Stuffed Date Snickers (Printable)

Sweet Medjool dates filled with nut butter and peanuts, coated in dark chocolate for a naturally sweet 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 ounces dark chocolate (70% or higher), chopped
05 - 1 teaspoon coconut oil (optional, for smoother coating)

→ Topping

06 - Flaky sea salt, for sprinkling

# Directions:

01 - Slice the Medjool dates open lengthwise on one side and remove the pits. Gently open each date without separating completely to create a pocket for the filling.
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, heating in 30-second bursts and stirring in between, or use a double boiler until smooth and glossy.
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 - Sprinkle with flaky sea salt while the chocolate is still wet, if desired, for a sweet and savory contrast.
06 - Chill the dates in the refrigerator for at least 20 minutes until the chocolate is completely set. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • They taste remarkably close to the real deal but with wholesome ingredients you can actually pronounce
  • The recipe comes together in under 20 minutes and keeps in the fridge for weeks
  • Perfect for when you need to impress guests but absolutely hate turning on the oven
02 -
  • Dates vary wildly in size—buy an extra 2-3 just in case some are too small or damaged to use
  • If your chocolate starts to get too thick for dipping, gently reheat it for 10 seconds
  • These taste best after chilling for at least an hour—the flavors really meld together
03 -
  • Use room temperature peanut butter—it spreads much more evenly and wont tear the delicate dates
  • Double the chocolate coating recipe if you want an extra thick shell like professional chocolate bonbons

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