Chocolate Peanut Butter Dates (Print Version)

Medjool dates filled with creamy peanut butter, coated in dark chocolate, topped with flaky sea salt.

# What You'll Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter

→ Coating

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

→ Topping

05 - Flaky sea salt, for sprinkling

# How-To Steps:

01 - Slice each Medjool date lengthwise on one side and remove the pit while keeping the date intact.
02 - Fill each date with approximately 1/2 tablespoon of peanut butter and gently press to close.
03 - Melt the dark chocolate and optional coconut oil in a microwave-safe bowl using 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, coating evenly and allowing excess to drip off.
05 - Place coated dates on a parchment-lined tray and sprinkle with flaky sea salt while chocolate is wet.
06 - Chill in the refrigerator for at least 10 minutes until the chocolate coating is firm. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • They taste like indulgent candy but you're actually eating whole fruit and natural nut butter.
  • Comes together in under 20 minutes with practically zero skill required.
  • The contrast of warm chocolate against the chewy date is genuinely addictive.
02 -
  • Don't skip the sea salt—it seems like an afterthought but it's what transforms these from sweet snacks into something with real depth and sophistication.
  • If your chocolate seizes up (gets grainy and stiff), add a tiny bit more coconut oil and stir gently; chocolate is temperamental but forgiving if you don't panic.
03 -
  • If the chocolate is cooling too quickly and getting thick, set the bowl back over warm (not hot) water for just a few seconds to loosen it up again.
  • Use a fork with tines close together for dipping because it cradles the date better than a slotted spoon and gives you more control.
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