Chocolate Peanut Butter Dates

# Components:

01 - 12 large Medjool dates, pitted

02 - 6 tablespoons creamy peanut butter (or almond butter)

03 - 5 ounces dark chocolate (minimum 60% cocoa), chopped

04 - 1 tablespoon coconut oil (optional)

05 - Flaky sea salt, for sprinkling

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.

02 - Fill each date with approximately half a tablespoon of peanut butter. Gently press to close.

03 - In a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 30-second intervals, stirring until smooth.

04 - Use a fork to dip each stuffed date into the melted chocolate, ensuring an even coating. Allow excess chocolate to drip off.

05 - Place the coated dates on a parchment-lined tray. While chocolate is still wet, sprinkle with flaky sea salt.

06 - Refrigerate for at least 10 minutes until the chocolate sets. Serve chilled or at room temperature.

01 -

No baking required, just melting, dipping, and a trip to the fridge.
Tastes like a luxury candy bar but packed with real fruit fiber and natural sweetness.
Takes fifteen minutes from start to finish, making it perfect for last-minute cravings or unexpected guests.

02 -

Don't skip the coconut oil if your chocolate coating keeps coming out too thick and dull—a tablespoon makes the difference between a shiny professional-looking finish and something that looks grainy.
Pitting dates can feel fiddly at first, but a sharp knife and patience make it easier than you'd expect, and keeping them whole is what makes these special.

03 -

A fork is essential for dipping—it lets you submerge the date fully while keeping your fingers dry and avoiding chocolate-covered hands.
If your chocolate hardens before you finish dipping all the dates, gently reheat it in ten-second bursts rather than starting fresh.