Chocolate Peanut Butter Stuffed Dates
on Nov 04, 2020, Updated Aug 29, 2024
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These chocolate peanut butter stuffed dates with creamy peanut butter mousse filling make an incredibly decadent treat that’s sure to impress!
About the Recipe
These delectable bites are easy to make with 6 simple ingredients and are vegan and gluten-free.
They’re perfect for holidays and special occasions or just stashing in the freezer for a daily treat. You can customize the filling with different nut butters or for a simpler recipe, skip the mousse and simply stuff the dates with your favourite nut or seed butter.
This Pumpkin Mousse or Aquafaba Chocolate Mousse would also be delicious for the filling. For another use for the peanut butter mousse, try these Vegan Peanut Butter Mousse Parfaits
Ingredient Notes
- 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: 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
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Dietary Adjustments
- 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!
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. Add this or store-bought coconut cream to a bowl.
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 photo 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!
More Easy Desserts
- Vegan Chocolate Caramel Cups
- Vegan Chocolate Pretzel Truffles
- No-Bake Hazelnut Truffles
- Salted Caramel Tahini Cups
- Homemade Vegan Ferrero Rocher
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Chocolate-Covered Stuffed Dates
Ingredients
Instructions
- 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.
Notes
Nutrition
Originally published on February 22, 2015.
A friend made these and said they were a hit at the office party.
These treats make me feel like I’m a professional chocolate maker!
It’s so simple to put together, and the cooling time even encourages me to clean up my kitchen a little extra.
Every recipe I’ve ever tried from here has been a hit. I love how it perfectly showcases that food can be both pleasurable and nourishing.
Cooking recipes from this blog feels like self care 👌🏻
Question- could I use a can of coconut cream from Trader Joe’s instead of fridging and scooping the cream from coconut milk? I have both, just wondered if this might save a step 🙂
Thank you for this!
I think that should work but I’m in Canada so I don’t have access to Trader Joe’s to try it out, sounds like it should be fine though!
These look amazing! And do you have a recipe somewhere for the protein truffles you mention making with basically the mousse? When you say you added “protein” did you mean protein powder?
It is also possible to buy cans of just coconut cream–without all the watery portion. I know Trader Joe’s carries it in their own brand, and I think I’ve heard there are others, but I haven’t seen them.
Yes, I meant protein powder. I don’t have an exact recipe for them, I usually just wing it but I’ve been thinking of working it in to recipe at some point. I’ve come across coconut cream in stores here and there but I always just make my own. I’ll use the leftover water for smoothies or curries 🙂
That filling……YUM!
They are pretty insane, ahah! I have to stop making such delicious things, or at least invite more people over to eat them all. And yes, any nut butter will work totally fine!