural peanut butter or almond butter
03 - 3 tablespoons roasted peanuts, roughly chopped

→ Chocolate Coating

04 - 5 oz dark chocolate (70% or higher), chopped
05 - 1 teaspoon coconut oil (optional, for smoother coating)

→ Topping

06 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Slice the Medjool dates open lengthwise on one side and remove the pits. Gently open each date without separating completely.
02 - Fill each date with ½ tablespoon of peanut butter, then sprinkle chopped roasted peanuts inside for added crunch. Close the dates around the filling and set aside.
03 - Melt the dark chocolate with the coconut oil in a microwave-safe bowl in 30-second bursts, stirring in between, or over a double boiler until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, allowing excess chocolate to drip off. Place the coated dates on a parchment-lined baking sheet.
05 - If desired, sprinkle with flaky sea salt while the chocolate is still wet.
06 - Chill the dates in the refrigerator for at least 20 minutes, or until the chocolate is set. Serve chilled or at room temperature.

# Expert Hacks:

01 -
  • They satisfy candy bar cravings without any processed sugar or weird ingredients you cant pronounce
  • The texture combination is honestly better than the real thing, especially when the chocolate snaps against that chewy date center
02 -
  • Room temperature dates are infinitely easier to work with than cold ones, so let them sit out for at least thirty minutes before you start slicing
  • If your chocolate seizes or gets grainy, whisk in a tiny bit more coconut oil and it should smooth right out again
03 -
  • Wear latex gloves when dipping if you want to keep your hands clean, it makes the chocolate coating so much more even
  • Work quickly once the chocolate is melted, or it'll start thickening and become harder to coat smoothly

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