These chocolate nut & seed butter stuffed dates are sweet, salty, chewy, and taste like the perfect little freezer treat.
They only require five ingredients and about 10 minutes of prep, making them an easy option when you want something sweet after dinner without making a full dessert.
Heather used NuttZo Organic 7 Nut & Seed Butter Power Fuel Crunchy, which gives the dates a creamy, slightly crunchy center made with nuts, seeds, and sea salt. Paired with chewy organic Medjool dates, melted Ghirardelli chocolate, cinnamon, and flaky sea salt, every bite is rich, balanced, and so good.
If you cannot find the exact nut and seed butter, cashew butter or almond butter can work as an alternative.
A Little Peek at the Final Result
Before we get into the recipe, here’s a look at the finished chocolate nut & seed butter stuffed dates. They are rich, salty, chewy, and taste like the kind of freezer treat you will want to keep stocked.
Why You’ll Love These Chocolate Nut & Seed Butter Stuffed Dates
- Sweet and salty
- Made with only five ingredients
- No-bake
- Easy to prep ahead
- Naturally chewy from the dates
- Rich from the nut butter and chocolate
- Perfect straight from the freezer
- A simple after-dinner treat
They are also easy to make in a small batch, which makes them perfect to keep on hand for the week.
What You'll Need
This recipe keeps the ingredient list simple. Heather uses organic Medjool dates, NuttZo Organic 7 Nut & Seed Butter, Ghirardelli chocolate chips, ground cinnamon, and flaky sea salt.
Ingredients
- 10 organic Medjool dates
- Approximately ¼ cup NuttZo Organic 7 Nut & Seed Butter
- ½ cup Ghirardelli chocolate chips
- Ground cinnamon
- Flaky sea salt
Note: Heather used NuttZo Organic 7 Nut & Seed Butter Power Fuel Crunchy for this recipe. If you cannot find it, cashew butter or almond butter can be used as an alternative.
How to Make Chocolate Peanut Butter Stuffed Dates
Step 1: Slice the Dates
Carefully slice each date lengthwise without cutting all the way through the bottom. Remove the pit and gently open the date so it creates a little pocket for the nut & seed butter
Step 2: Add the Peanut Butter
Fill each date with approximately 1 teaspoon of NuttZo Organic 7 Nut & Seed Butter. Don't overfill them. A little goes a long way to create the perfect creamy center once the chocolate is added.
Step 3: Melt the Chocolate
Place the Ghirardelli chocolate chips in a microwave-safe bowl and microwave for 120 seconds, or until melted. Stir until the chocolate is smooth.
Step 4: Spoon the Chocolate Over the Dates
Spoon or drizzle the melted chocolate over the nut & seed butter-filled dates. This is the part where you can have fun with it. Add as much or as little chocolate as you’d like. You can fully cover the dates, lightly drizzle the chocolate over the top, or do a little bit of both.
They don't have to look perfect. A little messy chocolate makes them feel homemade in the best way.
Step 5: Add Cinnamon and Flaky Salt
Sprinkle the dates with ground cinnamon and top with flaky sea salt. The cinnamon adds warmth, and the salt balances the sweetness of the dates and chocolate.
Step 6: Freeze Until Set
Place the finished dates in the freezer for approximately 20 minutes, or until the chocolate has hardened.
Step 7: Enjoy
Enjoy straight from the freezer for a firmer bite, or let them sit at room temperature for a few minutes for a softer, chewier texture.
Tips for the Best Chocolate Peanut Butter Stuffed Dates
- Use soft Medjool dates: Medjool dates work best because they are naturally soft, chewy, and caramel-like. If your dates feel a little dry, let them sit at room temperature for a bit before slicing.
- Don't cut all the way through the date: Slice each date lengthwise, but keep the bottom connected so it opens like a little pocket. This helps hold the nut & seed butter inside.
- Do not overfill the peanut butter: About 1 teaspoon of nut & seed butter per date is usually enough. If you add too much, the filling may spill out once you add the chocolate.
- Have fun with the chocolate: You can fully cover the dates, lightly drizzle the chocolate, or do a little bit of both. Add as much or as little chocolate as you’d like.
- Add cinnamon before the chocolate fully sets: Sprinkling the cinnamon while the chocolate is still soft helps it stick better and adds a warm flavor to each bite.
- Freeze until the chocolate hardens: About 20 minutes in the freezer gives the dates a firmer bite. For a softer, chewier texture, let them sit out for a few minutes before eating.
- Make a batch ahead of time: These are great to keep in the fridge or freezer for an easy after-dinner treat or a quick sweet bite during the week.
Storage
- Store the stuffed dates in an airtight container in the refrigerator for up to one week.
- You can also keep them in the freezer for a longer-lasting treat. If they are frozen solid, let them sit at room temperature for a few minutes before eating.
- They are delicious cold, but letting them soften slightly gives the dates a chewier texture and makes the nut & seed butter center extra creamy.
Final Thoughts
These chocolate nut & seed butter stuffed dates are simple, sweet, salty, and so easy to make.
They are the kind of treat that feels special without requiring much time or effort. The dates are chewy, the nut & seed butter is creamy, the chocolate hardens into the perfect shell, and the cinnamon and flaky salt make every bite feel balanced.
Make a batch, keep them in the fridge or freezer, and grab one when you want a little something sweet.