Snickers Stuffed Dates (Vegan Chocolate Peanut Butter Bites)
These Healthy Snickers Dates are a quick, easy and vegan way to enjoy the classic Snickers flavour in a healthier form. Made with just six natural ingredients, they can be prepped in under 20 minutes, ready to enjoy over the coming week.
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Serves: 10 dates
Calories: 198kcal
Ingredients
- 10 medjool dates (pitted)
- 70 g crunchy peanut butter (5 tbsp (sub: smooth peanut butter or almond butter))
- 150 g dairy free dark chocolate chips (or a dark chocolate bar broken into small pieces, gluten free if required)
- 1 tsp coconut oil (optional *see note)
- 5 tsp chopped peanuts (15g (sub: chopped nuts))
- ⅛ tsp coarse sea salt (optional)
Instructions
- Use a sharp knife to cut into the dates lengthways. Cut to approximately half way through so that the date remains in one piece but you can get to the centre. Don’t cut the date into two separate pieces. Remove and discard the pit (stone) if you have not already done so.10 medjool dates
- Stir your peanut butter well to mix it together, even out the consistency and stir in any surface oil. You’ll need the peanut butter to be a thick but scoopable consistency.70 g crunchy peanut butter
- Place a baking tray or large flat plate on the kitchen worktop and line it with parchment paper.
- Fill the center of each date with the peanut butter. You’ll need around 1/2-3/4 tsp per date but it’ll depend on the size of your dates. Place the filled dates on the lined tray.
- Place the chocolate chips into a heat proof bowl and set it over a small saucepan of gently simmering water (without the bottom of the bowl touching the water).150 g dairy free dark chocolate chips
- Allow the chocolate to fully melt and then stir in the coconut oil until the melted chocolate is glossy.Note: You can use the microwave to melt the chocolate instead if you prefer. Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave in 10-15 second increments. Be careful not to over-heat otherwise the chocolate can burn and/or split.1 tsp coconut oil
- Place one of the filled dates in the bowl of chocolate and use a spoon to pour the melted chocolate over the top to fully coat it. Scoop it out of the bowl of melted chocolate carefully with a fork (don’t try to spear the date with the fork otherwise the filling may squidge out!).
- Let any excess melted chocolate drip off over the bowl and then place the chocolate coated date on the lined tray.
- Repeat with the rest of the filled dates.
- Whilst the chocolate is still wet, sprinkle the dates with chopped peanuts and a small sprinkle of sea salt. Note: Go easy on the salt, especially if your peanut butter is salted, just a a few grains will be plenty (you can omit the salt altogether if you prefer).5 tsp chopped peanuts, 1/8 tsp coarse sea salt
- Once all of the dates are coated in chocolate and decorated, place the tray in the fridge for around an hour until the chocolate has set firmly.
- Once fully set, store the dates in an airtight container in the fridge and consume within 1 week.Leftover melted chocolate? Use it to make more snickers dates! Or make ‘chocolate bark’ by pouring the melted chocolate into a parchment lined dish and sprinkling dried fruit and nuts on top. Refrigerate until set and then break into pieces.
Notes
Recipe inspired by: USA
* Adding a little coconut oil to melted chocolate adds shine to the chocolate and makes the chocolate slightly thinner, which makes it easier to coat the dates evenly, however, it can be omitted if you don’t have any.
Vegan / Dairy Free / Egg Free / Gluten Free
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 198kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 68mg | Fiber: 4g | Sugar: 20g | Net Carbohydrates: 22g
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