Chocolate Peanut Butter–Stuffed Dates
by
Clinton Kelly
Medjool dates stuffed with peanut butter and roasted peanuts, drizzled with melted chocolate, and finished with flaky sea salt.
Prep Time:
15 minutes
Cook Time
0 minutes (plus 10–30 minutes chilling time)
Serves:
12 stuffed dates
Level:
Easy
Ingredients
• 12 large Medjool dates, pitted
• ⅓ cup roasted salted peanuts, roughly chopped
• ⅓ cup creamy or crunchy peanut butter
• 4 ounces semisweet or dark chocolate, chopped
• 1 teaspoon coconut oil or neutral vegetable oil (optional)
• Flaked sea salt, for finishing
Instructions
STEP 1:
Line a small baking sheet or plate with parchment paper.
STEP 2:
Slice each date open along its natural seam, leaving it attached on one side.
STEP 3:
Fill each date with a few chopped peanuts and about 1 teaspoon of peanut butter. Gently press the date closed around the filling.
STEP 4:
Place the chocolate and coconut oil, if using, in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth and fully melted.
STEP 5:
Arrange the stuffed dates on the prepared baking sheet. Drizzle generously with the melted chocolate and immediately sprinkle with flaky sea salt.
STEP 6:
Refrigerate for 30 minutes, or freeze for 10–15 minutes, until the chocolate is firm.
STEP 7:
Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to one week.
Serving & Finishing Touches
Medjool dates stuffed with peanut butter and roasted peanuts, drizzled with melted chocolate, and finished with flaky sea salt.