Date-Stuffed Peanut Butter Cups

Date-Stuffed Peanut Butter Cups

Soft dates hide a peanut butter center, all wrapped in a snappy chocolate shell.

Total 55 min Makes 12 cups Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Peanuts, Tree nuts, Soy

These no-bake treats layer melted chocolate around dates stuffed with peanut butter, creating a chewy, creamy, and crisp bite in one small cup. They come together quickly in a muffin tin and chill until firm, making them a good make-ahead snack or dessert for gatherings.

Ingredients

  • 12 large Medjool dates, pitted
  • 1/3 cup creamy peanut butter
  • 2 cups semisweet chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 teaspoon flaky sea salt, plus more for topping

Method

  1. Line a 12-cup muffin pan with paper or silicone liners.

  2. Slice each date lengthwise on one side and remove the pit, keeping the date mostly intact.

  3. Spoon about 1 teaspoon of peanut butter into each date and press closed around the filling.

  4. Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and fully melted.

  5. Spoon about 1 tablespoon of melted chocolate into the bottom of each liner, tilting to coat the base evenly.

  6. Place one peanut butter-stuffed date into each cup, pressing gently into the chocolate.

  7. Spoon the remaining melted chocolate over each date, covering completely and smoothing the tops.

  8. Sprinkle the tops lightly with flaky sea salt.

  9. Refrigerate until the chocolate is firm and set.

  10. Peel away the liners just before serving. Store leftovers in an airtight container in the refrigerator.

Rate this recipe

★ 4.1 (1)

Date-Stuffed Peanut Butter Cups

These no-bake treats layer melted chocolate around dates stuffed with peanut butter, creating a chewy, creamy, and crisp bite in one small cup. They come together quickly in a muffin tin and chill until firm, making them a good make-ahead snack or dessert for gatherings.

55 min 12 cups 165 cal

Ingredients

  • 12 large Medjool dates, pitted
  • 1/3 cup creamy peanut butter
  • 2 cups semisweet chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 teaspoon flaky sea salt, plus more for topping

Method

  1. 1

    Line a 12-cup muffin pan with paper or silicone liners.

  2. 2

    Slice each date lengthwise on one side and remove the pit, keeping the date mostly intact.

  3. 3

    Spoon about 1 teaspoon of peanut butter into each date and press closed around the filling.

  4. 4

    Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and fully melted.

  5. 5

    Spoon about 1 tablespoon of melted chocolate into the bottom of each liner, tilting to coat the base evenly.

  6. 6

    Place one peanut butter-stuffed date into each cup, pressing gently into the chocolate.

  7. 7

    Spoon the remaining melted chocolate over each date, covering completely and smoothing the tops.

  8. 8

    Sprinkle the tops lightly with flaky sea salt.

  9. 9

    Refrigerate until the chocolate is firm and set.

  10. 10

    Peel away the liners just before serving. Store leftovers in an airtight container in the refrigerator.