A soft date, a spoonful of peanut spread and a thin layer of dark chocolate are all it takes to make a generous no-bake treat. We like this recipe because the contrasts are immediate: a tender fruit, a creamy centre and a crisp chocolate shell, with every ingredient still clearly recognisable.
Why dates, peanut and dark chocolate work together
Dates bring a dense, caramel-like texture. Dark chocolate adds gentle bitterness, while a few flakes of fleur de sel sharpen the finish. Our Peanut Spread is made with 70% peanuts, orange blossom honey, vanilla seeds, cocoa butter, rapeseed oil, sunflower lecithin and fleur de sel. Its creamy consistency makes it easy to fill the dates without preparing a separate filling.
Ingredients for 12 stuffed dates
- 12 large, soft dates, such as Medjool dates
- 100–120 g of our Peanut Spread
- 80 g dark baking chocolate
- A small pinch of fleur de sel
- Optional: 1 tablespoon unsalted peanuts, roughly chopped
Allergen note: this recipe contains peanuts. Our spread may also contain traces of nuts. Check the chocolate label as well, especially if milk, soya or nut allergies are relevant.
How to make peanut-stuffed dates
1. Split and stone the dates
Cut each date lengthways without slicing all the way through. Remove the stone and gently open the fruit to create a pocket. If the dates are particularly sticky, wipe the knife between cuts for a cleaner finish.
2. Add the peanut centre
Spoon roughly one teaspoon of Peanut Spread into each date. A small mound is enough; overfilling makes the centre spill out when the chocolate is added. Press the edges in slightly while leaving the filling visible.
3. Melt the chocolate gently
Break the chocolate into small pieces and melt it slowly over a bain-marie. The base of the bowl should not touch the water. Stir once the pieces begin to soften, then remove the bowl from the heat as soon as the chocolate is smooth and glossy.
4. Coat and allow to set
Arrange the dates on baking parchment. Dip them halfway into the chocolate or drizzle it over the top. Add a few flakes of fleur de sel straight away, followed by chopped peanuts if using. Chill only until the chocolate has set.
Our tips for the best texture
- Use supple dates: they open without tearing and contrast nicely with the set chocolate.
- Stir the spread when needed: if a little natural oil has risen to the top, mix it back in slowly until the texture is even.
- Keep the heat gentle: slowly melted chocolate is less likely to become thick or grainy.
- Season lightly: a few salt flakes are enough because our spread already contains fleur de sel.
Three ways to serve them
As bite-sized treats
Once the chocolate has set, cut each date in half. The smaller pieces are easy to share alongside coffee or tea.
With extra crunch
Sprinkle chopped peanuts over the wet chocolate. This adds texture without changing the balance of the recipe.
As a plated dessert
Serve two dates with a few slices of fresh pear. The fruit brings a lighter finish and sits naturally alongside the vanilla notes in the spread.
Storage and serving
Keep the stuffed dates in a sealed container in the refrigerator so the chocolate and filling are protected from moisture and other food aromas. Take them out a few minutes before serving to let the date and peanut centre soften slightly. Keep them away from prolonged heat.
A short recipe built around texture
There is very little preparation here, but the small details make the difference: soft dates, a measured filling, gently melted chocolate and salt added at the right moment. If you would like to try the creamy base of the recipe, discover our Peanut Spread.
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