Save My college roommate used to keep a jar of peanut butter on her desk for emergency snacking, and one night during finals week, I found her dipping dates straight into it. That chaotic moment inspired these little treasures, which somehow feel fancy even though they come together in minutes.
I made these for a dinner party once and forgot to serve them until everyone was already putting on coats to leave. Within minutes, the plate was empty and two people literally took their coats back off just to stay for seconds.
Ingredients
- 12 large Medjool dates, pitted: These are the candy of the date world—soft, plump, and naturally caramel-sweet. Smaller dates work too, but you will need more of them.
- 6 tablespoons creamy peanut butter: The glue holding everything together. Natural peanut butter can separate, so give it a serious stir before using.
- 3 tablespoons roasted unsalted peanuts, roughly chopped: These bring the crunch. Rough chopping is better than fine—you want actual peanut pieces, not dust.
- 200 g (7 oz) dark chocolate (at least 60% cocoa), chopped: Higher cocoa percentage balances the sweetness of the dates. Chop it evenly so it melts at the same rate.
- 1 tablespoon coconut oil (optional): Makes the chocolate coating thinner and glossier. Skip it if you want a thicker shell.
- Flaky sea salt: The finishing touch that makes these taste like something from a chocolate shop. Mald or any flaky variety works beautifully.
Instructions
- Prep the dates:
- Make a careful lengthwise slice on one side of each date and pull out the pit. Gently pry the date open like a little book without tearing it completely apart.
- Stuff them:
- Spoon about half a tablespoon of peanut butter into each date pocket. Press some chopped peanuts into the peanut butter, then gently pinch the date closed around the filling.
- Set up your station:
- Line a baking sheet with parchment paper. This saves you from scraping hardened chocolate off your counter later—learned that one the annoying way.
- Melt the chocolate:
- Microwave the chopped chocolate and coconut oil in 30-second bursts, stirring well between each round. Stop when it is just smooth—overheated chocolate turns into a grainy mess that will not recover.
- Dip:
- Lower a stuffed date into the melted chocolate, flip it with a fork to coat completely, then lift it out. Tap the fork against the bowl edge to let excess drip off before sliding the date onto the parchment.
- Finish:
- Sprinkle flaky salt on each date immediately—the chocolate sets fast. Pop the tray in the fridge for 10 to 15 minutes until the shell snaps when you touch it.
Save These became my go-to host gift after I brought them to a potluck and the host chased me down the driveway asking for the recipe. Now I double the batch because somehow half of them disappear before they even make it into the container.
Make It Your Own
Almond butter or cashew butter totally work here. Sunflower seed butter makes them nut-free, and pumpkin seeds step in for the peanuts if allergies are a concern.
Storage Strategy
They keep for a week in the fridge in an airtight container. The texture actually gets better after a day—the flavors meld and the dates soften slightly.
Serving Moment
Cold, they have an intense snappy chocolate shell. At room temperature, the coating softens and the filling turns into this ridiculous gooey situation. Both are excellent, depending on your mood.
- Let them sit out for 10 minutes before serving if you prefer softer chocolate
- A glass of cold milk cuts through the richness perfectly
- Coffee actually highlights the dark chocolate notes
Save These little guys prove that the best desserts often come from last-minute experiments and a little desperation. Hope they become your emergency sweet tooth fix too.
Recipe Guide
- → What type of dates work best for this dessert?
Large Medjool dates are ideal as they are soft, plump, and easy to slice open for stuffing.
- → Can I substitute peanut butter with another nut butter?
Yes, almond or cashew butter makes a delicious alternative and offers a different flavor profile.
- → How do I melt the chocolate without burning it?
Melt chocolate in 30-second bursts in the microwave, stirring well between each, or use a double boiler for gentle heating.
- → Is it necessary to add coconut oil to the chocolate coating?
Coconut oil is optional but helps to give a smoother, shinier coating and easier dipping.
- → How should these treats be stored?
Store in an airtight container in the refrigerator for up to one week to maintain freshness and texture.