Description
Delicious dark chocolate covered stuffed dates filled with creamy peanut butter and sprinkled with flaky sea salt. This easy no-bake treat combines the natural sweetness of Medjool dates with rich dark chocolate and a salty crunch, perfect for a healthy dessert or snack.
Ingredients
Dates and Filling
- 16 large Medjool dates (pitted)
- 8 tbsp peanut butter (can substitute almond butter, cashew butter, or tahini)
- 1 tbsp flaky sea salt
Chocolate Coating
- 4 oz dark chocolate (chopped or cut into small pieces and melted)
- ½ tbsp coconut oil
Instructions
- Prepare the Dates: Using a small knife, make a lengthwise slit on each pitted Medjool date to create an opening for the filling. Be careful not to cut all the way through.
- Stuff the Dates: Fill each date generously with peanut butter using a spoon or piping bag. Close the slit gently so the peanut butter stays inside.
- Melt the Chocolate: In a microwave-safe bowl or over a double boiler, melt the chopped dark chocolate with the coconut oil, stirring frequently until smooth and glossy.
- Dip the Dates: Using a fork or dipping tool, dip each stuffed date into the melted chocolate, fully coating it. Allow excess chocolate to drip off.
- Set the Chocolate: Place the chocolate-covered dates on a parchment-lined tray. While the chocolate is still wet, sprinkle flaky sea salt over the top of each date.
- Chill: Refrigerate the tray for at least 20 minutes or until the chocolate hardens and sets fully.
- Serve and Store: Serve immediately or store in an airtight container in the refrigerator for up to a week.
Notes
- Use high-quality dark chocolate for best flavor and texture.
- Try different nut butters such as almond or cashew for variations.
- Flaky sea salt adds a nice contrast to the sweetness and richness.
- Make sure dates are soft and fresh for easy stuffing.
- Keep the treats refrigerated to maintain chocolate firmness.
