Storage: Once the chocolate has fully set, store the stuffed dates with peanut butter in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, allow them to thaw for about 10 minutes so that they are a bit softer to bite into.
Note: The dates soften at room temperature but should be okay for up to 1 day at room temperature, if you are serving them as part of a snack tray or want to pack them along for a sweet treat.
Peanut Butter Stuffed Dates
Servings: 12
Calories: 168kcal
Ingredients
- 12 Medjool dates
- ½ cup peanut butter
- 2 tablespoon ground flaxseed
- 2 oz dark baking chocolate
- 1 teaspoon coconut oil
- ¼ teaspoon flaky sea salt
Instructions
- Slice each Medjool date in half on one side and remove the pit. Stretch it to open it a bit to fit the filling.
- In a small bowl, combine the peanut butter and flaxseed. If your peanut butter is unsalted, I also recommend adding a pinch of salt to this.
- Scoop about 2 teaspoons each of the peanut butter mixture into each date. Freeze for about 20 minutes to set in order to prepare for the chocolate.
- Melt the chocolate and coconut oil in the microwave in 20 second bursts, stirring between each until smooth.
- Remove the dates from the freezer and dip the open side into the chocolate then place on a lined plate or baking sheet. Repeat with remaining dates and then drizzle any remaining chocolate over top and sprinkle with sea salt.
- Freeze for at least 20 additional minutes to set.
- Enjoy!
Notes
Nutrition
Calories: 168kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 52mg | Potassium: 270mg | Fiber: 3g | Sugar: 18g | Vitamin A: 38IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg
