Description
Delight in these luscious Chocolate Covered Stuffed Dates filled with creamy peanut butter, topped with flaky sea salt and optional freeze-dried strawberries for a perfect balance of sweet and salty. This quick, no-bake treat is vegan, gluten-free, and ideal for satisfying your sweet cravings healthfully.
Ingredients
Scale
Dates and Filling
- 12 Medjool dates
- 100 g smooth peanut butter
Chocolate Coating
- 200 g vegan dark chocolate
Garnish
- Flaky sea salt (for garnish)
- Freeze-dried strawberries (optional, for garnish)
Instructions
- Prepare the Dates: Slice each Medjool date lengthwise and carefully remove the pits. Arrange the pitted dates evenly on a tray lined with parchment paper to prepare for stuffing.
- Stuff with Peanut Butter: Using a teaspoon, fill the center cavity of each date with smooth peanut butter. Once filled, place the stuffed dates back on the parchment-lined tray and freeze for 30 minutes to firm up the filling slightly.
- Melt the Chocolate: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl. Set this bowl over a saucepan partially filled with simmering water, creating a bain-marie. Stir occasionally with a rubber spatula to melt the chocolate evenly, ensuring it does not scorch.
- Dip Dates in Chocolate: Using two forks to handle them carefully, dip each peanut butter-stuffed date into the melted chocolate until fully coated. Return the chocolate-covered dates onto the parchment-lined tray. Immediately sprinkle flaky sea salt on top, and add freeze-dried strawberries if using.
- Set the Chocolate: Place the tray with dipped dates back into the freezer for an additional 10 minutes to allow the chocolate coating to set firmly before serving.
Notes
- Use Medjool dates for their natural sweetness and soft texture ideal for stuffing.
- Ensure the peanut butter is smooth for easy stuffing and a better mouthfeel.
- Freeze-dried strawberries add a tangy crunch and beautiful color contrast but are optional.
- Store the finished dates in an airtight container in the refrigerator to keep the chocolate from melting.
- These treats can be made ahead and kept frozen for up to one week.
