Stuffed Date Snickers (Print Version)

Decadent no-bake treat combining sweet dates, nut butter, peanuts, and chocolate coating.

# What You'll Need:

→ Dates & Filling

01 - 12 large Medjool dates, pitted
02 - 6 tablespoons natural peanut butter or almond butter
03 - 3 tablespoons roasted peanuts, roughly chopped

→ Chocolate Coating

04 - 5 oz dark chocolate (70% cacao or higher), chopped
05 - 1 teaspoon coconut oil, optional

→ Topping

06 - Flaky sea salt, for sprinkling

# Steps:

01 - Slice each Medjool date lengthwise on one side and remove the pits. Gently pry open the dates without separating them completely, creating a pocket for the filling.
02 - Fill each date with approximately ½ tablespoon of peanut butter. Distribute the chopped roasted peanuts evenly among the dates, pressing them into the nut butter for crunch.
03 - Press the dates closed around the filling, ensuring the peanuts stay contained. Arrange them on a clean surface while preparing the chocolate coating.
04 - Combine the chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each burst, until completely smooth. Alternatively, melt over a double boiler, stirring constantly.
05 - Using a fork, carefully dip each stuffed date into the melted chocolate. Lift and allow excess chocolate to drip back into the bowl. Transfer to a parchment-lined baking sheet.
06 - Immediately sprinkle flaky sea salt over each chocolate-coated date while the coating is still wet to ensure adhesion.
07 - Refrigerate the dates for a minimum of 20 minutes until the chocolate coating is firm and set. Store chilled until ready to serve.
08 - Serve chilled for a firmer texture or allow to reach room temperature for a softer, creamier consistency.

# Expert Tips:

01 -
  • They taste exactly like the candy bar you grew up with but without the processed aftertaste
  • The entire process takes about 20 minutes and zero baking
  • Each date delivers that perfect bite of chocolate, caramel, and crunch
02 -
  • Melting chocolate slowly and patiently prevents seizing—once it seizes, there's no going back
  • Room temperature dates are easier to stuff than cold ones straight from the fridge
  • The chocolate sets faster if you pop the tray in the freezer for 10 minutes instead of the fridge
03 -
  • Work quickly once the chocolate is melted—it starts setting up as it cools
  • If your dates are too dry, soak them in warm water for 10 minutes and pat thoroughly dry before stuffing
  • A silicone baking mat works even better than parchment paper for easy removal

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