Dark Chocolate Covered Stuffed Dates Recipe

Introduction

These dark chocolate covered stuffed dates are a deliciously simple treat that combines sweet, salty, and nutty flavors. Perfect for a quick snack or an elegant dessert, they satisfy cravings without any fuss.

Ingredients

• 16 large Medjool dates (pitted)
• 8 tbsp peanut butter (can substitute almond butter, cashew butter, or tahini)
• 1 tbsp flaky sea salt
• 4 oz dark chocolate (chopped or cut into small pieces and melted)
• ½ tbsp coconut oil

Instructions

1. Step 1: Prepare optional toppings such as shredded coconut, raw cacao nibs, finely chopped nuts, or freeze-dried raspberry or strawberry powder if using.
2. Step 2: Make a slit in each date and remove the pits. Gently separate the flesh to create a small cavity without pulling the date apart completely.
3. Step 3: Line a baking sheet or plate with wax or parchment paper.
4. Step 4: Spoon 1-2 teaspoons of peanut butter into each date’s cavity according to size. Place the stuffed dates in the freezer for 5 minutes to firm up.
5. Step 5: While dates chill, melt the dark chocolate and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until smooth, or use a double boiler.
6. Step 6: Dip each peanut butter-filled date into the melted chocolate, ensuring it is fully coated. Lift them out with a fork and place on the prepared baking sheet or plate.
7. Step 7: Sprinkle a pinch of flaky sea salt on each chocolate-coated date, then add any optional toppings before the chocolate sets.
8. Step 8: Freeze the dates for 10-15 minutes until the chocolate hardens.

Tips & Variations

• For a nut-free version, substitute peanut butter with tahini or sunflower seed butter.
• Try different toppings like chopped pistachios or a dusting of chili powder for a spicy kick.
• Use chocolate with at least 70% cacao for a richer flavor and lower sweetness.
• If you don’t have a microwave, melt the chocolate gently over simmering water in a double boiler.

Storage

Store the chocolate covered stuffed dates in an airtight container in the refrigerator for up to one week. To enjoy, let them sit at room temperature for a few minutes before serving or eat chilled for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of dates for this recipe?

Medjool dates work best because they are large and soft, making stuffing easy. Other varieties can be used but may require adjusting the amount of filling or slightly softening the dates.

How do I prevent the chocolate from melting too quickly when dipping?

Make sure the peanut butter filling is chilled before dipping. Also, allow the melted chocolate to cool slightly so it’s warm but not hot, which helps it set better and prevents melting from the heat.

Dark Chocolate Covered Stuffed Dates Recipe

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★★★★★

4.4 from 135 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 16 stuffed dates 1x
• Diet: Vegetarian

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Description

Indulge in these decadent Dark Chocolate Covered Stuffed Dates, a perfect blend of sweet Medjool dates filled with creamy peanut butter and coated in rich dark chocolate. Topped with flaky sea salt and optional crunchy toppings, this no-bake treat is easy to prepare and ideal for a sophisticated snack or dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 16 large Medjool dates (pitted)
• 8 tbsp peanut butter (can substitute almond butter, cashew butter, or tahini)
• 1 tbsp flaky sea salt
• 4 oz dark chocolate (chopped or cut into small pieces and melted)
• ½ tbsp coconut oil

Optional Toppings

• Shredded coconut
• Raw cacao nibs
• Finely chopped nuts
• Freeze-dried raspberry or strawberry powder

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Instructions

1. Prep Optional Toppings: Gather and prepare any optional toppings you’d like to use, such as shredded coconut, raw cacao nibs, chopped nuts, or freeze-dried berry powders to sprinkle on the finished dates.
2. Prepare the Dates: Make a slit in each Medjool date and remove the pits. Gently separate the date to create a cavity for the filling without pulling them completely apart.
3. Fill the Dates: Line a baking sheet or plate with wax or parchment paper. Spoon 1-2 teaspoons of peanut butter into each date, adjusting based on date size. Place the stuffed dates in the freezer for 5 minutes to firm up the filling.
4. Melt the Chocolate: Combine the chopped dark chocolate and coconut oil in a microwave-safe bowl. Melt using a double boiler setup or microwave in 30-second increments, stirring after each until smooth and fully melted.
5. Dip Dates in Chocolate: Dip each peanut butter stuffed date into the melted chocolate, ensuring full coverage. Use a fork to lift the dates out and transfer them onto the prepared baking sheet or plate.
6. Garnish: Sprinkle a pinch of flaky sea salt over each chocolate-coated date. Add optional toppings immediately to the chocolate before it sets for added texture and flavor.
7. Set the Chocolate: Place the chocolate-covered dates in the freezer for 10-15 minutes until the chocolate hardens completely.
8. Store Properly: Once set, store the dates in an airtight container in the refrigerator to maintain freshness and texture.

Notes

• Substitute peanut butter with almond butter, cashew butter, or tahini for a different flavor profile or to accommodate allergies.
• Use high-quality dark chocolate (at least 70% cocoa) for the best taste and health benefits.
• Ensure dates are fresh and soft for easier stuffing and better texture.
• Optional toppings can be customized according to preference to add crunch, color, or tartness.
• Store in the fridge and consume within 5-7 days for peak freshness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes (chilling and setting time)
• Category: Dessert
• Method: No-Cook
• Cuisine: Middle Eastern

Keywords: dark chocolate dates, stuffed dates, peanut butter dates, no bake dessert, healthy dessert, easy chocolate treats, Medjool dates recipe