Chocolate Date Snickers Delight (Print Version)

Dark chocolate-covered dates filled with creamy peanut butter and crunchy peanuts deliver a luscious, sweet taste.

# Components:

→ 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 (at least 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional)

→ Topping

06 - Flaky sea salt, for sprinkling

# Method:

01 - Slice each date lengthwise on one side and remove the pit if not already pitted. Gently open to create a pocket.
02 - Fill each date with approximately ½ tablespoon of peanut butter, then sprinkle chopped peanuts into the filling. Gently press the date closed.
03 - Line a baking sheet with parchment paper.
04 - In a microwave-safe bowl, melt dark chocolate and coconut oil (if using) in 30-second intervals, stirring between each until smooth.
05 - Dip each stuffed date into the melted chocolate using a fork to ensure full coverage. Allow excess chocolate to drip off, then transfer to the prepared baking sheet.
06 - Sprinkle flaky sea salt over the chocolate while still wet, if desired.
07 - Refrigerate for 10 to 15 minutes until the chocolate has fully set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They satisfy that desperate chocolate-peanut-candy craving without the processed guilt.
  • Takes only 20 minutes of actual work, then the fridge does the heavy lifting while you relax.
  • Naturally gluten-free and vegetarian, so you can actually share them with people without playing ingredient detective.
02 -
  • Don't overfill the dates or they'll burst open when you coat them—that half-tablespoon rule exists for a reason, learned through one very messy attempt.
  • The 30-second microwave bursts matter because even a tiny bit of overheating will make your chocolate grainy and thick, and no amount of stirring fixes that.
03 -
  • A candy thermometer isn't necessary, but if you're neurotic about chocolate (like some of us), keeping it under 115°F prevents bloom and ensures a glossy finish.
  • Pre-pitted dates save you 10 minutes of fiddling—those minutes are better spent enjoying what you've made than wrestling with pits.
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