Pin it
When you bite into these Date Treats, you'll get that amazing mix of chewy, smooth, crunchy, and chocolatey flavors that hits the spot without any processed stuff. Medjool dates naturally taste like caramel, and when paired with creamy peanut butter, they really remind you of that famous candy bar we grew up with. I stumbled on this snack during a healthy eating program, and now it's my favorite guilt-free sweet treat.
I gave some to my candy-loving teenage nephew just days ago. He quickly ate three in a row and wanted to take extras home. His face was priceless when I told him they're mostly just dates - he couldn't believe it!
Key Components
- Medjool dates: You can't substitute these - their big size, softness, and natural caramel taste are crucial. Go for plump, glossy ones that feel soft when you press them.
- Natural peanut butter: Pick one that only contains peanuts and salt for the best taste. The runny kind spreads much better.
- Dark chocolate: I like using 70% cocoa for just the right sweetness and depth, but you can go darker or lighter.
- Roasted peanuts: Get them unsalted so you can control how salty your treats turn out. Chop them roughly for better texture.
- Flaky sea salt: This last touch isn't required but really makes the sweetness pop with a nice contrast.
Pin it
Step-by-Step Method
- Getting Dates Ready
- Pick big, fresh Medjool dates. Cut them lengthwise with a small knife. Pull out the pit but keep the date whole. Open them slightly to form a cavity. For bark style, lay them out in one layer.
- Adding the Filling
- For stuffed style, put some peanut butter into each date cavity. Push chopped peanuts into the peanut butter. Lightly squeeze dates to close around filling. For bark style, spread peanut butter across all the flattened dates. Add a thick layer of chopped peanuts on top.
- Chocolate Prep
- Break your chocolate into small chunks to help it melt evenly. Warm it in the microwave at half power, stopping every 30 seconds. Mix well between each heating. You can add a bit of coconut oil to make it smoother. Stop once it's just melted – don't cook it too long.
- Putting It All Together
- For stuffed dates, dunk each filled date into the melted chocolate. Use two forks to help coat it completely and lift it out. For bark style, pour melted chocolate over your nut-covered layer. Spread it to the edges with a flat knife. Quickly sprinkle salt on top before the chocolate hardens.
My first try was a tasty disaster! Now I've learned to keep everything cold between steps for a much neater finished product.
Perfect Presents
These treats make wonderful handmade gifts. I put them in small boxes with parchment paper lining and keep them cold until right before I give them away.
Party Pleasers
When hosting dinner parties, I create tiny versions using smaller dates and serve them as unexpected sweet bites with after-dinner coffee.
These date goodies have completely changed my approach to dessert. Instead of fighting my sweet cravings, I've found a way to satisfy them with foods that actually do my body good. Making these connects me to what I eat in a way that store-bought candy never did.
Pin it
Frequently Asked Questions
- → Can I swap medjool dates for another type?
- Medjool dates are best since they're bigger, softer, and have a caramel kick, but you can swap in other dates if that's what you've got.
- → Can crunchy peanut butter work in this?
- Totally, crunchy peanut butter adds a fun texture and works just as well!
- → Do I need coconut oil for melting chocolate?
- Not at all! Coconut oil makes it silkier and helps it chill better, but it’s optional.
- → How should I store leftovers?
- Keep it in an airtight container in the fridge for up to two weeks, or freeze to enjoy even later.
- → Is there a nut-free version for this?
- Yes, swap peanut butter with sunflower seed butter and use seeds like pumpkin seeds instead of chopped nuts.