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Peanut Butter Dates with Chocolate Drizzle Recipe

Caramel-sweet Medjool dates stuffed with peanut butter and finished with a silky chocolate drizzle and flaky sea salt — an easy no-bake dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 12 large Medjool dates, pitted
  • 6 tablespoons creamy or crunchy natural peanut butter
  • 1/2 cup semi-sweet or dark chocolate chips
  • 1 teaspoon coconut oil
  • 1/4 teaspoon flaky sea salt, for garnish

Equipment

  • Small paring knife
  • Baking sheet or flat plate
  • Parchment paper
  • Small microwave-safe bowl
  • Spoon or small piping bag
  • Fork for drizzling

Method
 

  1. Line a baking sheet or large plate with a piece of parchment paper to ensure the dates do not stick.
  2. Use a paring knife to make a single lengthwise slit in each date, being careful not to cut all the way through, and remove the pit.
  3. Open the date slightly and spoon or pipe approximately 1/2 tablespoon of peanut butter into the center of each fruit.
  4. Place the filled dates on the prepared tray and set them in the freezer for 10 minutes to firm up the nut butter.
  5. In a small microwave-safe bowl, combine the chocolate chips and coconut oil.
  6. Microwave the chocolate mixture in 30-second intervals, stirring thoroughly between each burst, until the consistency is smooth and glossy.
  7. Remove the dates from the freezer and use a fork to drizzle the melted chocolate generously over each one.
  8. Immediately sprinkle a small pinch of flaky sea salt over the chocolate while it is still wet.
  9. Allow the chocolate to set at room temperature for 10 minutes or place the tray back in the refrigerator for 5 minutes before serving.