clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate-Dipped Dates

  • Author: Misfits Market


  • 16 Medjool dates, pits removed
  • 8 tablespoons peanut butter (or any nut butter)
  • 4 ounces semi-sweet chocolate
  • ½ tablespoon coconut oil
  • Flaky sea salt
  • Optional: chopped peanuts, coconut flakes, and/or freeze dried strawberries for serving


  1. Cut each date lengthwise and remove the seed.
  2. Pipe the peanut butter into the center of the date and secure both sides with a toothpick. Place dates on a parchment lined baking sheet and freeze until the peanut butter has hardened, 10 to 15 minutes. 
  3. Meanwhile, melt the chocolate and coconut oil in a heat-safe bowl over a double boiler, or in the microwave at 15-second intervals, stirring in between. 
  4. Dip the dates in the chocolate, letting any excess drip off before returning the dates to the baking sheet. Before the chocolate sets, sprinkle a small pinch of flaky sea salt over each date, along with any other toppings you’d like. 
  5. Place dates in the freezer to set, 10-15 minutes, then transfer to an airtight. Dates will last up to two weeks in the refrigerator.