Chocolate Covered Dates with Peanut Butter are made with four simple ingredients and taste even better than Reese’s cups. Sweet, salty, and satisfying, they’re an easy no-bake treat guaranteed to satisfy your sweet tooth with zero guilt. Make them ahead of time, and keep them on hand for when a craving hits!
We’re suckers for the combination of chocolate and peanut butter and can never turn down an indulgent treat like Reese’s peanut butter blondies or chocolate peanut butter lasagna. However, while we don’t mind indulging every once in a while, we try to keep our eating habits in check.
That’s where these chocolate covered dates come in to save the day. Easy to make, they taste like Reese’s but without the guilt! Trust us when we say you’ll be eating them on repeat!
Why You’ll Love Chocolate Covered Dates with Peanut Butter
- They’re made with just 4 simple ingredients.
- Ready in minutes, they’re easy to make and require absolutely no baking.
- One batch makes over 30 servings, meaning they’re perfect for crowds or make-ahead snacks.
- Sweet, savory, nutty, and just a little salty, they’re sure to satisfy all your cravings.
- These chocolate dates with peanut butter are full of fiber, healthy fats, and nutrients to keep you full and satisfied.
Are Chocolate Dates with Peanut Butter Healthy?
Of course, what is healthy looks different for everyone. However, generally speaking, these chocolate covered dates with peanut butter are really good for you! Especially when it comes to sweet treats.
Sure, they have chocolate and sugar. However, dates are basically a superfood! When combined with nuts and peanut butter, you’ve got yourself a nutrient-dense snack. For instance, dates on their own:
- Are rich in antioxidants.
- Contain lots of fiber to keep you full and regulate digestion.
- Provide a good source of Potassium, Magnesium, vitamin B6, and more.
- Are low on the glycemic index scale, preventing a sharp spike in blood sugar
Four Ingredients You’ll Need
These chocolate dates with peanut butter are so tasty, you’d never guess that 4 ingredients are all you’ll need! Even better, you probably already have them on hand.
- Dates – Medjool dates work best. You can either find them already pitted or pit them yourself. Typically, they are in the natural section of the grocery store or located by the nuts and trail mixes.
- Chocolate – We use semi-sweet chocolate chips, but chocolate bars can be used, too. Also, feel free to use any percentage of chocolate you like best!
- Peanut Butter – Creamy, drippy natural peanut butter is best, but any nut or seed butter can be used.
- Peanuts – Crushed and added on top, these provide a satisfying crunch and a boost of fats and fiber. If needed, swap them out with any other nuts or seeds you have on hand.
For these chocolate covered dates, we kept the ingredient list short and sweet to replicate the flavor of our favorite candy. But that doesn’t mean you can’t get creative with toppings and flavors! If you want to switch it up, some great additions include:
- A sprinkle of sea salt
- A drizzle of caramel sauce
- Coconut Flakes
- Extra chocolate
How to Make No-Bake Chocolate Covered Dates
These dates with peanut butter are super fun to make and are a great way to get the kids involved in the kitchen! Here’s how it’s done:
- Prepare the Dates. Slice each date in half lengthwise, and remove the pit from the center. Then, place them flat on a surface, and use a cup to gently smash them down until they’re flat.
- Coat. Use a knife or spoon to spread a small amount of peanut butter on top of each smashed date.
- Melt the Chocolate. Add the chocolate to a microwave-safe bowl, and melt it in 30-second intervals, stirring in between. Dip each date into the chocolate, using a fork to flip them over, ensuring they’re completely coated. Sprinkle the crushed peanuts on top.
- Chill. Place the chocolate covered dates on a parchment-lined baking sheet, and store them in the fridge for 10 minutes or until the chocolate has set.
Baking should be a smooth process; now, it could really be one. These pre-cut, no-curl parchment paper sheets are there to support your cookies, cakes, breads etc in their baking process. They can withstand up to 450° of heat without curling! Natural, unbleached baking paper for ovens- these sheets are nature’s best.
Tips and Tricks
- Use Fresh Dates. You want to make sure to use large, soft dates so that they’re easy to smash. If your dates happen to become a bit hard, you can easily soften them back up.
- Add Coconut Oil. If you’re having trouble getting your chocolate to melt and thin out enough to coat the fruit, stir in a teaspoon of melted coconut oil at a time until your desired consistency is reached.
- Work Quickly. You want to make sure to work quickly to coat the dates and sprinkle the toppings over them before the chocolate hardens.
How to Store
In our homes, these chocolate dates with peanut butter disappear pretty quickly. However, if you can get them to last, they can be transferred to an airtight container and stored in the fridge for up to 1 week.
For a longer-lasting option, place them in the freezer for 1-2 months! Then, set them out at room temperature to soften. Or, let them thaw in the fridge overnight.
More Ways to Use Dates
Love dates as much as we do? Try out more of our favorite recipes below!
Chocolate Covered Dates with Peanut Butter Recipe
- 30-35 dates (pitted)
- 1 cup chocolate chips (melted)
- 1/2 cup creamy peanut butter
- Crushed peanuts for garnish
- Line a baking sheet with parchment paper, and set aside.
- Slice each date in half lengthwise and remove the pit.
- Place each date on a flat surface, and use a cup to gently smash them down until they’re flat.
- Using a knife, coat the top of each date with peanut butter.
- In a microwave-safe bowl, melt the chocolate chips in intervals of 30 seconds stirring in between. Working quickly, dip the dates in the chocolate. Use a fork to flip them over, coating them completely.
- Place each date on the prepared baking sheet, and transfer them to the freezer for 10 minutes or until the chocolate sets.
- Serve immediately, or store them in an airtight container in the fridge for up to 1 week.