Peanut Butter Crunch Stuffed Dates
Servings 9
Ingredients
- 9 medjool dates, pitted, splayed open*
- ¼ cup natural peanut butter
- ¼ cup toasted peanuts, roughly chopped
- 1 tsp virgin coconut oil, melted
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- Cacao nibs (optional)
- Flaky salt (optional)
- *If you only have deglet dates or another variety, that’s fine too! They will just be less meaty and smaller, so you may need to use more.
Items you can prep ahead (optional)
- Pit and open up the dates
- Make peanut butter filling
- Stuff the dates and freeze!
Instructions
- If you only have deglet dates or another variety, that’s fine too! They will just be less meaty and smaller, so you may need to use more.
- In a small bowl, mix together the peanut butter, nuts, oil, vanilla, and cinnamon. If peanut butter is not salted, add ¼ teaspoon salt.
- Fill each date with about 1 teaspoon peanut butter filling (depending on size of the date), pressing the filling into the opening of the date. Top with cacao nibs and flaky salt (if using).
- Place in the freezer for at least 30 minutes to solidify, then transfer to an airtight container in the fridge or freezer. If storing in the freezer, let them sit out for 10 or so minutes before devouring!
Notes
Substitutions:
- Substitute the peanut butter with almond butter, cashew butter, or sunflower butter.
- Use any chopped toasted nut (or sunflower or pumpkin seeds) in place of peanuts.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Leftovers + Repurposing:
- I like these best straight out of the fridge - the dates get chewy and dense like caramel. Yum! If eating from frozen, let them sit out for at least 10 minutes to soften.