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These Chocolate Covered Peanut Butter Dates make a great healthy, nutritious, and delicious snack. They are also super easy to make and only require 4 ingredients. They are sprinkled with flaky sea salt that goes perfectly with the dark chocolate, peanut butter and the sweet flavor of Medjool dates.
How To Make These Chocolate Covered Peanut Butter Dates?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
The full printable version is below.
To make these Chocolate Covered Peanut Butter Dates you start by filling the pitted dates with peanut butter. Then you place them on a freezer safe plate and freeze for 10-15 minutes.
Meanwhile, you chop the chocolate and melt in the microwave. Then you line a baking sheet with parchment paper.
Now the dates are ready to dip into the melted chocolate using a spoon to help coat them and transfer them onto the parchment paper.
Next up you place them in the fridge until the chocolate is set. Once ready, you take them out of the fridge and drizzle with more melted chocolate and sprinkle with sea salt. Then you put them again in the fridge until the chocolate is set.
The dates are now ready to serve as a healthy snack.
How To Store These Chocolate Covered Peanut Butter Dates?
Store this healthy snack in an airtight container in the fridge for up to 1 week.
Recipe Notes:
Dates – I used medjool dates in this recipe but you can also use regular dates.
Peanut Butter – I use natural and sugar free peanut butter but any type of peanut butter, almond butter or other nut butter works as well.
Chocolate – You can use your favorite type of chocolate to coat these dates in, semi sweet chocolate, dark chocolate, milk chocolate, white chocolate, sugar free chocolate, vegan chocolate or other.
Sea Salt – I used flaky sea salt to sprinkle the dates with but other ideas for garnish include:
Dried lavender
Shredded coconut
Finely chopped nuts
Chia seeds
Freeze dried strawberries
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I hope you enjoy this chocolate covered peanut butter dates recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
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PrintChocolate Covered Peanut Butter Dates
Chocolate Covered Peanut Butter Dates that make a great healthy and nutritious snack. They are very easy to make and only require 4 delicious ingredients. The flaky sea salt sprinkled on top goes perfectly with the dark chocolate, peanut butter and sweet flavor of Medjool dates.
- Prep Time: 60 min
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
12 fresh whole medjool dates, pitted
Natural peanut butter
200 gr / 7 ounces 70% dark chocolate
(or semi sweet chocolate)
Flaky sea salt for sprinkling, optional
Instructions
Fill each date with peanut butter. About ½ tsp per date depending on size. Be careful not to overfill.
Place them on a freezer safe tray / plate and freeze for 10-15 minutes.
Meanwhile, chop the chocolate and melt in the microwave stirring every 30 seconds.
Place a sheet of parchment paper on a baking sheet or cutting board.
Dip each date into the melted chocolate using a spoon to coat and transfer onto the parchment paper.
Place the dates in the fridge until the chocolate is set. About 25-30 minutes.
Take the dates out of the fridge and drizzle with melted chocolate. Sprinkle with sea salt and place again in the fridge and chill until the chocolate is set.
The dates are now ready to serve as a healthy snack.
Transfer the dates into an airtight container and store in the fridge up to 1 week.
2 comments
I just made these, they turned out pretty good and were easy to make. I had only 8 dates and 100 grams of chocolate. I topped a few with crushed peanuts, some with coconut, and the rest with flaky sea salt. I definitely didn’t need all that chocolate, I had a lot left over — so I made some chocolate-covered strawberries to use up the rest!
That’s great. I’m so glad to hear that!