Save to Pinterest My sister showed up at my door last month with a bag of Medjool dates and that look she gets when she is discovered something at the market she cannot stop talking about. We spent the afternoon experimenting in the kitchen, getting chocolate everywhere and laughing at how something so simple could taste this indulgent. Now I keep a stash ready for when cravings hit hard.
Last week I brought a plate to book club and suddenly everyone was ignoring the discussion and reaching for seconds. My friend Sarah texted me the next day asking for the recipe because her husband kept talking about them.
Ingredients
- Medjool dates: Large and soft works best here, they are naturally sweet and have that perfect chewy texture that holds the filling beautifully
- Creamy peanut butter: The natural oils help it stick to the inside of the date, though almond butter works wonderfully too
- Dark chocolate: Go for at least sixty percent cocoa to balance all that sweetness from the dates
- Coconut oil: This little trick makes the chocolate coating smoother and easier to work with
- Flaky sea salt: Do not skip this, it is what makes these taste professional and fancy
Instructions
- Prep the dates:
- Make a careful cut along the length of each date and pull out the pit without tearing the fruit apart
- Stuff them:
- Spoon about half a tablespoon of peanut butter into each date and gently press the sides back together
- Melt the chocolate:
- Heat the chocolate and coconut oil in thirty second bursts, stirring in between until it is glossy and smooth
- Dip and coat:
- Use a fork to lower each date into the chocolate, let the excess drip off, then place on parchment paper
- Finish with salt:
- Sprinkle the flaky salt right away while the chocolate is still wet so it sticks
- Set:
- Pop the tray in the fridge for ten minutes until the chocolate is firm to the touch
Save to Pinterest These became my go to for holiday gifts last year. I packed them in little boxes with wax paper between layers and people acted like I handed them gold bars.
Make Ahead Success
You can stuff all the dates up to two days before dipping them. Keep them covered on the counter, then just melt the chocolate and finish them when you are ready to serve or gift.
Chocolate Choices
Dark chocolate creates the sophisticated flavor profile that keeps these from being too sweet. Milk chocolate works if that is your preference, but you might want to reduce the salt slightly.
Serving Ideas
These shine on dessert platters alongside fresh fruit or more elaborate treats. They are substantial enough to stand alone but elegant enough to hold their own next to bakery quality desserts.
- Try them with afternoon coffee or tea
- Package them for gifts in small boxes
- Set out at parties for an impressive yet easy appetizer
Save to Pinterest Simple enough for a Tuesday afternoon but special enough for holiday giving. These are the kind of treat that make people think you spent hours in the kitchen.
Recipe FAQs
- → Can I substitute peanut butter?
Yes, almond or sunflower seed butter can be used as alternatives for different flavors or nut-free options.
- → How do I melt the chocolate smoothly?
Microwave the chopped dark chocolate and coconut oil in 30-second intervals, stirring well to achieve a smooth consistency.
- → What type of dates work best?
Large, soft Medjool dates are preferred as they are naturally sweet and have a tender texture that complements the filling.
- → Why add flaky sea salt on top?
The sea salt enhances the overall flavor by adding a subtle contrast to the sweetness and richness of the chocolate and peanut butter.
- → How should these treats be stored?
Keep them in an airtight container in the refrigerator for up to one week to maintain freshness and texture.