These 3 ingredient date snickers are a delicious treat, made with better-for-you, simple ingredients that taste just as good as the real thing. This recipe is gluten-free, dairy-free, and vegan-friendly.
If you have a sweet tooth, you'll love this homemade snicker dates recipe. It's amazing that chewy dates stuffed with crunchy or creamy peanut butter dipped in melted chocolate taste so similar to a classic candy bar.
If you love the combination of chocolate and peanut butter? Be sure to also check out more wholesome classics such as puppy chow bars and homemade peanut butter m&ms.
Why You'll Love This Recipe
- Easy to customize. If you have a peanut allergy you can always swap the peanut butter out for another nut or seed butter. The options are really endless - see the substitutions section below.
- Makes a great snack or healthy dessert. These bite-sized snickers contain fiber from the dates and protein and healthy fats from the peanut butter. Keep a stash in the fridge or freezer for whenever you want a little sweet treat or afternoon pick me up.
- Really simple. These require very little effort and you likely already have the ingredients on hand, especially if you have a well-stocked capsule pantry.
Ingredients
- Medjool dates - a naturally sweet, dried fruit with a chewy texture and a caramel-like flavor. You can find them in the produce section of most grocery stores.
- Natural peanut butter - I use crunchy peanut butter for the extra texture but you can also use creamy if you'd like. Just make sure the only ingredients in your peanut butter are peanuts and salt - many jars have added sugars and oils.
- Chocolate chips - I used rice milk chocolate from Enjoy Life, but you can also use semi-sweet chocolate, or a dark chocolate bar chopped up.
- Coconut oil (optional) - gives the melted chocolate a silkier texture and also helps the chocolate harden in the freezer faster, but is completely optional.
- Flaky sea salt (optional) - adds a refreshing crunch on top and helps to balance out the sweetness.
How to Make Date Snickers
Step 1. If your dates aren't pitted, use a small sharp knife to cut a slit lengthwise in each date to remove the pit.
Step 2. Spoon about ½ - 1 teaspoon peanut butter into each pitted date, depending on the size of your dates.
Step 3. Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second increments or using the double boiler method until melted and smooth.
Step 4. Line a plate or baking sheet with parchment paper and set aside. Use a fork to dip the stuffed dates into the melted chocolate, spooning more over the top. Shake off any excess chocolate, then transfer to the parchment paper. Alternatively, you can do the dunking with a toothpick. Top with a sprinkle of flaky salt and chopped nuts or seeds if your nut/seed butter is creamy.
Step 5. Freeze for 30 minutes or until the chocolate has set. Store any leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these date snickers using what you already have? Here are some ideas…
- No peanut butter? - use another nut butter such as cashew butter or almond butter instead.
- Nut-free? - substitute sunflower seed butter, tahini or granola butter.
- No chocolate chips? - chop up your favorite chocolate bar instead.
- Additions - if your nut or seed butter is creamy, you can sprinkle peanuts, nuts, seeds, or flaky salt on top.
More Dessert Recipes
3 Ingredient Date Snickers
Ingredients
- 8 Medjool dates
- 3 tablespoons crunchy peanut butter (or creamy) or substitute, see notes below
- ⅓ cup chocolate chips or chopped chocolate bar
- 1 teaspoon coconut oil (optional) see notes below
- flaky sea salt (optional)
Instructions
- If your dates aren't pitted, use a small sharp knife to cut a slit lengthwise in each date to remove the pit.
- Spoon about ½ - 1 teaspoon peanut butter into each pitted date, depending on the size of your dates.
- Melt the chocolate chips and coconut oil (if using) in 30-second increments in the microwave or using the double boiler method until melted and smooth.
- Line a plate or baking sheet with parchment paper and set aside. Use a fork to dip the stuffed dates into the melted chocolate, spooning more over the top. Shake off any excess chocolate, then transfer to the parchment paper. Alternatively, you can do the dunking with a toothpick. Top with a sprinkle of flaky salt and chopped nuts or seeds if your nut/seed butter is creamy.
- Freeze for 30 minutes or until the chocolate has set. Store any leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.
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