Description
Delicious and healthy Chocolate Peanut Butter Dates stuffed with creamy peanut butter, dipped in rich dark chocolate, and coated with crunchy pistachios or almonds. A perfect no-bake, sweet snack or dessert that combines natural sweetness, protein, and healthy fats in every bite.
Ingredients
Scale
Filling
- 12 Medjool dates
- 12 teaspoons peanut butter
Coating
- 3.5 ounces (100 grams) dark chocolate
- 3 tablespoons finely chopped pistachios
- 3 tablespoons finely chopped almonds
Instructions
- Prepare the dates: Cut the dates lengthwise down the center and carefully remove the pits to make room for the filling.
- Fill with peanut butter: Spoon 1 teaspoon of peanut butter into the cavity of each pitted date, ensuring it is well filled but not overflowing.
- Melt the chocolate: Gently melt the dark chocolate using a double boiler or microwave in short bursts, stirring frequently until smooth and glossy.
- Prepare nut coatings: Spread the chopped pistachios and almonds separately in small piles on a cutting board or plate for easy dipping.
- Dip the dates: Dip half of each peanut butter-filled date into the melted dark chocolate, then immediately roll or dip it into either the pistachio or almond pile, coating the chocolate-covered half with nuts.
- Set the dates: Place the dipped dates on a piece of parchment or wax paper to prevent sticking.
- Chill before serving: Refrigerate the dates for at least 20 minutes to allow the chocolate to firm up and the flavors to meld before serving.
Notes
- Use Medjool dates for their softness and natural sweetness; regular dates may not work as well.
- If peanut allergies are a concern, substitute peanut butter with almond butter or sunflower seed butter.
- To melt chocolate, avoid overheating by melting slowly and stirring often for a smooth texture.
- Store these dates in an airtight container in the refrigerator to keep them fresh for up to one week.
- This recipe makes an excellent make-ahead party snack or giftable treat.
