These Peanut Butter Stuffed Dates are quick and easy to make with just 5 simple ingredients, in under 30 minutes. They sweet, chewy, dipped in chocolate and have a creamy buttery nut filled centre.
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Recipe Highlights
- The sweetness comes from the dates and there is no sugar added
- Uses natural peanut butter and Lindt sugar free dark chocolate (or any other sugar free dark chocolate you prefer)
- Makes 16 bite sized desserts
- The sweetness of the dates, the savoury creamy peanut butter and the richness of dark chocolate are a match made in heaven
- You can use a smooth or crunchy natural peanut putter for different textures
- They’re fun to decorate with additional nut toppings like crushed almonds, or hazelnuts, or add them whole on top
- They last in the fridge for upto 5 days and are a total crowd pleaser, especially at family gatherings
- They’re a much healthier snack and dessert option as there is no added sugar, good fats and more fibre, meaning they will keep you fuller for longer, like these Chocolate Avocado Truffles.
Ingredients
Ingredient Notes
- Dates: Medjool dates work best as they are soft, plump, juicy and sweet almost with a caramel like flavour which works perfectly with the nutty peanut butter and dark chocolate.
- Peanut Butter: a natural creamy peanut butter is ideal, and you can use either smooth or crunchy if you want additional texture. There are so many varieties of natural peanut butter available, so make sure to ready the label to find one that doesn’t include anything additional.
- Chocolate: I love using the Lindt brand of sugar free dark chocolate because its high quality and tastes amazing. Although feel free to use whatever you prefer. If you can’t find a sugar free dark chocolate, use a regular dark chocolate in the 70 – 80% range. You could also use sugar free chocolate chips from the baking aisle if they are available.
- Coconut: unsweetened shredded coconut provides texture and moisture on top of the dates. I prefer this to using desiccated coconut as it is a bit too fine and I can’t taste it as much, plus it doesn’t add any additional texture.
- Almonds: toasted or untoasted almonds are perfect. Crushed or whole, or a combination of both. Alternatively, you could use hazelnuts, almonds, or pecans. Even macadamias would be great.
How To Make
- Slice the dates open from tip to tip and remove the seed, then set aside.
- Melt the chocolate in microwave safe dish on medium for 2-3 minutes until only just melted. Don’t forget to stir occasionally. Dip each date into the chocolate until completely covered or half covered.
- With a knife or a fork, open the date making sure there is room for the filling. Try to do this step quickly before the chocolate solidifies. Arrange the dates on a tray lined with parchment paper and refrigerate for 10 minutes until chocolate firms up
- Remove dates from fridge and fill each date with 1 teaspoon of peanut butter
- To finish, top up each date with an almond, desiccated coconut. Optional to scatter dried edible rose petal on the dates
- Return to fridge for 20 minutes to firm up. They are now ready to eat and enjoy.
Dates are great for making sweets and I use them in many of my date sweetened treats.
Recipe Tips
- Dates: Dates will be a little easier to work with if they have been in the fridge. I’d suggest getting them out to sit on the counter 15 minutes before you need them so they will still be a little firm but not soft when you begin the preparation of slicing them ready for the filling.
- Salt: If you’re chocolate covered dates are a little too sweet, then its easy to add a tiny bit of sea salt to counter balance that sweetness. Use sparingly as a little goes a long way
- Extra Chocolate: Mix a teaspoon of unsweetened cocoa powder into the peanut butter before spooning into the dates
- Coffee Hit: Add a little ground up coffee powder to the peanut butter and mix it in, however if doing this you will likely need an extra bit of sweetener as well as the coffee alone may add too much bitterness.
- Chocolate Drizzle: Nothing beats a drizzle of melted chocolate over a delicious sweet treat. If you have dipped the dates in dark chocolate, why not drizzle with melted sugar free white chocolate for some contrast.
- Alternative nut butters: instead of making peanut butter stuffed dates, its easy to make almond butter stuffed dates using the same approach. You could even use cashew nut butter, or tahini if you want a nut free alternative.
Chocolate dates are highly underrated and surprisingly easy to make. Not only do they look like a small bite sized, chocolate covered, creamy peanut butter filled nutty, coconut sensation, they actually taste amazing too.
They’re a healthy option for managing sweet cravings, and perfect as a dessert for one.
More Bite Sized Desserts
-
Pecan Pie Truffles
-
Mini Lemon Cheesecake
-
Chocolate Coconut Bars
-
Sweet Potato Truffles
Peanut Butter Stuffed Dates
The Peanut Butter Stuffed Dates are quick and easy to make with just 5 simple ingredients, in under 30 minutes. They sweet, chewy, dipped in chocolate and have a creamy buttery nut filled centre.
Ingredients
- 16 Medjool dates
- 16-17 tablespoons unsweetened natural peanut butter
- 8 oz/230 grams Sugar Free dark chocolate – I use Lindt
- 1 tablespoon Unsweetened shredded coconut
- 10 almonds
Instructions
-
Slice the dates open from tip to tip and remove the seed, then set aside .
-
Melt the chocolate in microwave safe dish on medium for 2-3 minutes until only just melted. Don’t forget to stir occasionally. Dip each date into the chocolate until completely covered or half covered
-
With a knife or a fork, open the date making sure there is room for the filling. Try to do this step quickly before the chocolate solidifies. Arrange the dates on a tray lined with parchment paper and refrigerate for 10 minutes until chocolate firms up.
-
Remove dates from fridge and fill each date with 1 teaspoon of peanut butter
-
To finish, top up each date with an almond, desiccated coconut.
-
Return to fridge for 20 minutes to firm up. They are now ready to eat and enjoy.
Notes
- Dates: Medjool dates work best as they are soft, plump, juicy and sweet almost with a caramel like flavour which works perfectly with the nutty peanut butter and dark chocolate.
- Peanut Butter: a natural creamy peanut butter is ideal, and you can use either smooth or crunchy if you want additional texture. There are so many varieties of natural peanut butter available, so make sure to ready the label to find one that doesn’t include anything additional.
- Chocolate: I love using the Lindt brand of sugar free dark chocolate because its high quality and tastes amazing. Although feel free to use whatever you prefer. If you can’t find a sugar free dark chocolate, use a regular dark chocolate in the 70 – 80% range. You could also use sugar free chocolate chips from the baking aisle if they are available.
- Coconut: unsweetened shredded coconut provides texture and moisture on top of the dates. I prefer this to using desiccated coconut as it is a bit too fine and I can’t taste it as much, plus it doesn’t add any additional texture.
- Almonds: toasted or untoasted almonds are perfect. Crushed or whole, or a combination of both. Alternatively, you could use hazelnuts, almonds, or pecans. Even macadamias would be great.
Nutrition
Calories: 200kcalCarbohydrates: 25gProtein: 5gFat: 11gSaturated Fat: 1gFiber: 5gSugar: 9g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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