Description
These Chocolate Covered Stuffed Dates with Peanut Butter are a decadent yet healthy treat featuring sweet Medjool dates filled with creamy smooth peanut butter, then dipped in rich vegan dark chocolate and sprinkled with flaky sea salt. Perfect for a quick snack or elegant dessert with optional freeze-dried strawberry garnish for a fruity twist.
Ingredients
Scale
Dates and Filling
- 12 Medjool dates
- 100 g smooth peanut butter
Chocolate Coating
- 200 g vegan dark chocolate
Garnish
- Flaky sea salt, for garnish
- Freeze-dried strawberries, optional garnish
Instructions
- Prepare the Dates: Slice each Medjool date lengthwise and carefully remove the pits. Place the pitted dates on a tray lined with parchment paper to prepare for stuffing.
- Stuff the Dates: Spoon about one teaspoon of smooth peanut butter into the center cavity of each date. Arrange the stuffed dates back on the tray and place it in the freezer for 30 minutes to firm up the filling.
- Melt the Chocolate: Finely chop the vegan dark chocolate and place it into a heat-resistant bowl. Set this bowl over a saucepan filled about one-quarter with simmering water, creating a bain-marie. Stir the chocolate gently and continuously with a rubber spatula until fully melted and smooth.
- Dip Dates in Chocolate: Using two forks, carefully dip each peanut butter-stuffed date into the melted chocolate to coat them evenly. Place the chocolate-covered dates back onto the parchment-lined tray. Immediately sprinkle with flaky sea salt and optional freeze-dried strawberry pieces for added texture and flavor.
- Set the Chocolate: Return the tray to the freezer for an additional 10 minutes to allow the chocolate coating to set firmly.
- Store Properly: Transfer the finished dates into an airtight container and store in the refrigerator. They will keep well for up to 10 days, making them convenient to prepare ahead of time.
Notes
- Use Medjool dates for their natural sweetness and soft texture, which makes them ideal for stuffing.
- If you prefer, sub peanut butter with almond butter or any nut/seed butter of choice.
- Ensure the chocolate is melted gently on a bain-marie to avoid burning and preserve a smooth texture.
- Freeze-dried strawberries add a nice tart contrast but are optional.
- Store in the refrigerator to keep chocolate coating from melting and maintain freshness.
- This recipe is vegan-friendly and suitable for those avoiding dairy.
