Chocolate Date Snickers (Printable)

Plump dates filled with peanut butter and peanuts, enrobed in dark chocolate for a delightful sweet bite.

# Components:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter
03 - 3 tablespoons roasted unsalted peanuts, roughly chopped

→ Chocolate Coating

04 - 7 ounces dark chocolate (minimum 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# Method:

01 - Slice each date lengthwise along one side to create a pocket if not already pitted.
02 - Stuff each date with ½ tablespoon peanut butter, sprinkle chopped peanuts inside, then gently close the date.
03 - Line a baking sheet with parchment paper.
04 - In a microwave-safe bowl, melt dark chocolate and coconut oil in 30-second intervals, stirring until smooth.
05 - Dip each stuffed date into melted chocolate using a fork, allow excess to drip off, then place on the prepared baking sheet.
06 - Sprinkle flaky sea salt over the chocolate coating while still wet, if desired.
07 - Refrigerate the coated dates for 10 to 15 minutes until the chocolate sets. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They satisfy candy bar cravings without the processed stuff
  • The texture contrast is ridiculous—creamy, crunchy, chewy, and snappy all in one bite
02 -
  • Water is the enemy of melted chocolate—even a drop will seize it into a stiff, unusable lump
  • Room temperature dates stuff easier than cold ones, so do not refrigerate them first
03 -
  • Use a fork to lift dipped dates—spoons hold too much chocolate
  • Chill the dates for 5 minutes after stuffing if the filling feels too soft to handle
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