I reimagined Chocolate Covered Stuffed Dates with Peanut Butter and added them to my Vegan Desserts lineup after a small tweak had everyone asking for the recipe.

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I have a guilty little secret: my Snickers Stuffed Dates are basically Medjool dates filled with natural creamy peanut butter, and they ruin self control. One bite and you get sticky sweet chew, peanut richness and a weirdly grown up candy vibe that makes you wonder how something so simple is so convincing.

I put these in my Vegan Sweets rotation more than I should, and they always sneak onto any Healthy Dessert Recipes list I make. They’re quick, showy, and dangerously addictive, honestly I hide a few for myself and still forget where I put them.

Ingredients

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Lush, naturally sweet; high in fiber and potassium, give caramel like chew and sweetness.
Adds creamy protein and healthy fats, a touch salty, makes snack filling and rich.
Crunch and extra protein; toasted flavor contrasts sweet, adds texture and salty bite.
Bitter sweet balance, antioxidants, adds deep cocoa notes and glossy coating when melted.
Helps melt chocolate smooth, adds subtle coconut scent, stable fat but still calorie dense.
Pure sweetness with minerals, thin binder for chocolate, use sparingly if watching sugar.
Brightens flavors, small amount lifts sweetness, makes filling taste rounder.
Sprinkled on top, tiny salt crystals heighten sweetness and add fancy finish.

Ingredient Quantities

12 Medjool dates, pitted

1/2 cup natural creamy peanut butter, stirred

1/4 cup roasted peanuts, roughly chopped

6 oz dairy free dark chocolate, chopped or chips

1 tbsp coconut oil, to help melt the chocolate

1 tbsp pure maple syrup (optional)

1/2 tsp vanilla extract

Pinch flaky sea salt for sprinkling

How to Make this

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1. Line a baking sheet with parchment and roughly chop 1/4 cup roasted peanuts; make a small lengthwise slit in each of the 12 pitted Medjool dates and open them gently.

2. In a bowl stir 1/2 cup natural creamy peanut butter (stirred), add 1/2 tsp vanilla extract and 1 tbsp pure maple syrup (optional) and mix until smooth; if the PB is too thick nuke it 5 to 10 seconds so it’s easier to pipe or spoon.

3. Spoon or pipe about a teaspoon of the peanut butter mixture into each date, press a few of the chopped roasted peanuts into the filling, then close the date around the filling so it looks like a little Snickers.

4. Pop the stuffed dates in the fridge for 10 minutes to firm up so they dont fall apart when you dip them.

5. Melt 6 oz dairy free dark chocolate with 1 tbsp coconut oil to thin it: either use a double boiler and stir until glossy, or microwave in 20 to 30 second bursts stirring between each burst to avoid burning.

6. Using a fork or toothpick, dip each chilled date into the melted chocolate to coat, let excess drip off, then return to the parchment sheet; dont overcrowd the tray.

7. While the chocolate is still wet sprinkle a tiny pinch of flaky sea salt on each and if you like press a few extra chopped peanuts on top.

8. Let the chocolate set at room temp (30 to 60 minutes) or speed it up in the fridge for 10 to 15 minutes. Store in an airtight container in the fridge up to a week or freeze for longer.

Equipment Needed

1. Baking sheet lined with parchment paper (for the dates to sit on)
2. Sharp paring knife to make the lengthwise slits in each date
3. Small mixing bowl and a spoon or rubber spatula for the peanut butter, vanilla and maple
4. Measuring spoons plus a 1/2 cup measure or measuring cup set
5. Piping bag with a small tip or a zip top bag you can snip, or just a teaspoon for filling
6. Microwave safe bowl or a small saucepan with a heatproof bowl for a double boiler to melt chocolate
7. Forks or toothpicks for dipping and lifting the dates out of the chocolate
8. Wire rack or extra parchment lined tray and an airtight container for chilling and storing in the fridge

FAQ

Q: Can I use dates other than Medjool? A: Yes, but Medjools are best because they're big and soft. If you use smaller or firmer dates soak them in warm water for 10 minutes, drain well, then pit and stuff.

Q: I'm allergic to peanuts what can I use instead? A: Try almond butter, cashew butter or sunflower seed butter for a nut free option. Swap the chopped peanuts for roasted seeds or toasted coconut, but watch for cross contamination if you need strict allergy safety.

Q: How should I melt the chocolate so it stays smooth? A: Microwave in 20 to 30 second bursts stirring each time, or use a double boiler: simmer water in a pot and set a heatproof bowl over it. Add the tablespoon of coconut oil to help it melt silky. If it seizes add a little extra oil or a teaspoon of maple syrup and stir.

Q: Can I use regular milk chocolate instead of dairy free? A: Yes you can, it'll just no longer be dairy free. Or use vegan milk chocolate if you want that creamy milk chocolate flavor without dairy.

