Stuffed dates are one of our favorite sweet treats to have on hand. They provide a sweetness that will satisfy a craving, with added health benefits. Dates are rich in protective antioxidants and support gut and bone health. These PB & J stuffed dates are stuffed with peanut butter and homemade chia jam, topped with a drizzle of dark chocolate. These are great little protein packed bites that last in the refrigerator for at least two weeks, and freeze well if you want to make these in bulk. This is what we do!
Making the chia jam
First, you want to make your chia jam. You can find that recipe here. In the meantime, you are going to want to pit your dates. Butterfly each date the long way, remove the pit and set the date aside. Repeat this for each date, until all are pitted. Mix the nut butter, maple syrup and coconut flour together in a bowl, until it’s smooth, or a peanut butter cup like consistency. With a butter knife, scoop a small amount of peanut butter and chia jam into the date. Repeat this process until all dates are filled.
When all dates are filled, melt your chocolate in a saucepan over low heat, stirring constantly with a rubber spatula, until it’s completely melted. I used Hu Kitchen Organic chocolate. This dark chocolate is so rich and delicious, without all the added junk of milk chocolate. Plus it melts so well, and is a perfect pair to these dates.
Once the chocolate is melted, drizzle it with the spatula over the dates.
Let the chocolate cool completely. I put the sheet pan in the refrigerator until the chocolate is firm. Because the jam is fresh, it is best to store these in the refrigerator as well. These dates freeze amazingly well too! So I recommend making a large batch and keeping some in your freezer for future enjoyment.
PB & J Stuffed Dates
- 1 Mixing bowl
- 1 Baking Sheet
- 1 Small sauce pan
- 1 Rubber Spatula
- 2 Lbs Dates
- 1 Cup Nut Butter I used a mix of Cashew and peanut butter because it’s what I had on hand
- 1/4 Cup Coconut Flour
- 1 Tbsp Maple Syrup
- 4 Ounces Dark Chocolate
- Chia Jam See Recipe on blog
- Slice each date the long way so it opens like a butterfly and remove the pit. In a bowl, mix the nut butter, coconut flour and maple syrup until smooth. It’s going to resemble the peanut butter filling inside a peanut butter cup. With a knife, spread a small amount of peanut butter into the date, followed by a small amount of chia jam on top of the peanut butter. Lay out on a baking sheet. Repeat this step until all dates are filled.In a sauce pan over low heat, warm the chocolate, stirring constantly with a rubber spatula, until it’s completely melted. With that same spatula, drizzle the chocolate over the dates until they have your desired amount of chocolate. Let cool completely so the chocolate hardens. Store in the refrigerator for up to 2 weeks, or longer in the freezer. This is a great snack to make ahead and pull out of the freezer when you need a sweet treat!