Stuffed Date Snickers (Printable)
Medjool dates stuffed with peanut butter and peanuts, dipped in dark chocolate for a decadent no-bake treat.
# What You Need:
→ Dates & Filling
01 - 12 large Medjool dates, pitted
02 - 6 tbsp natural peanut butter or almond butter
03 - 3 tbsp roasted peanuts, roughly chopped
→ Chocolate Coating
04 - 5 oz dark chocolate (70% or higher), chopped
05 - 1 tsp coconut oil (optional, for smoother coating)
→ Topping
06 - Flaky sea salt, for sprinkling
# How to Make It:
01 - Slice each Medjool date open lengthwise on one side and remove pits. Gently open the dates without separating them completely, creating a pocket for the filling.
02 - Fill each date cavity with ½ tablespoon peanut butter. Sprinkle chopped roasted peanuts inside, pressing gently to adhere. Close dates around filling.
03 - Combine dark chocolate and coconut oil in microwave-safe bowl. Heat in 30-second intervals, stirring between bursts, until completely smooth. Alternatively, melt over double boiler.
04 - Using a fork, dip each stuffed date into melted chocolate. Lift and allow excess chocolate to drip off. Transfer to parchment-lined baking sheet.
05 - Sprinkle flaky sea salt over wet chocolate coating if desired. Refrigerate for 20 minutes or until chocolate is fully set. Serve chilled or at room temperature.
# Expert Tips:
01 -
- They satisfy that candy bar craving without the processed sugar crash
- The prep takes literally fifteen minutes and requires zero baking skills
- Everyone who tries them immediately asks for the recipe
02 -
- Room temperature dates are much easier to work with than cold ones straight from the fridge
- If your chocolate seizes or looks grainy, add a teaspoon more coconut oil and stir gently
- These keep for a week in the refrigerator but honestly they never last that long
03 -
- Wipe your knife between dates to keep the filling clean and prevent cross contamination
- If your hands get sticky, keep a small bowl of warm water nearby to dip your fingers in