These PB&J Stuffed Dates are the perfect healthy snack or dessert and take just minutes to make.
Stuffed dates have solidified their place as a quick and nutritious way to curb those sweet cravings. Less a recipe than a sweet hack, I love how versatile they are. The magic lies in the mashup of flavours and textures, and the beauty of a two-bite treat.
Here’s everything you’ll need to make these PB&J Stuffed Dates
- 10 Medjool dates
- ¼ cup (65 grams) almond butter or your nut butter of choice
- 15 grams (0.5 oz) dark chocolate (I used 70% cacao), coarsely chopped
- Freeze-dried strawberries and raspberries
- Coconut flakes
- Flaky salt
Note: Use these measurements as a guide and adjust quantities up if the dates are large.
I always keep caramel-tasting Medjool dates on hand for when I want something sweet. They’re high in fibre and antioxidants and have a naturally sweet flavour profile. In this recipe, the nut butter and freeze-dried berries mimic the flavours of a classic PB&J sandwich, but in dessert form. With a sprinkle of sea salt, they perfectly combine sweet and salty flavours.
Variations and substitutions
Stuffed dates are endlessly customizable. Here are a few simple ways to change up flavours and textures:
Almond butter: Substitute peanut butter, hazelnut or cashew butter, sunflower seed butter or tahini. Try dipping them in dark chocolate and sprinkle them with flaky salt for a healthier, “snickers-like” snack.
Freeze-dried berries: Substitute fresh raspberries, diced strawberries or a dollop of raspberry jam.
Go savoury: Stuff them with cream cheese, chopped walnuts, lemon and rosemary and serve them warm, drizzled with hot honey. Or, opt for goat cheese, feta or gorgonzola stuffed dates wrapped in bacon for an easy, yet elegant appetizer.
Level up: Try them with mascarpone and chopped pistachios or make a version reminiscent of cinnamon rolls with cream cheese, tahini, cinnamon and flaky salt.
Dates are my all-time favourite, energy boosting treat, and these PB&J Stuffed Dates are such an easy and nutritious snack or dessert to make. Hope you love!
Try these Chocolate Peanut Butter Krispie Bars or this 4-Ingredient Chia Seed Strawberry Jam next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
PB&J Stuffed Dates
Equipment
- Sharp knife
Ingredients
- 10 Medjool dates
- ¼ cup almond butter or your nut butter of choice
- 0.5 ounce dark chocolate (I used 70% cacao), coarsely chopped
- Freeze-dried strawberries and raspberries
- Coconut flakes
- Flaky salt
Instructions
- Line a sheet pan with parchment paper to prevent sticking.
- Slice whole dates open lengthwise halfway through to remove the pits and place them on the parchment an inch or two apart.
- Using a teaspoon, fill them with almond butter. Top with chopped 70% dark chocolate, freeze dried strawberries and raspberries, coconut flakes and flaky salt.
- Refrigerate until set (about 20 minutes) then store in an air-tight container in the refrigerator or freezer. If frozen, just let them thaw on the counter for a few minutes before eating.
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