Peanut Butter Stuffed Chocolate Covered Dates make the perfect gift for your friends or loved ones. This delicious and healthy snack is also vegan and gluten-free!
7 reasons to make chocolate covered dates
- 4 ingredients
- Easy recipe
- Quick preparation
- Perfect after-work out snack
- Quick energy booster
- Impressive (yet easy to make) DIY Christmas gift
I am one of those people who need to snack on something throughout the day. The shop-bought snacks don’t always satisfy my cravings so I try to combine them with easy homemade snacks that keep my energy levels up and also taste good.
But if you want to make something that also looks pretty (especially when planning on gifting someone) these chocolate covered dates are it!
They are ready in no time so there is no excuse in not trying them. Even kids can help you making them!
What dates to use when making chocolate covered dates?
The most common varieties that you find in shops are Deglet Noor and Medjool dates. Medjool dates are large and quite expensive. Deglet Noor dates are small and pretty affordable. You can see on the picture the difference.
Both varieties are perfect for making chocolate covered dates. It does not really matter which ones you use. You can see on the pictures I used both types.
My personal preference are the smaller ones simply because I like smaller portions. But like I’ve already mentioned it is entirely up to you.
How to make chocolate covered dates?
Fill each date with peanut butter. I only use about ½ teaspoon of peanut butter for small dates and ¾ teaspoon for large dates. Place them on a tray/plate or chopping board and put them in the freezer for 15 minutes.
After, dip the dates in melted chocolate and transfer them onto a tray lined with baking parchment (or aluminum foil) or onto a wire rack (under which you also have aluminum foil or baking parchment).
If using the wire rack, just note that the chocolate will stick to the rack. This will make it harder to take the chocolate covered dates of it and some of the chocolate will come off as well.
Chill them in the fridge for 15-30 minutes or until the chocolate is set.
I like sprinkling them with dried lavender and drizzling some more melted chocolate over but this is completely optional.
What else can I sprinkle chocolate covered dates with?
There are many options and it depends on you. If you like coconut, go ahead and use dried coconut. Various nuts (almonds, pistachios, walnuts, hazelnuts) are also a great option if you don’t have a nut allergy. Just chop them finely and sprinkle over the chocolate.
Chia seeds can also be used. They have neutral taste so they will provide a little crunchiness.
If you don’t want to sprinkle your dark chocolate covered dates with any of the above mentioned extras then you could just use salt flakes instead.
Freezer dried strawberry powder would give these date a fancy look.
- I filled these chocolate covered dates with peanut butter with no added sugar but you don’t have to do it. It is entirely up to you. However, the large Medjool dates are pretty sweet so filling them with unsweetened peanut butter helps balance the sweetness.
- Make sure to use only edible dried lavender. The lavender adds a little flavor that works so well with chocolate.
- Those who are not fans of dark chocolate can use semi-sweet chocolate but I highly recommend giving this chocolate covered dates recipe a go. You might be surprised how well-balanced this snack is when it comes to flavors.
- I used a fork to help me cover the dates in chocolate but you can also use a skewer or toothpick. Just stick it inside the date and dip in chocolate.
- You could also try almond butter instead of peanut butter.
- Don’t use freezer to speed up the setting process of chocolate, especially when you want to gift them to someone. The chocolate will start “sweating” at room temperature.
Fill each date with peanut butter. I only use about ½ teaspoon of peanut butter for small dates and ¾-1 teaspoon for large dates. Place them on a tray/plate and put them in the freezer for 10-15 minutes (See note 5).
Meanwhile: Finely chop the chocolate and set aside. Place a sheet of baking parchment paper over a chopping board large enough to hold a wire rack (See note 6) .
- Melt the chocolate over a pot of simmering water (double boiler). Dip each date in the melted chocolate and transfer onto a wire rack (or aluminum foil or baking parchment).
- Optional: Sprinkle with dried edible lavender.
- Chill them in the fridge for 30 minutes or until the chocolate is set.
- Optional: Drizzle the chocolate covered dates with melted chocolate (use either a fork or Ziploc bag).
- Dates – Medjool dates or Deglet Noor can be used. This will depend on your preference/budget. If you decide to go for the smaller ones (Deglet Noor), double the amount of dates or half the amount of chocolate.
- Peanut Butter – use any type you like – creamy or crunchy. I used 4 tablespoons of peanut butter to fill 12 Medjool dates. Now take this amount as guidance only as you might add more or less, depending on your taste or size of dates.
- Dried Lavender – make sure to buy the edible one if you decide to use it. Lavender can be easily substituted with crushed nuts or dried coconut.
- This recipe is naturally vegan and gluten free.
- This step (freezing) can be omitted if you use thick peanut butter but chilling helps the chocolate stick better to the date so it is recommended.
- You can omit the wire rack and use only a chopping board/small baking tray lined with baking paper or aluminum foil.
- Best stored in an air-tight container in the fridge.
- The overall preparation time does not include time needed for chilling the dates count with 10-15 minutes for the freezer + 30 minutes for the fridge. If you want to gift them to someone, leave them in the fridge longer to make sure the chocolate is completely set.