Chocolate Date Snickers Delight (Printable Version)

Plump dates filled with peanut butter and nuts, coated in rich dark chocolate for a sweet indulgence.

# What You'll 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 oz dark chocolate (minimum 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# Steps:

01 - Slice each date lengthwise on one side to create an opening and remove the pit if necessary. Gently open to form a pocket.
02 - Fill each date with approximately ½ tablespoon of creamy peanut butter, then sprinkle chopped peanuts on top. Close the date gently.
03 - Line a baking sheet with parchment paper to prepare for chocolate-dipped dates.
04 - Combine dark chocolate and coconut oil (if using) in a microwave-safe bowl. Melt in 30-second increments, stirring thoroughly between each interval until smooth.
05 - Dip each stuffed date into the melted chocolate using a fork to fully coat. Allow excess chocolate to drip off before placing on the lined baking sheet.
06 - Sprinkle flaky sea salt over the chocolate-coated dates while the chocolate is still wet, if using.
07 - Refrigerate the dates for 10 to 15 minutes until the chocolate is firm. Serve chilled or at room temperature.

# Expert Insights:

01 -
  • It tastes like a candy bar but you know exactly what's in it—no mystery ingredients or additives.
  • These come together in twenty minutes, which means you can satisfy a craving faster than you could drive to a store.
  • They're naturally sweet from the dates, so you're not adding refined sugar and still getting that rich, satisfying dessert feeling.
02 -
  • Don't overfill the dates or the peanut butter will squeeze out when you press them closed—half a tablespoon is generous enough.
  • If your chocolate seizes up and becomes grainy during melting, stir in a tiny splash of coconut oil or milk to salvage it rather than starting over.
  • Melting the chocolate slowly in short bursts prevents those burnt, bitter flavors that ruin the whole batch.
03 -
  • Keeping your dates in the fridge before stuffing makes them slightly firmer and easier to work with without the filling squishing out.
  • If your peanut butter is very thick, you can soften it slightly by letting it sit at room temperature for a few minutes—this makes spreading easier and gives you more control over the portion.
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