So much yum and goodness in one bite! This wholesome dessert is packed with protein!

CHEF

Priscilla Smith

CUISINE

American

DIFFICULITY

Beginner

NUTRITIONAL FACTS (Per Date)

172
Calories

8.5g
Fat

26.5g
Carbs

3.5g
Protein

With Chopped Almonds + Maldon Salt
A salty-sweet treat that hits every craving just right.

Why I Love This Snack

This is one of my favorite little treats to keep in the fridge when I want something sweet but still wholesome. It’s giving candy bar—but better. The creamy nut butter, rich dark chocolate, a sprinkle of crushed almonds, and my go-to Maldon sea salt create the perfect combo of sweet, salty, chewy, and crunchy. You really can’t go wrong.

Full Recipe in Details

This is one of those “no recipe” recipes that’s so easy to personalize. You can swap the nut butter, use white or milk chocolate, or even add shredded coconut or chia seeds on top. Have fun with it!

STARTING GUIDE

  • Cuisine: American

  • Prep Time: 10 mins

  • Fridge Time: 10 mins

  • Total Time: 20 mins

  • Calories: 172

  • Fat: 8.5g

  • Carbs: 26.5g

  • Protein: 3.5g

INGREDIENTS

  • Pitted Dates

  • Nut Butter

  • Dark Chocolate Morsels

  • Chopped Almonds

  • Malden Salt

  • Parchment Paper

GUIDE / INSTRUCTIONS

  • Prep your dates: If you’re using pitted dates, they’ll already be halved which makes things easy. If not, just cut them lengthwise with scissors and remove the pit.

  • Fill with nut butter: Add about ½ tablespoon of your favorite nut butter to each date and gently press it closed.

  • Melt the chocolate: Add your chocolate to a bowl and place it over simmering water (double boiler style). Stir slowly until it melts into a smooth, silky consistency. Skip the microwave—it tends to scorch your chocolate!

  • Dip the dates: Roll each stuffed date into the melted chocolate until fully coated, then place it on parchment paper. (Seriously—use parchment. I’ve learned the hard way and lost half my chocolate to the cutting board.)

  • Top while warm: While the chocolate is still soft, sprinkle each one with chopped almonds and Maldon salt.

  • Chill: Place the tray in the fridge until the chocolate hardens. If you’re impatient like me, 10 minutes in the freezer does the trick!

  • Store: Keep these in the fridge—they’ll stay firm and fresh for a week (if they last that long).

NOTES

I usually use Pfib peanut butter, but I’ve made these with almond butter and cashew butter too—every version is delicious. So go with what you love!

Disclaimer

I’m not a nutritionist or dietitian—just someone who loves food and enjoys sharing what works in my own kitchen. All nutritional information is estimated using standard ingredient data and should be considered an approximation.

This recipe is a recreation, not an original creation. I don’t claim it as my own—it’s simply my version of a favorite, with personal touches and storytelling added along the way.

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By Published On: March 25th, 2025Categories: , , , 0 Comments on Chocolate Peanut Butter Date

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