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Dark Chocolate Peanut Butter Stuffed Dates Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and easy-to-make Dark Chocolate Peanut Butter Stuffed Dates, also known as Damn Good Dates. These naturally sweet treats combine creamy peanut butter and extra dark chocolate, enhanced with optional pumpkin and hemp seeds for added crunch and nutrition. Perfect for a healthy snack or an elegant dessert, these no-bake, freezer-set bites deliver rich flavors and textures in every bite.

Ingredients

Scale

Main Ingredients

  • 20 medjool dates
  • 1 cup creamy peanut butter (can substitute almond butter)
  • 1 cup extra dark chocolate chips
  • 1 tablespoon coconut oil
  • 1 tablespoon flaky sea salt (such as maldon salt)

Optional Add-ins

  • 2 tablespoons pumpkin seeds
  • 1 tablespoon hemp seeds

Instructions

  1. Prepare the Dates: Slice each date lengthwise carefully on one side only to create a pocket, then remove the pit to make space for the filling.
  2. Mix the Filling: In a bowl, combine the creamy peanut butter with any optional seeds like pumpkin and hemp seeds to add crunch and nutrition. Stir well to integrate everything evenly.
  3. Prepare Freezing Surface: Line a baking sheet or plates with parchment or wax paper, ensuring the surface is suitable for freezing your dates later.
  4. Stuff the Dates: Using a small spoon, fill each pitted date with the peanut butter mixture until fully stuffed, then place them on the lined surface.
  5. Freeze the Stuffed Dates: Freeze the stuffed dates for 5 to 10 minutes to allow the peanut butter filling to harden slightly, making it easier to coat with chocolate.
  6. Melt the Chocolate: In a shallow bowl, melt the extra dark chocolate chips together with the coconut oil in the microwave, stirring every 30 seconds until the mixture is smooth and glossy.
  7. Coat the Dates in Chocolate: Using a fork, dip each frozen, stuffed date into the melted chocolate to fully coat it. Use a small spatula to scrape excess chocolate off the sides of the bowl. Return the chocolate-coated date to the parchment paper.
  8. Make Additional Dates: If desired and if chocolate or peanut butter remains, stuff and coat more dates repeating the process. Yield may vary depending on date size.
  9. Add Finishing Touch: Sprinkle each chocolate-coated date with flaky sea salt (maldon salt) to balance sweetness and enhance flavor, then return the sheet to the freezer for an additional 10 minutes to harden the chocolate coating completely.
  10. Store Properly: After the chocolate hardens, transfer the dates to a container and store them in the refrigerator. These treats keep well for about two weeks, with refrigeration preferred to avoid peanut butter becoming too hard.

Notes

  • Medjool dates are preferred for their large size and natural sweetness.
  • You can substitute almond butter for peanut butter if preferred.
  • The optional pumpkin and hemp seeds add nutritional benefits and extra texture.
  • Freezing helps set the peanut butter filling and chocolate coating effectively.
  • Use flaky sea salt for the best flavor contrast on top.
  • Store in the refrigerator rather than the freezer for optimal texture when serving.

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Find it online: https://foodtokinspired.com/dark-chocolate-peanut-butter-stuffed-dates-recipe/