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Peanut Butter Stuffed Dates (Dipped in Chocolate)

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I love using dates to sweeten up vegan meals and desserts. But you know what I love more? Eating them whole. Stuffed dates dipped in chocolate are the perfect sweet treat when you’re looking for a quick dessert made with simple ingredients.

Chocolate stuffed dates

These chocolate-covered dates are stuffed with nut butter and topped off with shredded coconut. It’s a healthier treat than a candy bar, and they’re perfect for satiating a sweet craving. Usually I only need to eat one of these sweet dates to feel satisfied.

Recipe highlights

  • These are the perfect healthy snack you’re a fan of chocolate peanut butter treats.
  • These heavenly bites store great in the freezer for up to 1 month. They’re great for a grab-and-go sweet.
  • If you have a nut allergy, you can easily stuff these with option like sunflower seed butter.
  • Much healthier than a Snickers bar, but just as satisfying.
  • Dates are sweet enough on their own, so no added sugar is needed

How to make these nut butter stuffed dates

Dates stuffed with nut butter
  1. Mix together melted coconut oil, nut butter and salt in a small bowl. Stir till smooth. Place in freezer for 10 minutes.
  2. Meanwhile, remove the pits from the dates (if you are not using un-pitted). Lay dates out on a baking sheet lined with parchment paper. Scoop or pipe the chilled nut butter filling into the center of the date.
  3. Fill just enough so each date is full and pinch them to close.
  4. Freeze for 20 minutes and prepare the chocolate coating.
  5. Break semi-sweet chocolate into small pieces. Melt in a microwave-safe bowl in 30 second bursts, or in a pot over simmering water.
  6. Using a fork dip each date in the chocolate and turn till coated. Place on parchment paper and sprinkle shredded coconut on each date while the chocolate is still liquid. The chocolate will harden quickly, so work with them one at a time.
  7. One all the dates are covered, set aside until the chocolate is completely hardened. Store at room temperature for up to 3 days or in the freezer for up to 1 month.

Recipe Tip: Temper The Chocolate

You can temper the chocolate as an extra step to keep the chocolate from melting in your hands. Reserve some of the chocolate and heat it to 115° F. Remove from heat and stir till cooled to 95°F. Add the remaining chocolate and stir to melt it in till it reaches 88-91° F.

Chocolate stuffed dates

​The best nut butter to use

I have experimented with many different nut butters when it comes to stuffing dates. They’re all delicious! The sweetness comes from the dates, so the creamy filling is very versatile.

  • Creamy peanut butter – Natural peanut butter with a creamy texture is my favorite for this recipe
  • Cashew butter – Cashew butter is my second favorite, though it tends to be more expensive. I love the smooth flavor of cashew butter and find it works very well with chocolate.
  • Crunchy peanut butter – If you like a bit of crunch, crunchy peanut butter will also work.
  • Seed butter – If you have an allergy, seed butter will also work to stuff these dates. You may need to modify the coconut in this recipe to make it more allergy friendly.

Recipe tips

Chocolate stuffed dates
  • Use fresh dates if possible. They tend to get stiff over time and lose their soft texture, especially if exposed to air.
  • The type of dates you use does matter. Use Medjool dates for the best results.
  • Any type of chocolate will work. I prefer to use vegan dark chocolate or vegan chocolate chips.
  • Try adding a sprinkle of flaky sea salt to help bring out the flavors of the coconut and chocolate.
  • If you’d like it even sweeter, stir in a small amount of maple syrup to the filling mixture. This can also help sweeten up unsweetened peanut butter.

Other chocolate recipes

Peanut Butter Stuffed Dates (Dipped in Chocolate)

Chocolate stuffed dates
These nut butter stuffed dates are dipped in chocolate for healthy and delicious vegan sweet treat.
Prep Time 5 minutes
Cook Time 30 minutes
Chill time 15 minutes
Total Time 50 minutes
Serving Size 18 dates


  • 18 large Medjool dates
  • ½ cup creamy unsalted nut butter
  • 2 Tbsp. coconut oil melted
  • ¼ tsp sea salt
  • 8 oz. dark chocolate vegan
  • 3 Tbsp. unsweetened shredded coconut


  • Mix the melted coconut oil, almond butter, and salt in a bowl.
  • Place in the freezer for 10 minutes.
  • Remove the date pits. Lay dates out on parchment paper (lined baking sheet).
  • Once filling is chilled, stir nut butter mixture till it thickens and holds its shape. Scoop the mixture with a spoon or pipe into each date till full. Pinch dates to close.
  • Freeze the dates for about 20 minutes.
  • Break the chocolate into small pieces. Melt in microwave in short 30-second bursts, or use a double boiler to melt.
  • Dip each date in chocolate and turn till coated. Place on parchment paper and sprinkle with coconut.
  • Set aside and allow chocolate to harden on the dates.
  • Store in an airtight container at room temp for 3 days, or in the freezer for 1 month.

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