Description
Make peanut butter stuffed dates rolled in crushed nuts in 10 minutes. Naturally sweet finger food with crunchy coating and creamy filling.
Ingredients
- 16 large Medjool dates, pitted
- ½ cup creamy peanut butter
- ¾ cup mixed nuts (almonds, pistachios, walnuts), finely chopped
- 2 tablespoons mini dark chocolate chips (optional)
- Flaky sea salt for sprinkling (optional)
Instructions
- Spread finely chopped nuts on a shallow plate or shallow bowl and set aside.
- Use a sharp knife to slice each date lengthwise, cutting about three-quarters of the way through but not all the way.
- Gently open each date and remove the pit if not already pitted, then press the date open slightly to create space for filling.
- Use a small spoon or butter knife to fill each date cavity with about 1½ teaspoons of peanut butter, spreading it evenly.
- Press the date halves back together gently around the peanut butter filling to partially close.
- Roll each stuffed date in the chopped nuts, pressing gently to help the nuts adhere to the sticky date exterior.
- If desired, press 2 to 3 mini dark chocolate chips into the top of each stuffed date for extra flavor.
- Arrange finished dates on a serving plate and sprinkle lightly with flaky sea salt if desired.
- Serve immediately or refrigerate in an airtight container for up to 1 week at 40°F or below for food safety.
Notes
- Choose fresh, soft Medjool dates for the best texture and easiest stuffing.
- Do not slice dates all the way through; keeping them hinged makes filling easier.
- Use slightly warmed peanut butter if it is too thick to spread smoothly.
- Finely chop nuts so they stick better to the sticky date exterior.
- Refrigerate stuffed dates for 15 minutes before serving to firm up the peanut butter filling.
- Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature 10 minutes before eating for softer texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack/Dessert
- Method: No-Bake Assembly
- Cuisine: American