Chocolate Peanut Butter Dates (Printable)

Sweet Medjool dates filled with creamy peanut butter, dipped in chocolate and topped with flaky sea salt.

# What You’ll Use:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter

→ Coating

03 - 5 ounces dark chocolate (minimum 60% cocoa), chopped
04 - 1 tablespoon coconut oil (optional)

→ Topping

05 - Flaky sea salt, for sprinkling

# How-To:

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the fruit intact.
02 - Fill each date with approximately 1/2 tablespoon of creamy peanut butter and gently press to close.
03 - In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, ensuring even coverage. Allow excess chocolate to drip off.
05 - Place the coated dates on a parchment-lined tray. While the chocolate is still wet, sprinkle flaky sea salt on top.
06 - Refrigerate the dates for at least 10 minutes until the chocolate has fully set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They taste indulgent but take barely any effort, so you can actually make them on a weeknight without stress.
  • The salt-chocolate-peanut butter combination hits that sweet-salty craving in the most elegant way possible.
  • They're naturally gluten-free and require no oven, which means your kitchen stays cool and your hands do the real work.
02 -
  • Dry dates won't work here—they'll be tough and refuse to embrace the peanut butter. Go for Medjool specifically because they're the softest and most caramel-forward.
  • That flaky sea salt isn't decoration, it's essential. It cuts through the richness and makes the whole thing feel balanced instead of cloying.
  • If your chocolate seems too thick, a tiny bit of coconut oil (literally a teaspoon) is the only fix that won't break the cocoa butter chemistry.
03 -
  • Chop your chocolate into small, even pieces before melting so it heats evenly and never gets scorched or separated.
  • If the melted chocolate gets too thick, resist the urge to add liquid—a tiny whisper of coconut oil is all it takes to restore the flow without breaking the emulsion.
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