Peanut butter-filled chocolate-covered dates
Prep Time
10 mins

(Gluten-free, dairy-free, vegan, no refined sugar)

Servings: 12
  • 12 Medjool dates
For the filling
  • 1 tbs 14g coconut oil
  • 1/2 cup 125g crunchy peanut butter
  • 1 1/2 tbs 12g flaxseed meal
  • 1 1/2 tbs 15g chia seeds
For the chocolate
  • 1/2 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 cup almond milk
  1. Pit the Medjool dates and set aside
  2. Combine all the ingredients for the filling together and spoon into cavities in the dates.
  3. Combine all the ingredients for the chocolate together in a separate mixing bowl.
  4. Thread toothpicks into the dates and dip into chocolate.
  5. Store on parchment paper in the freezer until the chocolate hardens.
  6. Serve immediately after removing from freezer and store leftovers in the refrigerator or freezer.
Recipe Notes

There will be leftover chocolate from this recipe - keep in the freezer for use as chocolate chips in cookies, or fudge, or as frosting.