Nut Butter Stuffed Chocolate Dates

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Contributed by: Rose Fenasse

Serves: 8

Time: Prep: 20 mins + chilling

Nut butter stuffed Medjool dates, dipped in chocolate and sprinkled with a dash of salt. A quick and easy sweet treat! A perfect addition to antipasto platters or for sharing with friends and family.
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8 organic Medjool dates
8 tbsp organic nut butter (Peanut, almond, abc etc)
Pinch of coarse Celtic sea salt
½ cup of organic dark chocolate (64g)
1 tbsp of dried rose petals

*Other Coating Options:

Organic pistachios, crushed,
Organic desiccated coconut
Organic cacao nibs
Freeze-dried raspberries 


  1. Line a plate or tray with non-stick baking paper. Set aside.
  2. Slice one half of a Medjool date open lengthways and remove the seed.
  3. Replace the seed with 1 tbsp of heaped nut butter and close the date back together. Refrigerate whilst preparing the chocolate. 
  4. Prepare dark chocolate – if using a block of chocolate, break up into small bits and place in a heat safe bowl. This can be done in a microwave stirring frequently or on a stove top, you can estimate 1 minute of cooking for 30 grams of chocolate. Stir the chocolate every 20-30 seconds for a total of 2 minutes or until fully melted. 
  5. Dip each of the Medjool dates in chocolate and place on the lined tray.
  6. Top each with a small pinch of salt and a sprinkle of rose petal. Return to the fridge for 30 minutes or until set.
Dairy Free
Dairy Free
Egg Free
Egg Free
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

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