Ingredients
- 12 Medjool dates, pitted
- 6 to 12 teaspoons creamy peanut butter
- 3 tablespoons crushed peanuts
- 3/4 cup dark chocolate chips
- 1/2 teaspoon coconut oil
- Flaky sea salt, optional for topping
Instructions
- Slice each Medjool date lengthwise and remove the pits if necessary.
- Fill each date with about 1 teaspoon of creamy peanut butter.
- Sprinkle crushed peanuts over the peanut butter filling.
- Press the dates gently closed and shape them into small bars.
- Line a tray or plate with parchment paper.
- Add the dark chocolate chips and coconut oil to a microwave-safe bowl.
- Microwave in 10-second intervals, stirring between each interval, until smooth and melted.
- Using two forks, dip each stuffed date into the melted chocolate until fully coated.
- Lift the coated dates and tap gently to remove excess chocolate.
- Place the coated dates onto the parchment-lined tray.
- Drizzle with extra chocolate and sprinkle with flaky sea salt if desired.
- Freeze for about 5 minutes or until the chocolate is set.
- Serve immediately or refrigerate for later.
Notes
- Medjool dates work best because of their soft caramel-like texture.
- Coconut oil helps create a smoother chocolate coating.
- Use dairy-free chocolate chips to keep the recipe vegan.
- Crunchy peanut butter can be used for additional texture.
- Store in the refrigerator for up to 2 weeks.
- Freeze in an airtight container for up to 2 months.
- Allow frozen Date Snickers to sit at room temperature for 10 to 15 minutes before eating.
- Sunflower seed butter works well for a nut-free option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 12g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
