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Vegan Peanut Butter Stuffed Dates with Chocolate and Sea Salt
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Vegan Peanut Butter Stuffed Dates with Chocolate and Sea Salt

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Cook Time
1 min
Total Time
31 mins
Servings: 24
Course: Dessert, Snacks
Cuisine: Vegan, gluten-free

Ingredients

  • 12 Medjool dates halved and pitted
  • 1/4 cup peanut butter chilled (room temp works fine too, it'll just be messier, natural
  • 1/3 cup chocolate chips Enjoy Life, Ghrirardelli or President's Choice are my favourites, vegan
  • 1/2 tsp coconut oil
  • 1 tsp fleur de sel sea salt for sprinkling

Instructions

    Cup of Yum
  1. Dates and peanut butter are easier to work with when chilled, so try to put them in the fridge for a few hours before making this. Not a huge deal if they're room temp though, it'll just be a bit messier.
  2. Half and pit all the dates and prepare a sheet or pan with parchment paper. Spoon about 1/2 tsp of natural peanut butter into the centre where the pit was.
  3. Refrigerate for about 5 minutes while you prepare the chocolate.
  4. Combine chocolate chips and coconut oil in a microwave-safe bowl (or over a double boiler). Microwave for 30 seconds and stir until completely melted. You may need to tack on another 10 seconds or so, but the best way to lazily temper chocolate is to melt about 2/3 of the chips and then stir in the remaining 1/3, so if after the first 30 seconds in the microwave, you still see unmelted chips, keep stirring to let the residual heat from the other melted chocolate carry over and melt the remaining chips.
  5. Pour 1/2 tsp-1 tsp amounts over the stuffed dates to coat. Sprinkle sea salt and let set in the fridge for about 20 minutes. Store in an airtight container and enjoy!