Dark Chocolate Covered Stuffed Dates are an easy no-bake dessert you can serve around the holidays or gift to friends. Stuffed with peanut butter and coated in a chocolate shell, these vegan and gluten-free treats are easy to love.Jump to Recipe
Dark chocolate covered peanut butter stuffed dates
Craving a healthy dessert for the holidays? My Dark Chocolate Covered Stuffed Dates are made with 5 simple and vegan-friendly ingredients. Don’t even think about turning on your oven because this is an easy no-bake dessert!
Medjool dates are nice and sweet all on their own and only get better when stuffed with peanut butter. The caramel and nutty inside is the perfect complement to a rich dark chocolate coating. Add as many toppings to the coated dates as you like – think of it as a small canvas!
There are so many reasons to love this simple dessert, but these are my favorite features:
- You can whip them up in under 30 minutes.
- Made with 5 gluten free and vegan ingredients.
- They freeze well for months at a time.
- Give them away for sweet, easy, and beautiful gifts!
Peanut butter stuffed dates ingredients
- Dates – Pitted Medjool dates are best because they’re large and easy to stuff, but can be a little expensive. You can also use Deglet Noor dates as a smaller, budget-friendly option.
- Peanut butter – For stuffing! Feel free to substitute this for almond butter, cashew butter, tahini, or sunflower seed butter.
- Dark chocolate – The chocolate is melted and used to coat the stuffed dates. If you’re not a fan of dark chocolate covered dates, you can use semi-sweet chocolate instead.
- Coconut oil – Mixing coconut oil into the melted chocolate will ensure the chocolate coating hardens and forms a signature crackle with each bite.
How to make chocolate coated dates
- Stuff the dates: Make a slit in each date and remove the pits. Pull them slightly apart and add 1-2 teaspoons of peanut butter into each cavity. Place them on a lined baking sheet and freeze while you prepare the chocolate coating.
- Melt the chocolate: Add the chocolate and coconut oil to a bowl. Melt it over a double boiler or in 30-second increments in the microwave.
- Coat the dates: Dip each peanut butter stuffed date into the chocolate until it’s fully coated. Transfer to a lined baking sheet.
- Decorate and freeze: Decorate the dates with sea salt and any other toppings before the chocolate sets. When they’re done, place the dates in the freezer to set, then serve or store them in the fridge for later.
Go wild and decorate the chocolate-coated stuffed dates with anything you like. You want to make sure they look their very best, especially if you’re gifting them to friends and family. Any of these toppings would look and taste divine:
- Crushed nuts (almonds, peanuts, pistachios, or pecans)
- Raw cacao nibs
- A drizzle of extra melted dark chocolate or white chocolate (once the chocolate coating is set)
- Edible flowers
- Shredded coconut
- Freeze-dried raspberries
- Strawberry powder
Storing chocolate coated dates
You can store your stuffed and coated dates in the freezer for several months, which is perfect if you plan on serving them for the holidays or will be giving them away as gifts. If you plan on serving them sooner, keep them in a sealed container in the fridge so they’re easy to bite into.
More sweet, healthy dessert recipes
- Dark Chocolate Almond Butter Cups
- Roasted Apricots with Honey Cheese Spread
- Grilled Peaches and Ice Cream
- Chocolate Bark with Pistachios
Did you try these Dark Chocolate Covered Stuffed Dates? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.
Dark Chocolate Covered Stuffed Dates
- 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
Prep Optional Toppings
- Shredded coconut, raw cacao nibs, finely chopped nuts, freeze-dried raspberry or strawberry powder.
Make the dates
- Make a slit in each date, then remove the pits. Using your fingers, separate the dates to create a cavity, but don’t pull them completely apart.
- Line a baking sheet or a plate with wax or parchment paper.
- Spoon 1-2 teaspoons of peanut butter into each date cavity, depending on the size of each date. Chill in the freezer for 5 minutes to set.
- In the meantime, add the chopped dark chocolate and coconut oil in a microwave-safe bowl. Either melt in a double boiler or in the microwave stirring with a rubber spatula every 30 seconds until chocolate is melted and smooth.
- Dip each stuffed date into the chocolate, turning to fully coat. Then, use a fork to lift each date out of the chocolate and transfer to your baking sheet or plate. Top each with a pinch of flaky sea salt.
- Sprinkle any optional toppings on top of the chocolate before the chocolate melts. Freeze the dates until the chocolate sets, about 10-15 minutes.
- Keep stored in an airtight container in the fridge.