Peanut Butter Chocolate Dates are a sweet, salty, no-bake treat made with soft Medjool dates, creamy peanut butter, and a smooth chocolate coating. They taste like a healthier candy bite, but they're made with just a few simple ingredients.
A Quick Look at the Recipe
✅ Recipe Name: Peanut Butter Chocolate Dates
🕒 Ready In: ~20 minutes, plus chilling
👪 Serves: 12 dates
🍽 Calories: ~170 per date estimated
🥣 Main Ingredients: Medjool dates, peanut butter, semi-sweet chocolate chips, coconut oil
📖 Dietary Info: Gluten-free; dairy-free option; vegan option
👌 Difficulty: Easy: stuff, dip, chill
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The dates give each bite a caramel-like texture, while the peanut butter adds richness and balances the sweetness. Once dipped in chocolate and chilled, they turn into an easy freezer-friendly snack that feels like dessert without much effort.
These are perfect when you want something sweet after dinner, a quick snack to keep in the fridge, or a simple treat to prep ahead for the week. If you love easy no-bake desserts, try these with our Healthy Rice Crispy Treats, Peanut Butter Oat Cups, or Protein Chocolate Mousse next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Peanut Butter Chocolate Dates:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Peanut Butter Chocolate Dates:
- Recipe Notes & Tips:
- How to Store:
- Peanut Butter Chocolate Dates FAQs:
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Why You'll Love Peanut Butter Chocolate Dates:
Candy-Like Flavor: Soft dates, creamy peanut butter, and chocolate make these taste like a healthier candy bite.
No-Bake Treat: There is no oven needed, which makes them quick and easy to prep.
Only 4 Ingredients: Simple pantry ingredients come together for a sweet snack or dessert.
Great for Meal Prep: Keep them in the fridge or freezer for an easy grab-and-go treat.
Key Ingredients:
- Medjool dates. These are soft, chewy, and naturally sweet with a caramel-like flavor. Look for plump dates that are easy to open and stuff.
- peanut butter. Creamy peanut butter works best because it is easy to spoon into the dates and gives each bite a rich, salty-sweet center.
- semi-sweet chocolate chips. These melt into a smooth coating for the stuffed dates. Use dairy-free chocolate chips if needed.
- coconut oil. Helps thin the melted chocolate so it coats the dates more smoothly.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make them dairy-free: Use dairy-free chocolate chips to keep this recipe dairy-free.
- Make them vegan: Use dairy-free chocolate chips and make sure your chocolate is labeled vegan.
- Use a different nut butter: Almond butter, cashew butter, or sunflower seed butter can be used instead of peanut butter.
- Add a little crunch: Sprinkle chopped peanuts, almonds, or flaky sea salt on top before the chocolate sets.
- Use dark chocolate: Swap the semi-sweet chocolate chips for dark chocolate if you want a richer, less sweet flavor.
How to Make Peanut Butter Chocolate Dates:
- Step 1: Line a baking sheet or plate with parchment paper. Slice each Medjool date lengthwise and remove the pit, being careful not to cut all the way through. Spoon a small amount of peanut butter into the center of each date, then gently press the date closed.
- Step 2: Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals. Dip each stuffed date into the melted chocolate, letting any excess drip off, then place it on the prepared baking sheet. Chill in the refrigerator for 20-30 minutes, or until the chocolate is set.
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Recipe Notes & Tips:
- Use soft Medjool dates: Fresh, soft dates are easier to open, stuff, and bite into. If your dates feel dry, soak them in warm water for a few minutes, then pat them completely dry before filling.
- Do not overfill the dates: A little peanut butter goes a long way. Overfilling can make the dates harder to close and messier to dip.
- Thin the chocolate with coconut oil: Coconut oil helps the melted chocolate coat the dates smoothly and set with a better texture.
- Chill until fully set: Let the chocolate firm up completely before storing so the dates do not stick together.
- Add toppings before chilling: If using chopped nuts or flaky salt, sprinkle them on right after dipping while the chocolate is still melted.
How to Store:
Refrigerator: Store Peanut Butter Chocolate Dates in an airtight container in the refrigerator for up to 1 week.
Freezer: Freeze in a freezer-safe container or bag for up to 2 months. Let them sit at room temperature for a few minutes before eating so the dates can soften slightly.
Serving Tip: These are best served chilled so the chocolate stays firm and the peanut butter center holds its texture.
Peanut Butter Chocolate Dates FAQs:
They can be a healthier option when you want something sweet because they are made with simple ingredients and naturally sweet Medjool dates. They are still rich from the peanut butter and chocolate, so they work best as a satisfying snack or dessert.
Yes, use dairy-free chocolate chips or a dairy-free chocolate bar for the coating. The dates, peanut butter, and coconut oil are naturally dairy-free, but always check labels if needed.
Do not overfill the dates with peanut butter, and make sure the melted chocolate is smooth enough for dipping. Chilling them until the chocolate is fully set also helps keep them firm and easier to handle.
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Peanut Butter Chocolate Dates
Ingredients
- 12 medjool dates
- ¼ cup peanut butter
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a baking sheet or plate with parchment paper.
- Slice each Medjool date lengthwise and remove the pit, being careful not to cut all the way through.
- Spoon a small amount of peanut butter into the center of each date, then gently press the date closed.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each one, until smooth.
- Dip each stuffed date into the melted chocolate, letting any excess drip off, then place it on the prepared baking sheet.
- Chill in the refrigerator for 20-30 minutes, or until the chocolate is set.
- Store in the refrigerator or freezer until ready to serve.
Nutrition
Notes
- Use soft Medjool dates: Fresh, soft dates are easier to open, stuff, and bite into. If your dates feel dry, soak them in warm water for a few minutes, then pat them completely dry before filling.
- Do not overfill the dates: A little peanut butter goes a long way. Overfilling can make the dates harder to close and messier to dip.
- Thin the chocolate with coconut oil: Coconut oil helps the melted chocolate coat the dates smoothly and set with a better texture.
- Chill until fully set: Let the chocolate firm up completely before storing so the dates do not stick together.
- Add toppings before chilling: If using chopped nuts or flaky salt, sprinkle them on right after dipping while the chocolate is still melted.
Kae says
I use almond or cashew butter and it's amazing, almost as good as a candy bar!