Stuffed Dates With Peanut Butter & Chocolate Chips
These stuffed dates are the kind of sweet that feels indulgent but takes almost no effort. Soft, caramel-like Medjool dates get filled with creamy peanut butter and a few chocolate chips for that perfect chewy, melty bite. Three ingredients, five minutes, and easy to assemble!
Servings: 4
Calories: 200kcal
Ingredients
- 4 soft Medjool dates
- 2 tablespoons nut butter approximately (my personal favorite is peanut butter)
- 2 tablespoons vegan chocolate chips approximately
Instructions
- The idea here is to create a sweet “taco” in a sense, where the date is the shell and the nut butter and chocolate chips are the fillings. Remove the pits in the dates by cutting into the top lengthwise just until you hit the pit. Don’t cut all the way through. Remove and discard the pits.
- Spoon some nut butter into the opening of each date “shell.” Top with roughly chopped vegan chocolate chips lined along the opening.
- Optional step: place in a covered container and freeze until hardened if you prefer a chewier and more candy-like stuffed dates.
- Serve, and enjoy!
Notes
- Storage smarts: Keep a batch in the fridge for up to a week, or stash them in the freezer for a chewy, candy-bar texture that lasts a month or two. They taste great straight from the freezer!
- Date selection: Use plump, fresh Medjool dates for best results. Their soft, caramel-like texture holds the filling perfectly and gives these stuffed dates their candy-bar vibes.
- Filling tip: Slice just until you hit the pit—don’t cut all the way through. You want that little pocket so the peanut butter stays put.
- Mix it up: Try almond or cashew butter, swap chocolate chips for chopped dark chocolate, or sprinkle with flaky salt for a sharp, sweet finish.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 227mg | Fiber: 4g | Sugar: 24g | Vitamin A: 36IU | Calcium: 65mg | Iron: 2mg