These easy chocolate covered dates stuffed with peanut butter are such are so delicious and moreish. They're vegan, gluten-free, and take less than an hour to prepare. Perfect for when you want a healthier snack.
Slice into the dates lengthways and remove the pits and place them on a tray lined with parchment paper.
Add one teaspoon of peanut butter to the center of each date. Place the stuffed dates back on the tray and freeze for 30 minutes.
Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly.
Once melted, dip the stuffed dates in the chocolate, using 2 forks to lift them, and set them back onto the tray lined with parchment paper. Sprinkle with sea salt flakes. Freeze for another 10 minutes to set.
Storage
Store the stuffed dates in an airtight container and refrigerate. They should keep well for up to 10 days.
Notes
Store fresh dates in the fridge, not at room temperature. They actually hold their freshness much better in the fridge.
Chill the peanut butter before stuffing the dates. Nut butter stiffens up slightly in the fridge, so it will be less runny. This makes it easier to stuff the dates without the peanut butter oozing out everywhere as you're trying to fill them!
Freeze the stuffed dates before coating them in chocolate. This prevents the peanut butter from running into the melted chocolate, giving them a neater appearance.
Temper the chocolate for a shiny professional look to your stuffed dates. I recommend tempering by seeding which is an easy and effective method.