Peanut Butter Stuffed Dates

Ingredients

• 6Medjool dates, pitted
• 60 ml (¼ cup)natural peanut butter
• To tastefillings of choice, such as cacao nibs or granola
• 57 g (⅓ cup)dark chocolate chips
• To tastesea salt

Instructions

1. 1

   Pit the dates

   Carefully remove the stones, making a slit in each date while keeping one side intact so it can hold the filling.

2. 2

   Add peanut butter

   Put 1 teaspoon (5 ml) of peanut butter into each date.

3. 3

   Add toppings

   Fill the dates with your chosen toppings and add a little sea salt if you like.

4. 4

   Drizzle with chocolate

   For the chocolate-topped version, melt the dark chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each burst. Arrange the stuffed dates on a baking tray, drizzle each with about 1 teaspoon (5 ml) of melted chocolate, and sprinkle with sea salt if desired.

5. 5

   Chill and serve

   Freeze the dates for 10 minutes to firm them up, then enjoy.

What are peanut butter stuffed dates?

This simple American-style snack pairs sticky, naturally sweet dates with rich peanut butter. Dates have long been enjoyed across the Middle East and North Africa; this version gives them a familiar sweet-and-salty pairing and optional chocolate finish.

Keeping one side of each date intact makes a little pocket for the filling. Cacao nibs or granola add a contrasting crunch, while chocolate makes the dates feel more like a small dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 178 calories, 5g protein, 20g carbs, 8g fat.

The dates provide most of the carbohydrates, while peanut butter and dark chocolate contribute much of the fat; peanut butter also supplies some protein. Pair a date or two with plain yoghurt or fresh fruit if you want a more balanced snack.

Choose dates that stay soft

Date texture: Medjool dates are large and usually soft enough to open without tearing. If yours feel dry, gently ease them apart rather than pulling the sides wide.

Make a neat pocket

The slit: Cut or open only one side of each date, leaving the other side joined. This keeps the peanut butter tucked inside and makes the dates easier to handle.

Fill without overdoing it

Peanut butter: About a teaspoon per date gives each bite a good balance of filling and fruit. A small spoon works well; press the filling gently into the pocket rather than forcing the date open.

Pick a topping

Crunchy finish: Cacao nibs bring a less-sweet cocoa crunch, while granola adds a toasted, varied texture. Use either, or choose a different filling to suit what you have.

Melt and chill the chocolate

Short bursts: Microwave the chips for 30 seconds at a time and stir between bursts so the chocolate melts evenly without scorching. Drizzle it over the dates once smooth.

Firming time: The 10-minute freeze helps the chocolate set and makes the dates less sticky to serve. They are ready when the coating feels firm to the touch.

Serve as a snack or dessert

Pairing: Serve the dates on their own, or alongside fresh fruit or plain yoghurt for a more rounded snack. For a small dessert platter, offer both the crunchy-topped and chocolate-drizzled versions.

Recipe notes & tips

• Use a small spoon to fill the dates without tearing their sides.
• Stir the chocolate thoroughly between microwave bursts.
• Drizzle the chocolate rather than dipping the dates for a lighter coating.
• Add the sea salt while the chocolate is still soft so it sticks.
• Make some dates with crunchy toppings and leave others plain for variety.

Variations

• Cacao nibs: Press them into the peanut butter for a cocoa-flavoured crunch.
• Granola: Use a little granola as the filling for a toasted, crisp bite.
• Chocolate coating: Dip the stuffed dates in melted dark chocolate instead of drizzling them.
• Extra salt: Add a light pinch of flaky sea salt on top for a stronger sweet-salty contrast.

Common mistakes to avoid

• Splitting the dates: Leave one side attached so the filling stays enclosed.
• Overfilling: Use about 1 teaspoon of peanut butter per date to reduce spills.
• Scorching the chocolate: Heat it in 30-second bursts and stir between each one.
• Skipping the chill: Freeze the dates for 10 minutes so the chocolate can firm up.
• Adding salt too late: Sprinkle it on before the chocolate sets so it adheres.

How to store

Store the dates in an airtight container in the fridge for up to 5 days. For a firmer texture, keep them frozen and let them sit at room temperature briefly before serving; no reheating is needed.

Frequently asked questions