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–+ servings
Plate of nut butter stuffed dates with one cut open to show the filling

Chocolate Covered Stuffed Dates (3 Ways)

5 from 1 vote
These chocolate covered stuffed dates are a totally addictive, super simple snack or sweet treat. Three ingredients, three flavor combos: almond butter dark chocolate, peanut butter milk chocolate, and pistachio butter white chocolate.
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Prep Time 20 minutes
Total Time 50 minutes

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Servings : 18 dates

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Ingredients

For All Three Flavors
  • 18 large Medjool dates, pitted
Almond Butter + Dark Chocolate + Flaky Salt
  • 3 tbsp creamy almond butter
  • 3 oz dark chocolate, 60-70% cacao, chopped (or dark chocolate chips)
  • flaky sea salt, such as Maldon, for topping
Peanut Butter + Milk Chocolate + Crushed Peanuts
  • 3 tbsp creamy peanut butter, natural, no added sugar
  • 3 oz milk chocolate, chopped (or milk chocolate chips)
  • 2 tbsp roasted peanuts, roughly crushed, for topping
Pistachio Butter + White Chocolate + Crushed Pistachios
  • 3 tbsp pistachio butter
  • 3 oz white chocolate, chopped (or white chocolate chips)
  • 2 tbsp roasted pistachios, crushed, for topping
Start Cooking

Instructions
 

Pit and Stuff the Dates
  1. Use a sharp knife to slice 18 large Medjool dates lengthwise along one side. Gently open and remove the pit.
  2. Separate the dates into three groups of 6. Fill 6 dates with 3 tbsp creamy almond butter divided among them. 6 with 3 tbsp creamy peanut butter, and 6 with 3 tbsp pistachio butter, divided among the dates. You can pipe the nut butter in using a ziplock bag with the corner snipped off, or use a small knife or spoon.
    But, don't overstuff. Add just enough to fill the cavity where the pit was.
  3. Gently press each date closed around the filling (it doesn't need to seal completely).
  4. Place all the stuffed dates on a parchment-lined plate or baking sheet and transfer to the freezer for 15 to 20 minutes. This firms up the nut butter so it stays put when you dip.
Melt the Chocolate
  1. While the dates chill, melt 3 oz dark chocolate, 3 oz milk chocolate, and 3 oz white chocolate separately.
    Double boiler method (recommended): Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and stir frequently until smooth.
    Microwave method: Place chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth (about 1 to 1½ minutes total).
Dip and Top
  1. Remove the dates from the freezer. Working one flavor at a time, use two forks (or toothpicks) to dip each date into its matching melted chocolate, turning to coat completely.
  2. Lift the date out and gently shake off the excess chocolate, letting it drip back into the bowl.
  3. Place on a clean parchment-lined plate or baking sheet.
  4. Immediately sprinkle with the matching topping: flaky sea salt on the dark chocolate dates, 2 tbsp roasted peanuts (crushed) on the milk chocolate dates, and 2 tbsp roasted pistachios (crushed) on the white chocolate dates. Do this right away before the chocolate sets.
Let Set
  1. Let the chocolate harden at room temperature for about 30 to 45 minutes for a slightly shinier finish, or transfer to the fridge for 15 to 20 minutes if you want them faster.

Nutrition

Serving: 1dateCalories: 169kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 1mgSodium: 21mgPotassium: 269mgFiber: 3gSugar: 20gVitamin A: 41IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg

Notes

  • Which dates to use: Medjool dates, always. They're bigger, softer, and naturally sweeter than Deglet Noor, and they have this caramel-y chew that basically melts into the chocolate.
  • Pistachio butter: Most grocery stores carry it near the other nut butters now. The color is all over the place depending on the brand, some are really green and some are more muted. Both taste the same.
  • Chocolate: Bars chopped up will melt smoother than chips. Chips have stabilizers in them that make the chocolate thicker when it melts, so you get a chunkier coating. Bars give you that thin, even shell. Either works though.
  • The freezer step: Do not skip this. If the nut butter is still soft when you dip, it oozes right out into the chocolate and things get messy fast.
  • Storage: Airtight container in the fridge, up to 1 week. Or freeze them for up to 3 months and just let them sit out for 5 to 10 minutes before eating.