Chocolate Date Snickers Delight (Printable Version)

Plump dates filled with peanut butter and nuts, wrapped in smooth dark chocolate for a luscious bite.

# What You Need:

→ 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 oz dark chocolate (at least 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# Steps:

01 - Slice each date lengthwise on one side to create an opening pocket, removing the pit if not already pitted.
02 - Fill each date with approximately half a tablespoon of creamy peanut butter and sprinkle chopped peanuts over the peanut butter. Gently press each date closed.
03 - Line a baking sheet with parchment paper to prevent sticking.
04 - In a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 30-second intervals, stirring between each, until completely smooth.
05 - Using a fork, dip each stuffed date into the melted chocolate, coating thoroughly. Allow excess chocolate to drip off before placing on the prepared baking sheet.
06 - Sprinkle flaky sea salt over the chocolate-coated dates while the chocolate is still wet, if desired.
07 - Refrigerate the dates for 10 to 15 minutes or until the chocolate has fully set. Serve chilled or at room temperature.

# Expert Pointers:

01 -
  • They taste like a candy bar but feel like eating actual food—dates and peanuts are doing real work for your body.
  • No baking required, no fussy techniques, just your hands and ten minutes of actual work.
  • You can make a batch and forget about them in the fridge, reaching for something satisfying whenever that 3pm slump hits.
02 -
  • Dates vary wildly in moisture and size, so the first one you fill is basically a test—if it's falling apart, your dates might need a gentler hand or slightly less peanut butter.
  • Chocolate temperature matters more than you'd think; if it's too hot, it won't coat evenly, and if you let it cool too much, it gets thick and clumpy fast.
03 -
  • Buy your dates a day or two before you plan to make these—slightly fresher dates are easier to work with and taste better than ones sitting on a shelf for months.
  • If you're making these ahead for a gathering, assemble everything but the chocolate coating the day before, then dip and chill an hour before serving for the freshest chocolate shell.
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