Ingredients
Scale
- 10 large Medjool dates, pitted
- ¼ cup natural peanut butter (smooth or crunchy)
- ¼ cup roasted peanuts, roughly chopped
- ½ cup dark chocolate chips (dairy-free if needed)
- 1 tsp coconut oil (optional)
- Pinch of sea salt (optional)
- Almond butter or cashew butter (for variations)
Instructions
- Slice each Medjool date lengthwise to create an opening. Remove the pit, keeping the date intact.
- Stuff each date with about 1 tsp of natural peanut butter.
- Top with a few chopped roasted peanuts.
- In a microwave-safe bowl, melt chocolate chips and coconut oil in 20-second bursts, stirring in between.
- Dip each stuffed date halfway in chocolate or drizzle chocolate over the top.
- Place on a parchment-lined tray and chill for 10–15 minutes until chocolate is set.
- Serve cold or let sit at room temp for a gooey texture.
Notes
Try variations with almond or cashew butter. Top with flaky sea salt for a salted caramel vibe. Store in fridge for 2 weeks or freezer for 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Healthy Snacks
- Diet: Vegan
Nutrition
- Serving Size: 1 Date Snicker
- Calories: 120
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: date snickers, healthy treats, no-bake dessert, natural sweets, vegan candy