Date Snickers

These Date Snickers are a ridiculously simple little treat made with Medjool dates, peanut butter, crunchy peanuts, and dark chocolate. The dates bring that soft, caramel-like sweetness, the peanut butter and peanuts add the nutty crunch, and the dark chocolate wraps everything up nicely. There is no baking involved, and once they have had 30 minutes in the freezer, they're ready to eat.

Try my Spiced Banana and Cinnamon Smoothie recipe sweetened with dates.

Why You’ll Love This Recipe

• Only a few ingredients: Dates, peanut butter, peanuts, and chocolate do most of the work.
• No baking required: Just fill, dip, and chill.
• Sweet and salty: The combination of dates, peanut butter, chocolate, and sea salt works really well.
• Great texture: Soft dates, creamy peanut butter, crunchy peanuts, and a firm chocolate coating.
• Easy to portion: One stuffed date makes a neat little individual treat.
• Freezer-friendly: Make a batch and keep them ready for later.
• Easy to customize: Change the nut butter, chocolate, or toppings whenever you like.

Try my Caramel Coconut Cheesecake recipe.

What You’ll Need to Make Date Snickers

• 10 Medjool dates
• 3 tablespoons peanut butter
• 3 tablespoons crushed peanuts, divided
• 5.3 ounces (150 g) dark chocolate, melted
• Small pinch flaky sea salt, optional, for topping

What You’ll Need to Do

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Chill Time: 30 minutes
• Total Time: 45 minutes
• Makes: 10

1. Line a baking sheet or large plate with parchment paper.
2. Carefully slice each Medjool date lengthwise without cutting completely through it.
3. Remove the pit from each date.
4. Spoon a small amount of peanut butter into the center of every date.
5. Sprinkle some of the crushed peanuts over the peanut butter.
6. Gently press the sides of each date inward so the filling stays tucked inside. Don't worry about closing them completely.
7. Melt the dark chocolate until smooth.
8. Stick a toothpick gently into one end of a stuffed date and dip it into the melted chocolate.
9. Turn the date until it is coated, then let any excess chocolate drip back into the bowl.
10. Place the chocolate-covered date onto the prepared baking sheet.
11. Repeat with the remaining dates.
12. Before the chocolate sets, sprinkle the tops with the remaining crushed peanuts.
13. Add a tiny pinch of flaky sea salt if you like that sweet-and-salty finish.
14. Transfer the tray to the freezer and chill for about 30 minutes, or until the chocolate is firm.
15. Once set, enjoy straight from the refrigerator or let them sit at room temperature for a few minutes for a softer center.

Try my Salted Date Caramel recipe.

Easy Ingredient Swaps

Peanut butter: Almond butter, cashew butter, or sunflower seed butter can work.

Peanuts: Use chopped almonds, cashews, pecans, or hazelnuts.

Dark chocolate: Semi-sweet or dairy-free milk-style chocolate can be used if you prefer something sweeter.

Medjool dates: Another large, soft date variety can work, although Medjool dates have the best caramel-like texture.

Flaky sea salt: Skip it entirely if you prefer a sweeter finish.

Try my Nutty Protein Cookie recipe.

Some Twist and Tweak Ideas

Add a little shredded coconut over the chocolate.

Sprinkle toasted sesame seeds on top.

Use crunchy peanut butter instead of smooth.

Add a tiny spoonful of tahini with the peanut butter.

Drizzle white vegan chocolate over the set dark chocolate.

Mix cinnamon into the peanut butter.

Add chopped roasted peanuts inside and on top for extra crunch.

Dip only half of each date in chocolate if you want a lighter coating.

Some Helpful Tips

Use soft Medjool dates. They are easier to open, fill, and close around the peanut butter.

Don't overfill them. Too much peanut butter makes dipping messy.

Let the melted chocolate cool slightly. Extremely hot chocolate can make the peanut butter very runny.

Use a deep, narrow bowl for dipping. It makes coating the dates easier.

Work fairly quickly. The chocolate begins setting as it cools.

Add toppings before chilling. Peanuts and salt stick better while the chocolate is still wet.

Keep them chilled. The chocolate coating stays firmer and the dates keep a nice chewy texture.

Why Dates Work So Well Here

Medjool dates have a naturally soft, sticky texture and a deep caramel-like sweetness.

Once they're filled with peanut butter and peanuts, you get a combination of chewy, creamy, and crunchy textures before the chocolate even comes into the picture.

That makes them especially good for this kind of no-bake treat.

Some Budget-Friendly Tips

Buy dates in larger bags rather than small snack packs.

Store-brand peanut butter works perfectly well.

Use baking chocolate or chocolate chips if they are cheaper than premium chocolate bars.

Buy whole peanuts and crush them yourself.

Skip the sea salt garnish if you don't already have it.

You can also coat only the tops of the dates in chocolate to reduce how much chocolate you need.

Some Serving Ideas

Serve these Date Snickers:

• Straight from the refrigerator
• Slightly chilled from the freezer
• With coffee
• With tea
• As part of a dessert platter
• With fresh strawberries
• Alongside sliced apples
• As a small after-dinner treat
• Chopped over oatmeal
• Chopped over dairy-free ice cream

Great for Making Ahead

These are perfect for preparing ahead because they need to chill anyway.

Make the full batch, let the chocolate set, then transfer the dates to an airtight container.

They can stay refrigerated until you need a quick little dessert.

Some Storage Tips

Store the finished dates in an airtight container in the refrigerator for up to 7 days.

For longer storage, freeze them for up to 2 months.

If frozen solid, let them sit at room temperature for about 5–10 minutes before eating so the date and peanut butter center can soften slightly.

There is no need to reheat them.

Final Thoughts

These Date Snickers are about as simple as homemade treats get.

You only need a few ingredients, there is no baking, and the combination of chewy dates, peanut butter, crunchy peanuts, dark chocolate, and a little sea salt hits a lot of the right notes.

Make a batch, let them chill, and keep a few tucked away in the refrigerator for when you want something sweet without turning it into a whole baking project.