Quick answer: Fill pitted Medjool dates with peanut butter, freeze for 10 minutes, then dip in melted dark chocolate and chill. You need three ingredients and about 20 minutes for a snack that tastes like a candy bar.
Last updated: 14 November 2026
Ingredients (makes 12)
- 12 soft Medjool dates
- About 4 tbsp peanut butter (smooth or crunchy)
- 100 g (3.5 oz) dark chocolate, chopped
- Optional: flaky sea salt, chopped peanuts
Method
- Slit each date and remove the stone.
- Fill each with about 1 teaspoon of peanut butter and press closed.
- Freeze on a tray for 10 minutes so the filling firms up.
- Melt the chocolate gently in short bursts in the microwave or over a pan of simmering water.
- Dip each date, place on baking paper and sprinkle with salt or peanuts.
- Chill for 10 minutes until set.
Variations
- Almond butter or tahini instead of peanut butter.
- White chocolate or milk chocolate for a sweeter bite.
- A pinch of cinnamon in the filling.
Storage
Keep in the fridge in an airtight container for up to a week, or freeze for a month. Contains peanuts, so label if serving others. Use soft Medjool dates. For other fillings see our stuffed dates recipe and date recipes.
Frequently asked questions
Do dates and peanut butter go together?
Yes. The sweet caramel flavour of dates pairs well with salty peanut butter.
Why freeze the dates before dipping?
It firms the filling so the chocolate coats evenly.
Can I make these nut-free?
Use sunflower seed butter or tahini and check the chocolate label.
