The Vegan PB Stuffed Dates Covered in Chocolate has 165 calories per serving and takes 20 minutes to make. This recipe contains medjool dates, creamy peanut butter, vegan chocolate chips, coconut oil, crushed peanuts, and flaky sea salt. We may pair the dates with vegan brownies, mixed nuts, black coffee, dried apricots, or pistachios. You may keep the dates in the refrigerator for 7 days. These VVegan PB Stuffed Dates Covered in Chocolate are not hard to make, as the instructions are simple.
STATS:
- Total time: 20 minutes
- Calories: 165 kcal
- Preparation time: 15 minutes
- Serving size: 2 stuffed dates
- Cuisine: Saudi Arabian
- Cooking time: 5 minutes
- Course: Dessert
- Diet: Vegan
- Servings: 6
EQUIPMENT:
- Refrigerator
- Knife
- Baking paper
- Fork
- Cutting board
- Spoon
- Baking tray
- Small microwave-safe bowl
INGREDIENTS:
- Twelve Medjool dates
- 1 tsp coconut oil
- Six tbsp creamy peanut butter
- 1 cup vegan dark chocolate chips
- Two tbsp crushed peanuts
- 1 tsp flaky sea salt
INGREDIENT NOTES:
MEDJOOL DATES:
- This is the main component that provides a naturally sweet taste. They pair beautifully with chocolate & peanut butter. You may use Deglet Noor dates as an alternative.
CREAMY PEANUT BUTTER:
- It includes a salty & nutty taste that maintains the sweetness. We may replace it with almond butter as per your preference.
VEGAN DARK CHOCOLATE CHIPS:
- It makes a rich outer shell around the dates and gives a deep chocolate taste. Also, it makes the dates luxurious and satisfying. We may use vegan milk chocolate as another option.
COCONUT OIL:
- Coconut oil melts the chocolate smoothly and makes the chocolate coating hard after chilling. Replace it with vegan butter as per your preference.
CRUSHED PEANUTS:
- Crushed peanuts give an extra peanut taste. Chopped almonds are a good alternative as well.
FLAKY SEA SALT:
- We use it to make the sweetness of dates better. You may use regular sea salt as another option.
INSTRUCTIONS:
- First, you will place parchment over your tray.
- Then you will slice your dates lengthwise on each side using a sharp knife.
- We will remove the pits without cutting the dates all the way.
- Now fill each date with half a tbsp of creamy peanut butter and gently press the dates around your filling.
- You will include vegan chocolate chips & coconut oil in a bowl to microwave to make them smooth.
- Microwave for 20-second intervals and stir after each interval till the chocolate melts fully.
- Now dip each stuffed date into the melted chocolate and coat the dates properly using a fork or spoon.
- Drip off extra chocolate before putting the dates on your tray.
- Sprinkle crushed peanuts & flaky sea salt over the dates.
- Lastly, refrigerate the dates for 20 minutes or till the chocolate coating firms.
SERVING SUGGESTIONS:
ICE CREAM:
- Vegan vanilla ice cream
- Chocolate ice cream
- Coconut ice cream
- Peanut butter ice cream
- Banana ice cream
FRUITS:
- Fresh mango slices
- Pineapple chunks
- Kiwi slices
- Pomegranate seeds
- Fresh cherries
SIDES:
- Pretzel sticks
- Caramelized nuts
- Granola clusters
- Toasted coconut chips
- Sesame brittle
PICNIC FOODS:
- Fresh fruit cups
- Lemonade
- Vegan muffins
- Nut mix jars
- Coconut cookies
TIPS:
- Use soft dates to get the best texture in your dates.
- You must sprinkle peanuts & sea salt before the chocolate becomes hard.
- Must chill your dates properly to make the chocolate coating firm.
- Stir your melted chocolate properly to keep it smooth.
STORAGE INFORMATION:
FRIDGE:
- Keep your stuffed dates in the vessel for seven days.
FREEZER:
- Freeze your dates for 60 days.
FAQs:
Can I make this recipe early?
- Yes, they are perfect for meal prep.
Should I utilize crunchy peanut butter?
- Yes, you may use it to give texture and a nutty taste to your dates.
Is it important to refrigerate the dates?
- Yes, it helps your chocolate coating to stay firm.
Can I use white chocolate in my recipe?
- You may use it, but it should be vegan.
NUTRITIONAL INFORMATION:
Calories: 165 kcal
Net carbs: 17 g
Iron: 1.4 grams
Total carbs: 21 g
Vitamin A: 18 IU
Fiber: 3 grams
Calcium: 30 g
Protein: 4 grams
Sodium: 68 g
Potassium: 235 grams
