These delicious bite-sized date snickers taste exactly like a snickers bar but with simple ingredients. Each Medjool date is stuffed with creamy peanut butter and chopped peanuts then dipped in chocolate, and sprinkled with more peanuts and flakey sea salt. Gluten-free and Vegan.
It's amazing how these simple stuffed chewy dates taste exactly like a real snickers bar! Truth be told, they are so much better.
There are only six ingredients in total, which include dates, peanut butter, chopped peanuts, dark chocolate, coconut oil, and flakey sea salt. It's a much healthier option compared to most processed candy bars.
Snicker dates can be made as a healthier indulgence to satisfy any sweet tooth or for holidays such as Easter and Halloween.
For more simple candy recipes, check out my cookie dough truffles, peanut butter chocolate balls, and mummy rice krispie treats.
Also check out my favorite date recipe, bacon-wrapped dates stuffed with goat cheese.
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Why you will love this recipe
- Natural Ingredients- This date snickers recipe has just a handful of ingredients. A clean healthier alternative that tastes exactly like the classic candy bar snickers!
- Easy to Make - This healthy treat can be made in 45 minutes!
- Make them Ahead - This recipe can easily be made days before serving.
Ingredients
- Large Medjool Dates: Look for larger size, soft, sweet Medjool dates.
- Peanut Butter: I prefer to use natural peanut butter with the only ingredient being peanuts, no added sugar or oils. You can of course use any nut or seed butter of your choice.
- Chopped Peanuts: Chopped salty peanuts give these stuffed dates a great taste and texture.
- Dark Chocolate: You can use any chocolate of your liking.
- Refined Coconut Oil: Coconut oil will help stabilize the chocolate coating. Choosing refined coconut oil removes the coconut taste.
- Flakey Sea Salt: Gourmet flakey sea salt gives these chocolate-covered stuffed dates the perfect salty-sweet combination.
Instructions
Using a sharp knife, carefully cut a slit in each date and remove the pit. Line a baking sheet with parchment paper.
Place the dates in a single file line on the baking sheet.
Spoon or pipe the peanut butter into the center of each date, (about ½ -1 teaspoon depending on the size of the date). Add a few peanuts to the center, then carefully close the date. Stick the dates in the freezer for 15 minutes.
In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave until fully melted, about 90 seconds, removing and stirring for every 30-second increments.
Remove the dates from the freezer. Insert a toothpick into the center of the date, about a quarter of the way through, and dip the date into the melted chocolate until fully coated.
Place the date back onto the parchment paper, removing the toothpick. Sprinkle with chopped peanuts and a sprinkle of flaky salt.
Repeat until all the dates are fully coated, then return the pan to the freezer for another 15 minutes.
After 15 minutes remove the pan from the freezer once more. Cut away any excess chocolate for a more polished look. Serve.
Substitutions
- Nut butter - You can use any nut butter of your choice including regular or crunchy peanut butter, almond butter, or cashew butter.
- Nut allergy - You can swap the peanuts and peanut butter with sunflower butter.
- Vegan - Everything in this recipe is naturally vegan, just make sure to check the label on your nut butter and that you choose vegan chocolate.
Tips For Making Snickers Dates
- Use a piping bag - Add the peanut butter into a disposable pastry bag or zip lock bag and cut off the tip. Piping allows for more control and keeps the dates looking neater.
- Have your toppings ready - After coating the dates in the chocolate, they will quickly harden due to the coldness of the freezer. Have a small bowl of chopped peanuts and flaky sea salt nearby to quickly top off the dates before hardening.
- Fresh dates - Soft fresh Medjool dates will produce the best results.
- High-quality chocolate - Use any high-quality chocolate of your choice. I strongly recommend 60% and higher for lower overall sugar content.
- Freeze twice if using natural peanut butter - Depending on how solid your nut butter is, you may not have to initially freeze the dates prior to dipping them in chocolate. Natural nut butter tends to be a bit runny, therefore freezing them prior to dipping them in chocolate allows the nut butter to firm up a bit.
Storage
You can store these snickers-stuffed dates in an airtight container in the refrigerator for up to a week, or tightly sealed in the freezer for up to 2 months.
FAQ
Dates contain natural sugars but have a lower glycemic index due to their fiber. Of course, everything in moderation is recommended.
Yes, you can replace the peanut butter with any other nut butter of choice including cashew butter or almond butter. For those with peanut allergies, use sun butter instead.
No, the coconut oil is optional but helps thin the chocolate for an easier coating, and creates a glossy shine. Note that if skipping the coconut oil, the chocolate may melt on your fingertips more quickly when handling.
Recipe
Homemade Chocolate Covered Date Snickers Recipe
Ingredients
- 12 Medjool dates
- ¼ cup peanut butter
- ¼ cup chopped peanuts, divided for stuffing in dates and for sprinkling on top
- 8 ounces dark chocolate
- ½ tablespoon coconut oil
- flaky sea salt, sprinkle on top
Instructions
- Slice your dates lengthwise and remove the pit. Place them slit-side up on a parchment-lined baking sheet.
- Spoon or pipe the peanut butter into the center of each date, (about ½ -1 teaspoon depending on the size of the date). Top the peanut butter with a few crushed peanuts, then close each date. Stick the dates in the freezer for 15 minutes.
- In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave until fully melted, about 90 seconds, removing and stirring for every 30-second increments.
- Remove the dates from the freezer. Insert a toothpick into the center of the date, about a quarter of the way through, and dip the date into the melted chocolate until fully coated. Place the date back onto the parchment paper, removing the toothpick. Sprinkle with chopped peanuts and a sprinkle of flaky salt. Repeat until all the dates are fully coated, then return the pan to the freezer for another 15 minutes.
- After 15 minutes remove the pan from the freezer once more. Cut away any excess chocolate for a more polished look. Serve.
Notes
-
- Use a piping bag - Add the peanut butter into a disposable pastry bag or zip lock bag and cut off the tip. Piping allows for more control and keeps the dates looking neater.
-
- Have your toppings ready - After coating the dates in the chocolate, they will quickly harden due to the coldness of the freezer. Have a small bowl of chopped peanuts and flaky sea salt nearby to quickly top off the dates before hardening.
-
- Fresh dates - Soft fresh Medjool dates will produce the best results.
-
- High-quality chocolate - Use any high-quality chocolate of your choice. I strongly recommend 60% and higher for lower overall sugar content.
-
- Freeze twice if using natural peanut butter - Depending on how solid your nut butter is, you may not have to initially freeze the dates prior to dipping them in chocolate. Natural nut butter tends to be a bit runny, therefore freezing them prior to dipping them in chocolate allows the nut butter to firm up a bit.
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