Date Snickers Stuffed Dates (Printer-friendly)

Sweet dates stuffed with peanut butter and peanuts, then dipped in dark chocolate for a satisfying no-bake treat.

# What You'll 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 (optional)

06 - Flaky sea salt, for sprinkling

# How to Prepare:

01 - Slice the Medjool dates open lengthwise on one side and remove the pits. Gently open each date without separating completely.
02 - Fill each date with ½ tablespoon of peanut butter, then sprinkle chopped roasted peanuts inside for added crunch.
03 - Close the dates around the filling and set aside.
04 - Melt the dark chocolate with the coconut oil in a microwave-safe bowl (in 30-second bursts, stirring in between) or over a double boiler until smooth.
05 - Using a fork, dip each stuffed date into the melted chocolate, allowing excess chocolate to drip off. Place the coated dates on a parchment-lined baking sheet.
06 - If desired, sprinkle with flaky sea salt while the chocolate is still wet.
07 - Chill the dates in the refrigerator for at least 20 minutes, or until the chocolate is set.
08 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They're suspiciously close to the real thing but won't leave you with that weird processed aftertaste
  • The whole process takes about as long as watching an episode of something
  • People think you're incredibly impressive when you serve them
02 -
  • If your dates are too dry, soak them in warm water for 10 minutes first—the filling process becomes so much easier
  • The chocolate sets fast once it hits the cold dates, so work quickly and have your toppings ready
03 -
  • Buy extra dates because you'll inevitably discover a few that are too dry or damaged to use
  • Toast your peanuts lightly in a dry pan for 2 minutes first—the flavor difference is worth it

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