Dark chocolate peanut stuffed dates are soft Medjool dates filled with creamy peanut butter and chopped roasted peanuts, then dipped in melted dark chocolate and chilled until firm. They take forty five minutes including the chilling, need only a few minutes of melting, and make twelve candy sized bites.
Each date gives a chewy, caramel like center, the peanut butter adds a salty, creamy filling, and the chocolate sets into a thin shell that gives softly when you bite it. There is no oven and no special equipment beyond a small knife, a spoon, and a bowl, so they are an easy project for a weekend afternoon.
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What Makes Dark Chocolate Peanut Stuffed Dates Special
The dates add natural sweetness, so the filling needs no sugar.
Peanut butter and peanuts balance the dark chocolate.
They are made ahead and keep well in the refrigerator.
Ingredients for Dark Chocolate Peanut Stuffed Dates
- The filling is twelve soft Medjool dates, a quarter cup of creamy peanut butter, and a quarter cup of chopped roasted peanuts.
- The coating is four ounces of dark chocolate, chopped or in chips, which is a little over half a cup.
Medjool dates. They make a soft, sticky pocket.
Peanut butter. It fills the date with a creamy center.
Chopped peanuts. They add crunch.
Dark chocolate. It forms a thin, snappy shell.
Parchment. It keeps the dates from sticking while they set.
How to Make Dark Chocolate Peanut Stuffed Dates
1. Open the dates. Cut a slit down one side of each date, not all the way through, and remove the pit.
2. Fill. Spoon peanut butter into each pocket and press in some chopped peanuts.
3. Melt the chocolate. Heat the chocolate in a microwave safe bowl in short intervals, stirring until smooth.
4. Dip. Dip each date in the chocolate, lift it with a fork, let the extra drip off, and set it on a parchment lined tray.
5. Chill. Refrigerate for thirty minutes until the chocolate is firm.
Do not overfill the dates. A thick layer of peanut butter squeezes out when you dip them and makes the chocolate coating messy. About a teaspoon is enough for each date. Press the edges gently together so the filling stays inside and the date keeps a neat shape.
Let the chocolate cool for a minute before dipping. Chocolate that is too hot slides off the dates and sets thin, while slightly cooled chocolate clings and makes an even shell. If it thickens, warm it for five seconds and stir. Tap the fork on the bowl to shake off the extra.
Notes and Variations for Dark Chocolate Peanut Stuffed Dates
Flag the allergens. These dates contain peanuts and milk, and chocolate often contains soy, so check every label.
Taste the chocolate. Pick a piece of the chocolate and taste it first and choose one you enjoy, because it is the main flavor of the shell.
Check the set. The coating should be firm and glossy before you serve.
Choose soft dates. Dry dates are hard to open.
Use a fork. It lets extra chocolate drip off.
Try almond butter. It works the same way.
Add flaky salt. A pinch on top is nice.
Check trusted guidance. Read the FDA safe food handling guidance for handling chocolate and nut candies.
For a lighter coating, use half dark and half milk chocolate. For a sweeter finish, drizzle melted white chocolate over the set dates. A pinch of flaky salt or a sprinkle of chopped peanuts on the wet chocolate adds texture and looks neat on the plate.
You can replace the peanut butter with cashew butter or sunflower seed butter, and the peanuts with almonds or pecans. Use the same amounts and the same method. A teaspoon of chopped candied ginger in the filling adds a warm, spicy contrast to the chocolate.
How to Serve Dark Chocolate Peanut Stuffed Dates
Serve the dates on a small plate with coffee, or set them out on a dessert board with fruit and nuts. For more date sweets, try salted butter stuffed dates, oatmeal date crumb bars, whole wheat date bars, or peanut butter cookie cups.
Storing Dark Chocolate Peanut Stuffed Dates
Store the dates in an airtight container in the refrigerator for up to one week, with parchment between layers. Let them stand at room temperature for ten minutes before serving so the chocolate softens. Freeze for up to three months and thaw in the refrigerator overnight, which prevents the chocolate from sweating.
Questions About Dark Chocolate Peanut Stuffed Dates
How do you make dark chocolate peanut stuffed dates?
Fill pitted dates with peanut butter, dip them in chocolate, and chill.
Can you make dark chocolate peanut stuffed dates ahead of time?
Yes. They keep for a week in the refrigerator.
Can you freeze dark chocolate peanut stuffed dates?
Yes, for up to three months.
Can I use milk chocolate?
Yes. It gives a sweeter shell.
Do I have to chill them?
Yes, so the coating sets.
Dark Chocolate Peanut Stuffed Dates
Equipment
- Small knife
- microwave safe bowl
- Parchment lined tray
- Fork
Ingredients
Main Ingredients
- 12 Medjool dates pitted
- ¼ cup creamy peanut butter
- ¼ cup chopped roasted peanuts
- 4 oz dark chocolate chopped
Instructions
Cooking
- Open. Slit each date and remove the pit.
- Fill. Add peanut butter and peanuts.
- Melt. Melt the chocolate until smooth.
- Dip. Dip each date and set it on parchment.
- Chill. Chill 30 minutes.
