Chocolate Coated Stuffed Dates
These chocolate coated stuffed dates filled with a mix of peanut butter, almond butter and nuts have been a staple of mine for so many years. Medjool dates get pitted then stuffed with either peanut butter, almond butter or whole almonds. They then get dipped or drizzle with melted dark chocolate and topped with a sprinkle of flakey salt or coconut flakes.
This simple dessert truly tastes like nature’s candy and is so easy to whip up.
Medjool dates are one of my pantry must-haves, and for good reason. They’re a great source of carbs, fiber and potassium, and an ideal snack whenever you need a long-lasting energy boost. I love stuffing them with nut butter for a sweet and savory combination of flavors. They also make the best salad topper or natural sweeteners in a variety of different recipes.
Other ways to use up dates
- Kale Couscous Salad with Dates and Hazelnuts
- Dark Chocolate Tahini Date Bark
- Pistachio Date & Oat Bars
- Chickpea Date Quinoa Salad
- Date and Nut Candy Bars
With my postpartum prep in full swing, I made a big batch of these stuffed dates to have on hand for a quick boost of energy throughout the day.
I’ve also been incorporating medjool dates daily into my diet to help with an easy labor. They’ve been known to help prep your cervix for birth and potentially lead to a shorter labor when consumed during you last few weeks of gestation.
What you’ll need to make stuffed dates
This recipe truly cannot be easier, and isn’t even really a recipe if I’m being honest. The ingredients are totally customizable and can be modified to your liking. Here’s what I used:
- Medjool dates– pitted and split in half. Medjool dates are ideal for this recipe for their soft texture.
- Nut butters– I stuffed some with natural peanut butter and some with almond butter
- Whole nuts– I love whole almonds or walnuts as a nut butter alternative for an added crunch
- Dark or semi-sweet chocolate chips– I used semi-sweet chocolate that I melted with a little coconut oil for an extra smooth chocolate layer. You can coat the dates fully, drizzle the tops, or stuff them with a few chocolate chips instead
- Toppings– shredded coconut and flakey salt. Flakey salt is probably one of my most used ingredients as most of you may know. It adds the perfect salty finish to this recipe
- Open the medjool date in half and remove the pit
- Stuff the dates with your choice of nut butter or whole nuts
- Dip or drizzle the dates with melted chocolate
- Top with a sprinkle of flakey salt or shredded coconut
- Freeze or refrigerate the bars to harden. Keep them stored in the fridge for optimal texture.
These stuffed dates are the perfect sweet & salty fix to prep for the week. You can prep a big batch and keep a stash in the freezer so that you always have a sweet treat on hand!
Other no-bake sweet treats:
Pistachio Date & Oat Bars
Chocolate Peanut Butter Oat Cups
Dark Chocolate Coconut Bars
Stuffed Dates with Peanut Butter, Almonds and Chocolate
Ingredients
- 20 medjool dates
- 1/4 cup peanut butter
- 1/4 cup almond butter
- 1/3 cup whole nuts like almonds or walnuts
- 1/2 cup dark chocolate chips melted with 1 tbsp coconut oil
Top with
- Shredded coconut flakes
- Flakey salt
- Crushed nuts
Directions
- Split open the tops of the medjool dates to remove the pits. Place them onto a parchment lined tray.
- Alternate between fillings: spoon about 1 tbsp of nut butter (peanut and almond) into each date, and stuff some with whole nuts and chocolate chips.
- Melt the chocolate chips in 30 second increments in the microwave until smooth.
- Dip each date into the melted chocolate, or drizzle the stuffed dates with a light layer of chocolate over the the top.
- Top with either flakey salt, shredded coconut or crushed nuts.
- Freeze for 20 minutes to harden. Keep frozen for up to 3 months, or refrigerate for up to 1 month. For optimal texture, keep stored in the fridge.
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