Nature's caramel at its finest with Chocolate Covered Dates with Peanut Butter, making this the perfect sweet treat. These are really quick and easy to make and are both nutritious and delicious at the same time!
Medjool dates are sweet and delicious and not only that, but they are also a good source of fibre with 1-1.5g per date and include vitamins and minerals, iron, potassium, B vitamins, magnesium and copper.
Having healthy snacks on hand makes a great alternative to a shop-bought chocolate bar. The average store bought chocolate bar contains a minimal nutritional value, whereas using ingredients like dates helps to support a healthy and balanced diet whilst adding nutritional value. Of course, dates are still a source of sugar, but they offer more bang for your buck when it comes to nutrition than your average chocolate bar.
Dates, as I mentioned above, are also a source of dietary fibre. Fibre is such an important macronutrient to include in the diet and has a whole host of health benefits to support you day to day and for the long term. Fibre, of course, helps to regulate bowel movements and is also really beneficial to support our gut microbiome, reduce LDL cholesterol and reduce the risk of colon cancer.
CHOCOLATE COVERED DATES WITH PEANUT BUTTER RECIPE FAQS
If this is your first time making this recipe or you have a question, please take the time to read through my FAQs for some extra tips, nutrient and free-from information.
What nutrients does the Chocolate Covered Dates with Peanut Butter recipe contain?
Medjool dates are a good source of fibre containing approximately 1-1.5g per date. They also contain vitamins and minerals iron, potassium, B vitamins, magnesium and copper.
I don’t have peanut butter, can I substitute it for something else?
Yes, you can use any type of nut butter for this recipe and almond or cashew butter also taste delicious.
Is this recipe Low GI or GL?
Dates are medium GI and GL and both peanut butter and dark chocolate (more than 85%) are Low GI and GL. The fat in peanut butter will slow absorption of the natural sugars in dates, ensuring a slower release of energy and a more balanced snack.
Is this recipe Low FODMAP?
Dates are only classified Low FODMAP with a serving of less than ⅓ date and both peanut butter and dark chocolate as classified as Low FODMAP.
For more information on FODMAPS, I recommend visiting for Monash University website.
Is this suitable for the freezer?
Yes this recipe can be stored in the freezer.
Can I use this recipe for my weekly meal prep?
Yes, you can make a batch of these to have some tasty snacks on hand.
What is this recipe free from?
This recipe is free from both gluten and dairy.
RECIPE METHOD
- Put a small slice into each medjool date to remove the pits.
- Once pits are removed, the next step is to add the peanut butter.
- Using a teaspoon, place ½ tsp peanut butter inside each date and close the opening of the date to seal it (this won’t be a tight seal but will help keep it together when you add the chocolate).
- Fill a saucepan with 1-2 inches of water and bring to the boil and turn the heat down to a simmer.
- Break the chocolate into squares and place into a heat safe bowl that will fit into the saucepan.
- Mix the chocolate regularly and it will start to melt.
- Once the chocolate is fully melted remove from the heat.
- Place the dates onto a baking tray or plate onto some greaseproof paper.
- Either pour or use a spoon to drizzle the chocolate over the dates.
- Then place the dates in the refrigerator to set the chocolate.
- Keep refrigerated for up to 5 days.
Chocolate Covered Dates with Peanut Butter
Ingredients
- 10 medjool dates
- 5 squares 85% or 90% dark chocolate (Lindt is my go-to)
- 5 tsp peanut butter
- 1 tbsp chopped peanuts (optional to decorate)
Instructions
- Put a small slice into each Medjool date to remove the pits.
- Once pits are removed, the next step is to add the peanut butter.
- Using a teaspoon, place ½ tsp peanut butter inside each date and close the opening of the date as this will help keep it together when you add the chocolate.
- Fill a saucepan with 1-2 inches of water and bring to the boil and turn the heat down to a simmer.
- Break the chocolate into squares and place it into a heat safe bowl that will fit into the saucepan.
- Mix the chocolate regularly and it will start to melt.
- Once the chocolate is fully melted remove it from the heat.
- Place the dates onto a baking tray or plate onto some non-stick paper.
- Either pour or use a spoon to drizzle the chocolate over the dates.
- Optional: decorate the dates before the chocolate sets with chopped peanuts or anything else you have to hand.
- Then place the dates in the refrigerator to set the chocolate.
- Keep refrigerated for up to 5 days.
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Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine specialising in skin health and is available for consultations online. Email amy@amysavagenutrition.com for further details.