Dark Chocolate Covered Peanut Butter Mousse Stuffed Dates
Dark Chocolate Peanut Butter Mousse Stuffed Dates. You read that right. It’s a mouthful, isn’t it? But how else to describe these insanely decadent treats. My goodness, the melt-in-your-mouth factor is outta control with these little morsels. They’re like, that roll your eyes, oooh and ahhhh kinda good.
Peanut Butter Mousse + Dates Forever
Yesterday, I made the peanut butter mousse portion of this recipe for a dessert but I found it to be too rich to eat by itself. What to do, what to do. I’d been thinking of making chocolate-covered dates for a while and I was just going to stuff them with peanut butter or tahini but then….I had the wild idea of stuffing the mousse inside medjool dates and covered them in chocolate.
Dare I? Oh, yes, I dare.
What You Need To Make These
To whip up these gorgeous stuffed dates, you only need a few ingredients.
You could make them with regular dates but I find medjool dates allow you to stuff in more of the to-die-for peanut butter mousse. Plus medjool dates are so plump and sweet, I’d definitely recommend using them if you can get your hands on some.
As for the chocolate, you can purchase this dark chocolate bar from Amazon but most grocery stores should carry a dairy-free bar that will work just fine in this recipe. Simply read the label and make sure it doesn’t contain any milk products.
Most quality dark chocolate bars don’t so you shouldn’t have a problem finding one. You could also use dairy-free chocolate chips or chocolate morsels.
How to Make Coconut Cream
To make the coconut cream needed for the recipe, you’ll have to place a can of good quality coconut milk in the fridge overnight. By placing the can in the fridge, the fat separates from the water and you end up with beautiful, rich, decadent coconut cream. To use it, simply scoop it out of the can and into a bowl or container. If you wish, you can save the leftover water for smoothies or other recipes.
I usually use Thai Kitchen coconut milk but Whole Foods carries a good one as well. Some less expensive brands may be okay too but the fat content does vary from brand to brand. You can experiment to see if the kind you use will provide enough coconut cream for the recipe. I used Thai Kitchen coconut milk for this recipe and after sitting in the fridge overnight about 2/3 to 3/4 of the can separated into cream.
Melt and Stuff!
Once you’ve whipped up the mousse, it’s just a matter of melting the chocolate and dunking the stuffed dates. At this point, your mouth should be watering but worry not, it’s only a short while longer until they’ll be ready!
Now the hard part…
The only hard part about making these stuffed dates, is waiting for the chocolate to harden. After you’ve covered all the dates in chocolate, place them in the fridge to set and about 20 minutes later you’re ready to indulge. Normally, I have a hard time stopping at one treat, but honestly these are so decadent, one is so satisfying that it’s all you need.Print
- Take the refrigerated coconut milk out of the fridge, open and scoop the thick cream off the top, leaving the leftover water behind.
- 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 fluffy.
- Place the bowl in the fridge for at least 30 minutes to set.
- Start melting the chocolate and coconut oil in a double boiler (set a glass or metal bowl over a pot of boiling water).
- Make a small slice down each medjool date, take out the pit and place on a baking sheet lined with parchment or wax paper.
- Take the mousse out of the fridge and stuff a small spoonful into each date.
- 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.
- You will have extra peanut butter mousse from this recipe. Store it in the fridge to use as a dip for fruit, enjoy it as is, spread on banana bread or pancakes or use it for anything else you can think of!
- These will melt out of the fridge so keep refrigerated until ready to serve.
- If you don’t have time or don’t want to make the mousse, you can just stuff the dates with peanut butter or almond butter then cover in chocolate. They’re amazing just like that too!
Be sure to tag me on Instagram @runningonrealfoodif you make them so I can check them out! I love it when you guys make my recipes so do come back and leave a comment with any feedback you might have, hopefully you’ll love them as much as I did!