Q: How long will these keep and can I freeze them? A: Store in an airtight container in the fridge for up to 1 week. You can freeze them for up to 3 months, thaw in the fridge before serving.

Q: My filling oozes or the dates are too sticky any tips? A: Chill stuffed dates for 15 to 20 minutes before dipping so the peanut butter firms up. Use a thicker peanut butter, dont add too much maple syrup, and blot excess oil from the chocolate if needed. A tiny pinch of flaky sea salt on top helps cut the sweetness.

Snickers Stuffed Dates Recipe Substitutions and Variations

Medjool dates, pitted: if you don’t have Medjools use soft dried figs or prunes, or smaller Deglet Noor dates soaked in warm water for 10 minutes to plump them up.
Natural creamy peanut butter, stirred: swap for almond butter, cashew butter or sunflower seed butter (great if someone has a peanut allergy); just use a creamy variety so it fills easily.
Roasted peanuts, roughly chopped: substitute chopped roasted almonds or pecans, or for a salty crunch try crushed pretzels or toasted coconut flakes.
Dairy free dark chocolate (and 1 tbsp coconut oil): use regular dark or vegan milk chocolate, cacao melting wafers or carob chips; if you need a coconut oil alternative melt with 1 tsp neutral oil like avocado or vegetable oil instead.

Pro Tips

1) Warm the peanut butter a few seconds so it flows, spoon it into a resealable bag and snip a tiny corner to pipe, much less messy than trying to spoon it in and youll get neater fills.
2) For a shiny, snappy chocolate coat use a double boiler and melt slowly, add coconut oil sparingly a teaspoon at a time since too much makes the coating soft at room temp, and try the seeding trick: melt about two thirds then stir the rest in to cool it down and stabilize the chocolate for less bloom.
3) Freeze the stuffed dates for 5 minutes instead of just chilling, theyll hold together way better when you dip them but dont leave them in until theyre rock hard or the chocolate will crack.
4) When dipping use a fork and tap off excess over the bowl so you dont get big drips, set them on parchment and sprinkle the flaky salt right away then press on extra peanuts, and store in single layers separated by parchment so they dont stick.

Snickers Stuffed Dates Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

I reimagined Chocolate Covered Stuffed Dates with Peanut Butter and added them to my Vegan Desserts lineup after a small tweak had everyone asking for the recipe.

Servings

servings

Calories

246

kcal

Equipment: 1. Baking sheet lined with parchment paper (for the dates to sit on)
2. Sharp paring knife to make the lengthwise slits in each date
3. Small mixing bowl and a spoon or rubber spatula for the peanut butter, vanilla and maple
4. Measuring spoons plus a 1/2 cup measure or measuring cup set
5. Piping bag with a small tip or a zip top bag you can snip, or just a teaspoon for filling
6. Microwave safe bowl or a small saucepan with a heatproof bowl for a double boiler to melt chocolate
7. Forks or toothpicks for dipping and lifting the dates out of the chocolate
8. Wire rack or extra parchment lined tray and an airtight container for chilling and storing in the fridge

Ingredients

12 Medjool dates, pitted
1/2 cup natural creamy peanut butter, stirred
1/4 cup roasted peanuts, roughly chopped
6 oz dairy free dark chocolate, chopped or chips
1 tbsp coconut oil, to help melt the chocolate
1 tbsp pure maple syrup (optional)
1/2 tsp vanilla extract
Pinch flaky sea salt for sprinkling

Directions

Line a baking sheet with parchment and roughly chop 1/4 cup roasted peanuts; make a small lengthwise slit in each of the 12 pitted Medjool dates and open them gently.
In a bowl stir 1/2 cup natural creamy peanut butter (stirred), add 1/2 tsp vanilla extract and 1 tbsp pure maple syrup (optional) and mix until smooth; if the PB is too thick nuke it 5 to 10 seconds so it’s easier to pipe or spoon.
Spoon or pipe about a teaspoon of the peanut butter mixture into each date, press a few of the chopped roasted peanuts into the filling, then close the date around the filling so it looks like a little Snickers.
Pop the stuffed dates in the fridge for 10 minutes to firm up so they dont fall apart when you dip them.
Melt 6 oz dairy free dark chocolate with 1 tbsp coconut oil to thin it: either use a double boiler and stir until glossy, or microwave in 20 to 30 second bursts stirring between each burst to avoid burning.
Using a fork or toothpick, dip each chilled date into the melted chocolate to coat, let excess drip off, then return to the parchment sheet; dont overcrowd the tray.
While the chocolate is still wet sprinkle a tiny pinch of flaky sea salt on each and if you like press a few extra chopped peanuts on top.
Let the chocolate set at room temp (30 to 60 minutes) or speed it up in the fridge for 10 to 15 minutes. Store in an airtight container in the fridge up to a week or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.