Why I Love This Recipe

These taste like the perfect little candy bar, but they’re made with simple, wholesome ingredients. Soft, chewy dates are filled with a creamy peanut butter cookie dough mixture, then topped with a layer of rich chocolate and a sprinkle of flaky sea salt. Every bite has the best combination of sweet, salty, chewy, creamy, and crunchy. They’re incredibly easy to make, satisfy a sweet craving, and keep well in the fridge whenever you need a quick treat.

Enjoying The Leftovers

These are perfect for making ahead since they keep well in the refrigerator. Grab one straight from the fridge whenever you’re craving a little something sweet.

Storing

Store the stuffed dates in an airtight container in the refrigerator for up to 1 week. For a firmer, chewier texture, you can also keep them in the freezer for up to 2 months.

When you’re ready to eat

Enjoy them straight from the refrigerator, or let them sit at room temperature for 5-10 minutes if you prefer a softer bite.

Cookie Dough Date Bites
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Cookie Dough Date Bites

These Peanut Butter Cookie Dough Stuffed Dates combine naturally sweet Medjool dates with a creamy peanut butter cookie dough filling, rich chocolate, and flaky sea salt. They're an easy no-bake dessert that's packed with flavor and tastes like a healthier candy bar.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
US M
Servings 15

Ingredients

  • 15 dates, pitted
For the cookie dough mixture
  • 1/2 cup coconut flour
  • 1/3 cup runny peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/4 cup chocolate chips
  • 2-3 tbsp milk
For the chocolate topping
  • 1/2 cup chocolate chips
  • 1 tbsp coconut oil
  • Flaky sea salt to taste
US – M

Instructions

  • In a medium bowl, combine the coconut flour, peanut butter, maple syrup, vanilla, and chocolate chips. Add 2 tbsp of milk and mix until a dough forms. If the mixture feels too dry, add more milk one tablespoon at a time until it comes together. Set aside.
  • Line a plate or small baking sheet with parchment paper. Slice each date open, press them flat, then add them to the plate.
  • Scoop the cookie dough mixture into each date, dividing it evenly.
  • In a small bowl, combine the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring between each, until fully melted and smooth.
  • Drizzle or spoon the melted chocolate over each stuffed date, then finish with flaky sea salt.
  • Freeze for at least 30 minutes, or until the chocolate has fully set.
  • Store in an airtight container in the fridge or freezer.

Equipment

small baking sheet
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 133kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Fiber: 2g