These Chocolate Covered Dates with Peanut Butter are the perfect no-bake dessert or healthy snack. These stuffed dates are filled with peanut butter and crushed peanuts before they are coated in chocolate. This recipe is vegan and gluten-free!
Slice the top of each date enough so that you can stuff it, but not all the way through the entire date.
Fill each date with ½ teaspoon - 1 teaspoon of peanut butter depending on the size of the date. *For best results and easy filling, transfer the peanut butter to a pastry bag.
Sprinkle the crushed peanuts over the peanut butter. Gently push the sides of the dates together to secure.
Freeze the filled dates for 10-15 minutes.
While the dates are freezing, 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 (double-boiler). Melt the chocolate, stirring frequently.
Once melted, carefully remove the bowl from the pot {using an oven mitt, the bowl will be hot}. Place the bowl onto a kitchen towel.
Line a cooling rack or sheet tray with parchment or wax paper. Using a fork or candy utensil, dip each date into the chocolate to coat. If there is chocolate remaining, drizzle each date with chocolate.
Sprinkle with flakey sea salt (or additional crushed peanuts).
Chill the dates in the fridge for 30 minutes or until the chocolate is set.
Notes
Depending on the size of the dates used, you may need more peanut butter and/or chocolate.
Use a food processor or a zip-top bag and a rolling pin to crush the peanuts.*Do not completely pulse, we still want some texture.
Chocolate is best melted in a double-boiler. However, you can melt the chocolate in the microwave too. Add 1 teaspoon of neutral-flavored oil. Melt in 30-second increments, stirring each time, until melted. *Note that adding the oil to the chocolate will require a longer setting time once the dates are dipped.
STORE - Store the dates in an air-tight container at room temperature for up to 5 days.