Chocolate Covered Dates with Peanut Butter

Chocolate covered dates stuffed with peanut butter are the perfect mix of salty and sweet. Easy to throw together and have on hand. They might just remind you of a certain candy bar. They’re that good!

Currently working on getting my masters degree. I’m in class 2 of 11 (but who’s counting?) and suffice it to say that my nights consist of a ton of homework. Less time on my hands means less time for baking. But that doesn’t mean I don’t want something sweet to eat! Enter Medjool Dates. To kids they might look like a cockroach (when I taught 2nd grade they thought they did!) but to adults that know and love them know they are as sweet as sweet can be. Combined here with some peanut butter and chocolate and you’re talking the perfect mix!

Dates grow on date palms, which are a flowering palm tree. They can be found in arid climates like the Middle East, Northern Africa, India, and California. Their flavor is naturally sweet and they do have a caramel flavor that seems almost candy-like. Recently I bought dates online from a date farm in California. They might have been the best dates I’ve ever eaten. Seriously, no joke. For a quick snack most times I’ll just add some peanut butter. You have your carbohydrate and protein/healthy fat combination. Adding the chocolate just makes it a little bit fancier.

Ingredients: Chocolate Covered Dates

• Medjool Dates – I find these to be the sweetest, most caramel like in flavor. If you use other dates, they may be smaller in size and that would require less peanut butter. Aiming for optimal natural sweetness and dates do not disappoint!
• Peanut Butter – Natural peanut butter is a tad oilier, looser in texture. However, the other peanut butters have oil added to make them thicker. Using the most natural, literally, makes these bites better for you, not just because they’re homemade, but also because they have simple ingredients. Use crunchy peanut butter if you prefer and then you don’t need to add the crushed peanuts. Almond butter or cashew butter would also work and be tasty!
• Dark Chocolate – My preference in flavor is dark chocolate. Chips have some added emulsifiers, so if you have a chocolate bar to use, it’s better. I used what was on hand and truthfully, cheaper.
• Crushed Peanuts – After filming the video for these, the end product looked like a blob and not too appealing. I added the crushed peanuts on top and voila, perfection in a picture. You can add the crushed peanuts before dipping in chocolate, or after, but they are actually optional and for aesthetics.
• Coconut Oil – added to help the chocolate have the glossy look and create a magic shell. This isn’t optional to me, however, if you have canola or grapeseed on hand, either will work.

How To Make Chocolate Covered Dates

1. Prepare the Dates – Start with pitted dates or remove the pit. Slice the top of each date just enough that you can add the peanut butter, but make sure not to cut all the way through.
2. Crush the peanuts – Add the peanuts to a Ziploc bag and use either a rolling pin or the back of a measuring cup to roll/bang over the bag to crush the peanuts. Leave some texture to the peanuts.
3. Fill the dates – Add ½ teaspoon – 1 teaspoon of peanut butter to the dates, depending on the size of the date. Sprinkle the crushed peanuts over the peanut butter if adding or wait to add the crushed peanuts after dipping in chocolate. Gently push the sides of the dates together so that they are closed.
4. Freeze/Refrigerate – Chill the filled dates for 10-15 minutes.
5. Melt the chocolate – While the dates are chilling, melt the chocolate. Transfer the chocolate chips to a heat-safe bowl. Place the bowl over a small pot with about 1 to 2 inches of simmering water. Melt the chocolate, stirring frequently. Once melted, carefully remove the bowl from the pot and place the bowl on a kitchen towel. Or use the microwave method below.
6. Dip the dates – Line a cooling rack or sheet pan with parchment paper. Dip each date into the chocolate to coat using a fork or candy utensil. Additionally, if you only want some chocolate, simply drizzle the chocolate over the dates. There may be extra chocolate, however, it’s better to have extra than not enough. Sprinkle with flaky sea salt if desired.
7. Chill – the dates in the fridge for 30 minutes or until the chocolate is set.

Tips For Melting Chocolate

IN THE MICROWAVE – Melting chocolate in the microwave is definitely quicker than on the stove. However, it’s actually harder to do if you’re not watchful. The chocolate can easily clump up and even burn if you aren’t paying attention. It’s recommended to add 1 teaspoon of coconut oil or any other neutral-flavored oil, i.e., canola or grapeseed, for every cup of chocolate chips. Every 10-15 seconds, stir the chocolate, until the chocolate is melted.

ON THE STOVE – This is the most efficient method of melting chocolate. No need for an actual double-boiler, simply place a heat-proof bowl over a pot with 1-2 inches of simmering water. Similarly to the microwave, you’ll want to stir the chocolate frequently. The only key here is to make sure that no water gets in the bowl of chocolate. It shouldn’t, but if it does, the chocolate will seize and become grainy in texture.

Other Simple Desserts

• Thumbprint Cookies
• Olive Oil Cake
• Chocolate Covered Strawberries
• Chocolate Discs

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