Description
Delicious and elegant chocolate covered stuffed dates featuring a mix of crunchy almonds and creamy peanut butter fillings, enhanced with chopped nuts, shredded coconut, and a sprinkle of sea salt. Perfect as a healthy, sweet treat or a party appetizer.
Ingredients
Dates and Fillings
- 20 medjool dates
- 10 whole almonds
- ½ tsp flaked sea salt
- ⅓ cup chopped peanuts
- 3 tbsp finely chopped pistachios
- 3 tbsp shredded coconut
- ¼ cup peanut butter
Chocolate Coating
- 6 oz dark chocolate
- 1 tbsp coconut oil
Instructions
- Prepare the Dates: Line a baking sheet with parchment paper. Using a sharp knife, carefully cut a slit down the side of each medjool date and remove the pit.
- Stuff the Dates: Place one whole almond inside 10 of the dates. For the remaining dates, fill each with about 1 teaspoon of peanut butter and ½ teaspoon of chopped peanuts. Close the dates around their fillings and arrange them on the parchment-lined baking sheet.
- Melt the Chocolate: Fill a pot with about an inch of water and bring it to a simmer over medium-low heat. Place the dark chocolate and coconut oil in a heatproof bowl and set it over the simmering water, stirring occasionally until the chocolate has fully melted and combined with the coconut oil. Remove the bowl from heat.
- Coat the Dates: Dip each stuffed date into the melted chocolate, using a spoon to ensure all sides are evenly coated. Return the coated dates to the baking sheet. Sprinkle the almond-stuffed dates with flaked sea salt and either chopped pistachios or shredded coconut. Top the peanut butter-stuffed dates with the remaining chopped peanuts and flaked sea salt.
- Set the Coating: Place the baking sheet in the freezer and allow the chocolate coating to harden completely, about 1 hour.
Notes
- Use medjool dates for their large size and natural softness, which works best for stuffing.
- Ensure the chocolate coating is fully set by freezing; refrigeration alone may take longer.
- For a nut allergy-friendly version, substitute almonds and peanuts with seeds or dried fruit.
- Store leftover stuffed dates in an airtight container in the refrigerator for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mediterranean
