Chocolate Date Snickers Delight (Printable Version)

Plump dates filled with peanut butter and nuts, covered in dark chocolate for a sweet, delightful treat.

# What You Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter
03 - 3 tablespoons roasted unsalted peanuts, roughly chopped

→ Chocolate Coating

04 - 7 ounces dark chocolate (minimum 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Slice each date lengthwise on one side and remove the pit if necessary. Gently open to create a pocket.
02 - Fill each date with approximately ½ tablespoon of creamy peanut butter. Sprinkle chopped peanuts over the peanut butter, then gently press the dates closed.
03 - Line a baking sheet with parchment paper to prevent sticking.
04 - Combine dark chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until smooth.
05 - Dip each stuffed date into the melted chocolate using a fork, ensuring it is fully coated. Allow excess chocolate to drip off and place the dates on the lined baking sheet.
06 - Sprinkle flaky sea salt over the chocolate-coated dates while the chocolate is still wet, if desired.
07 - Refrigerate for 10 to 15 minutes or until the chocolate has completely set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They taste like an indulgent candy bar, but you can actually feel good about eating one without the guilt spiral.
  • The whole thing comes together in under thirty minutes with zero baking required—perfect for when you need something impressive right now.
  • They're naturally gluten-free and vegetarian, so everyone at the table can grab one without the usual "this isn't for me" conversation.
02 -
  • Don't overstuff the dates or the filling will squeeze out and make a mess the second you dip them in chocolate—restraint is your friend here.
  • If your chocolate seizes up and gets grainy, add a tiny amount of coconut oil and stir gently until it comes back together; heat breaks chocolate, but the oil actually fixes it.
  • The dates themselves have natural moisture that will eventually soften the chocolate coating if they sit too long, so eat them within a few days or keep them sealed in the fridge.
03 -
  • Keep your chocolate warm but not hot—if it cools too much, it gets thick and stubborn to work with, so microwave it again for just ten seconds and it'll cooperate.
  • A fork with two tines (rather than four) is actually easier for dipping because you get less chocolate dripping everywhere and better control of each piece.
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