Chocolate Covered Peanut Butter Mousse Stuffed Dates
These chocolate-covered dates stuffed with creamy peanut butter mousse filling make an incredibly decadent treat that’s sure to impress!
- vegan, gluten-free and can be nut-free and sugar-free
- perfect for the holidays and special occasions
- easy to make with 6 simple ingredients
- customize with different nut butters and chocolate
- for a simpler recipe, skip the mousse and stuff the dates with your favourite nut or seed butter
- coconut cream – you can buy coconut cream or make your own with a can of full-fat coconut milk
- peanut butter – use natural peanut butter or substituted any other nut or seed butter
- maple syrup – naturally sweetens the mousse, can be substituted with agave or honey (not vegan)
- dates – medjool dates work best here for their size and sweet, caramel flavour
- chocolate – use dairy-free chocolate chips or any good dark chocolate
- coconut oil – optional but improves the consistency of the melted chocolate
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Instructions
Step 1. Make the coconut cream by placing a whole can of full-fat coconut milk in the fridge overnight. When you’re ready to make the mousse, open the can and scoop the thick cream off the top, leaving the watery portion in the can. This should produce about 1/2 cup of coconut cream.
Step 2. Make the peanut butter mousse by whisking together the coconut cream, peanut butter and maple syrup. Place the bowl in the fridge for at least 30 minutes to set.
Step 3. Prepare the dates by making a small slice down the centre of each and removing the pits. Place them on a parchment paper-lined plate or baking tray (use something you’ll be able to fit in the fridge or freezer).
Take the peanut butter mousse out of the fridge and stuff a small amount into the dates until you’ve used it all up.
Step 4. Melt the chocolate either in a double boiler or in the microwave in 15-second increments, stirring often and taking care not to burn.
Quick Tip: If you don’t have a double boiler, place a glass bowl over a small pot of boiling water, as shown in the photos below.
Step 5. Using a fork, dip each date into the melted chocolate, turning until it’s completely covered then placing back on the lined plate or tray.
Place in the fridge or freezer until the chocolate has hardened then enjoy a delicious, chocolate caramel peanut butter treat!
Notes and Tips
- Storing: Store the dates in the fridge or freeze until just before serving. Will keep in the fridge for up to 1 week or freezer (recommended) for up to 3 months.
- Nut-Free Option: Use tahini, sunflower seed butter or Wowbutter instead of peanut butter.
- Sugar-Free Option: Use sugar-free chocolate such as Lily’s stevia-sweetened chocolate chips and replace the maple syrup with stevia or other sugar-free sweetener of choice.
- Coconut-Free Option: If you don’t want to do the peanut butter coconut mousse, make this recipe super quick and easy (but still delicious!) by stuffing the dates with 1-2 tsp of your favourite nut or seed butter. Try tahini or almond butter – YUM!
- Vegan Peanut Butter Mousse Parfaits
- Pumpkin Mousse
- Vegan Chocolate Caramel Cups
- Vegan Chocolate Pretzel Truffles
- No-Bake Hazelnut Truffles
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Ultra-decadent, melt in your mouth, chocolate-covered dates that impress anyone who tries them!
- 1/2 cup coconut cream (either store-bought or made from 1 can of full-fat coconut milk)
- 1/4 cup peanut butter or other nut or seed butter of choice
- 2 tbsp pure maple syrup
- 14 medjool dates (you may need a few more or less)
- 100 g chopped dark chocolate or 2/3 cup dairy-free chocolate chips
- 1 tsp coconut oil, optional
- Place the whole can of coconut milk in the fridge overnight.
- Take the refrigerated coconut milk out of the fridge, open and scoop the thick cream off the top, leaving the leftover watery bit in the can (reserve for smoothies or oatmeal, if desired). You should get about a 1/2 cup of coconut cream.
- Place the cream in a bowl and whip vigorously with a spoon for about 30-45 seconds.
- Mix in the peanut butter and maple syrup and continue whipping until it’s creamy and full combined.
- Place the bowl in the fridge for at least 30 minutes to set.
- Line a plate or baking tray that will fit in the fridge or freezer with parchment paper. Remove the pits from the dates and make an opening big enough to stuff with the mousse.
- Take the mousse out of the fridge and stuff a small spoonful into each date until you’ve used it all up.
- Start melting the chocolate and coconut oil in a double boiler or in the microwave. If you don’t have a doubler boiler, make one by placing a glass or metal bowl over a smaller pot of boiling water. Add the chocolate and stir until smooth and creamy. If you’re using the microwave, place the chocolate in a glass bowl and melt, stirring every 15-second increments, until smooth and creamy.
- Using a fork, drop a stuffed date into the melted chocolate and roll around until it’s completely covered.
- Place back the lined baking sheet.
- Continue with the rest of the dates until all the chocolate is used up.
- Place in the fridge or freezer until the chocolate has hardened, about 15-20 minutes.
Storing: Store the dates in the fridge or freeze until just before serving as they’ll start to melt at room temperature after some time. Will keep in the fridge for up to 1 week or freezer (recommended) for up to 3 months.
Nut-Free Option: Use tahini, sunflower seed butter or Wowbutter instead of peanut butter. Any other nut or seed butter also works.
Sugar-Free Option: Use sugar-free chocolate such as Lily’s stevia-sweetened chocolate chips and replace the maple syrup with stevia or other sugar-free sweetener of choice.
If you don’t want to do the peanut butter coconut mousse, make this recipe super quick and easy (but still delicious!) by stuffing the dates with 1-2 tsp of your favourite nut or seed butter. Try tahini or almond butter – YUM!
- Serving Size: 1 date
- Calories: 119
- Sugar: 18 g
- Sodium: 22 mg
- Fat: 2.5 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 1.6 g
Keywords: chocolate covered dates, peanut butter dates
Originally published on February 22, 2015. Updated with new photos and text on November 3, 2020.