Soft and sweet medjool dates filled with peanut butter and peanuts, covered in chocolate, and topped with flaky salt. When you're craving a candy bar but would rather use whole food, plant-based ingredients.
If you’re looking for a quick and easy vegan dessert, these Date Snickers are perfect. Soft and squishy medjool dates are stuffed with peanut butter and chopped peanuts, dipped in melted chocolate, and topped with flaky salt. They’re super simple to throw together when you want something that tastes like a candy bar but is on the more nutritious side.
Ingredients for Date Snickers
- Medjool dates. These are the preferred date variety for this recipe because they’re big, soft, and super sweet. Perfect base for a healthier candy bar alternative!
- Peanut butter. Use your favorite kind. I like a creamy natural peanut butter for these.
- Roasted peanuts. For that classic peanuty crunch.
- Chocolate. Either chocolate chips or a chopped chocolate bar. It’s going to get melted either way!
- Coconut oil. Optional, but this helps the texture of the chocolate stay silky smooth when melted.
- Flaky salt. To top your date snickers.
How to Make Date Snickers
- Line a small baking tray or plate with parchment paper.
- Prepare dates by making a vertical slit in each one and carefully removing the pit.
- Fill each date with peanut butter and peanuts. Arrange on tray or plate and pop in the freezer.
- Place chocolate and coconut oil in a microwave safe bowl. Microwave in 30 seconds increments, stirring in between, until fully melted.
- Take your peanut butter-stuffed dates out of the freezer and dip them in chocolate one by one, letting the excess chocolate drip off.
- Top each date with a little flaky salt and then place back in the freezer for at least 1 hour to solidify the chocolate.
Storage
Once the chocolate has set, you can store your date snickers in an airtight container in the refrigerator for up to two weeks. You can also freeze them for up to three or so months.
When you’re ready to eat them, you can either eat them cold or let them sit out at room temperature for a few minutes to take the chill off of them.
More Vegan Desserts
- Silken Tofu Chocolate Mousse – Another quick and easy vegan dessert. Tofu that has the texture of mousse? Who knew!
- Chocolate Chip Cookies for Two – Small batch vegan chocolate chip cookies. Perfect for when you don’t need too many cookies!
- Vegan Tiramisu – A more complicated dessert, but it’s totally worth the time and effort.
Date Snickers
Soft and sweet medjool dates filled with peanut butter and peanuts, covered in chocolate, and topped with flaky salt. When you're craving a candy bar but would rather use whole food, plant-based ingredients.
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Servings: 8
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Equipment
- Cookie sheet or plate
- parchment
Ingredients
- 8-10 fresh medjool dates
- 3-4 tablespoons peanut butter
- 2 tablespoons roasted peanuts
- heaping 1/2 cup chocolate chips or coarsely chopped chocolate bar I like a semisweet or dark chocolate
- 2 teaspoons coconut oil optional but recommended
- flaky sea salt to preference
Instructions
- Prep: Line a small baking sheet or plate with parchment.
- Slice dates: Use a paring knife to cut a vertical slit in each date. Carefully remove the seeds, keeping the dates intact.
- Fill dates: Add a small spoonful of peanut butter to fill each date — about 1-2 teaspoons depending on the size of your dates. Place a few roasted peanuts on each date. Arrange the filled dates on your prepared tray and pop them in the freezer while you melt your chocolate.
- Melt chocolate: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30 second bursts, stirring in between, until fully melted. (The coconut oil is optional but highly recommended. It helps keep the chocolate from seizing and gives it a thinner texture, so the dipping process is much easier!)
- Dip in chocolate: Take the dates out of the freezer and dip them in the melted chocolate one at a time, letting excess chocolate drip off before placing them back on the baking tray. (I like to use a fork or a toothpick to dip the dates without getting my hands messy.)
- Chill to harden the chocolate: Optionally, sprinkle a bit of flaky salt over each date. (Use a little extra if your peanut butter and roasted peanuts are unsalted.) Then place the tray back in the freezer for about 1 hour so the chocolate is completely solidified.
- Storage: Once the chocolate is dry, you can transfer the date snickers to a sealed container. Store them in your fridge for up to 2 weeks, or in the freezer for a few months. Enjoy them cold from the fridge, or let them sit on the counter for 10-15 minutes to slightly remove the chill.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
I love this recipe and have been making it every week for the last couple months. I find that using only a tsp of coconut oil makes the chocolate a much thick consistency that doesn’t melt onto your fingers as quickly.
These were fantastic. Truly do taste exactly like a Snicker’s bar and couldn’t be easier!