You guys, these chocolate covered stuff dates are MASSIVELY addicting.
You literally can not have just one.
We certainly tried but they’re so easy to just pop in your mouth.
They’re a one-biter, that’s for sure.
And the flavors: sweet, caramel from the date, nutty from the nut butter, and chocolatey and salty from the exterior.
SERIOUSLY, GET TO MAKING THESE!
Chocolate covered stuffed dates is your next dessert to always have on hand
We could make my chocolate mug cake but we currently have a giant batch of these chocolate covered stuffed dates in the fridge downstairs to devour.
The best one-bite dessert, ever!
It quickly curbs your sweet tooth!
Can I use semi-sweet chocolate?
Can I use white chocolate?
You could but I don’t recommend it.
What do dates taste like?
They’re nature’s caramel!
They’re sweet and a great way to curb those sugar cravings.
They are a cross between prunes and figs.
Can I use pitted dates?
Highly encouraged if you can find them, otherwise you’ll be pitting them yourself!
Can I use other nut butters?
Yes! I used peanut butter but any natural butter is great.
Cashew, almond, pecan, etc.
Do I have to use natural nut butter?
It’s preferred because it’s easier to work with and it won’t get super solid in the fridge.
Can I use crunchy nut butters?
Yes, you can but just make sure they’re natural.
Do I need to use coconut oil?
It’s highly recommended because the coconut oil helps the chocolate harden and it also gives it that nice shiny gloss!
Can I melt the chocolate on the stove?
Only via a double boiler method. Definitely not directly in the pot; it’s too hard to control that way and it’s too easy to burn.
My chocolate burned
My chocolate seized, it’s like a paste
Unfortunately, you’ll have to start over.
My nut butter keeps oozing out out of the dates
You’re putting too much into it.
I know that this is a chocolate covered stuff date but you can’t over stuff it otherwise it’ll ooze out!
The nut butter is mixing with the chocolate mixture
It’s not set enough; pop it in the fridge for a little longer.
Do I have to refrigerate overnight?
No, you don’t, but the chocolate gets firmer and it’s easier to handle/eat without it getting all over your fingers.
It won’t melt as fast.
How long do these chocolate covered stuffed dates last for?
Haha, as long as you can withhold from eating these.
I would say you could keep them in a closed container for up to 10 days.
Can I freeze them?
What other toppings can I put on these?
Shredded coconut, chocolate shavings, whatever you think would be good on top of these!
Sea salt is always my favorite.
These chocolate covered stuffed dates are incredibly easy to make, eat, and are highly addictive.
- 16 ounces medjool dates, pitted
- 6 ounces high quality dark chocolate
- 2 tablespoons coconut oil, solid
- Your favorite natural nut butter, stirred
- Maldon sea salt flakes
Line a large baking sheet with wax paper and set aside.
Take a sharp paring knife and carefully slice the date lengthwise (not all the way, though!!) and remove the pit, if you got dates with pits still in tact.
If you got pitted dates, slice the date lengthwise but do not go all the way through to the other side.
Take a spoon and 1/2 teaspoon-ish and fill the date. The best way to do this is try to push as much of the nut butter into the two side "pockets" that the date has. Don't overfill. Carefully "close" the date and set it on the prepared baking sheet.
Place dark chocolate and coconut oil into a microwave-safe bowl. Microwave in 30 second increments, stirring after every 30 seconds, ensuring it doesn't burn or seize.
Once the chocolate has melted, carefully take the stuffed date and drop it (cut side up) into the melted chocolate. Using two forks, cover the date with chocolate then using one of the forks, get the fork underneath the date and lift it from the chocolate and tap gently against the bowl to let the excess chocolate drip off.
Using the other fork, carefully push the date onto the prepared baking sheet. Repeat until all dates are filled and dipped. Sprinkle sea salt on top or whatever topping you want.
Place into the refrigerator and let chill for at least 45 minutes, overnight is best but 45 minutes is enough to start eating them.