Ingredients
12 Medjool dates
6 tablespoons peanut butter (or almond, tahini, etc.)
2 tablespoons coconut oil (melted)
2 tablespoons cacao powder (or cocoa powder)
Pinch of sea salt flakes
Optional: 1/2 cup dark chocolate chips (for dipping instead of cacao)
Optional toppings: crushed nuts, shredded coconut, sesame seeds
Instructions
1. Slice each Medjool date lengthwise and remove the pit. Place on a tray lined with parchment paper.
2. Fill each date with 1/2–1 teaspoon of peanut butter. Don’t overfill.
3. In a bowl, whisk melted coconut oil and cacao powder until smooth. Or melt dark chocolate in the microwave.
4. Drizzle or dip each filled date in the chocolate mixture.
5. Place the tray in the fridge for 15–20 minutes to let the chocolate harden.
6. Optionally, top with crushed nuts or coconut before chilling for added texture.
Notes
Use cold dates before dipping — it helps the chocolate set faster.
Try tahini or pistachio cream for unique variations.
For Snickers-style dates, insert a peanut inside each date.
Store in the fridge for up to 7 days or freeze for 2 months.
Vegan and gluten-free when using plant-based chocolate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 stuffed date
- Calories: 120
- Sugar: 14g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg