Chocolate Peanut Butter Stuffed Dates
Wow! I can’t believe it took me so long to jump on the peanut butter stuffed date trend. I don’t know why I haven’t tried this sooner, but oh my! It’s so incredibly simple to fix-up and that perfect bite for that sweet tooth. My first reaction when trying the peanut butter stuffed date was that it tasted like a Reese’s Pieces, but obviously without the chocolate. I had my mom try it, and she said it tasted like a peanut butter and jelly, but without the bread. So the next time I tried it, I totally tasted a peanut butter and jelly— but was determined to make a more Reese’s Pieces taste. So off to the kitchen I went to experiment, and these delicious treats were born.
This recipe is specific to the chocolate peanut butter dates, but feel free to mix and match and make your own variations! For on the go, the peanut butter stuffed dates is a great option! Almond butter works too, though for me personally I like the peanut butter option best! I have seen others stuff dates with other nut/ seed butters. I know cashew cream stuffed dates is on my list to try.
These delicious treats are simple, yet packed with flavor. Eat them as you make them, or store them in the freeze for a different texture! I love them both ways.
- ~18-20 Medjool dates*
- Peanut Butter, as needed
- 1/4 cup pecans
- 1/2 cup raw almonds (or 1/2 cup almond flour)
- 1/4 cup dates, pitted
- 2 Tablespoons chocolate powder
- 2 tablespoons- 1/4 cup water
- Add the almonds to a food processor (or a high speed blender might work). Blend until fine like flour (or use almond flour). Add 1/4 cup of dates (with the pits removed), chocolate powder, and water. Start with 2 tablespoons, and add up to about 1-2 tablespoons more if needed. Blend until the mixture is fairly smooth.
- Remove pits from about 18- 20 dates. To do so, slice carefully down the center (the long way) and remove the pit.
- Take a few pecans, and crush them with a fork. Crush more as needed throughout the process.
- Layer the dates with the chocolate, top it with a small amount of peanut butter (you might find it helpful to scoop some in a bowl so your spoon doesn't get chocolate in the container), and then sprinkle with the pecans. Repeat this until the dates are filled.
- Store the dates in an airtight container in the fridge or freezer*. Enjoy!
- *The number of dates needed might vary depending how big they are or how much you fill them up. I originally made this batch with double the amount of chocolate fudge, and after filling about 26 or so dates, decided to package the rest of the fudge up. I am guessing it would have been enough to make at least 10 more dates.
- *If you have leftover fudge, enjoy on it's own, make more stuffed dates, or blend if with soy milk, almond milk, or just water and warm it up for a healthy hot chocolate.
- *The freezer variation is much cleaner to eat, in my opinion. Both options taste great, but I love the texture of the freezer variation.
- *Pictured here is the fridge variation. I discovered the freezer method after photographing.
