Chocolate peanut butter dates (Printable)

Medjool dates filled with peanut butter, dipped in chocolate, and sprinkled with flaky sea salt.

# Ingredient List:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter

→ Coating

03 - 5 ounces dark chocolate (minimum 60% cocoa), chopped
04 - 1 tablespoon coconut oil (optional)

→ Topping

05 - Flaky sea salt, for sprinkling

# Steps:

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.
02 - Fill each date with approximately 1/2 tablespoon of creamy peanut butter and gently press to close.
03 - In a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, ensuring an even coating. Let excess chocolate drip off.
05 - Place coated dates on a parchment-lined tray, sprinkle with flaky sea salt while chocolate is still wet, then refrigerate for at least 10 minutes until set.

# Tips from the Pros:

01 -
  • No baking required—just melting, dipping, and chilling, so you can make a batch while doing something else.
  • The salt hits at exactly the right moment, cutting through the richness in a way that makes you want another one immediately.
  • They taste like you spent hours in the kitchen, but nobody needs to know it was really just fifteen minutes.
02 -
  • If your chocolate feels too thick or starts seizing, add more coconut oil one teaspoon at a time rather than water—water will make it worse.
  • The salt makes all the difference; I learned this the hard way by forgetting it once, and the whole thing tasted one-dimensional without it.
03 -
  • Let your chocolate cool slightly before dipping so the coating sets quickly and doesn't slide off the date.
  • If you're making these ahead for a gift or event, dip them the day before and store them in a cool place—the flavors actually meld better overnight.
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