These chocolate-covered dates are the ultimate healthy sweet treat—naturally sweet, creamy, and packed with rich flavors.
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The combination of peanut butter, Greek yogurt, and honey creates a luscious filling, while the coconut, raspberries and crunch of dark chocolate on the outside add the perfect wrapper.
Why You’ll Love Them:
- Naturally Sweetened – Dates provide a rich caramel-like sweetness without refined sugar.
- Creamy & Crunchy – The peanut butter and yogurt filling is smooth, while the chocolate shell adds a satisfying snap.
- Easy to Make – Simple steps and minimal ingredients make this a quick and foolproof recipe.
- Guilt-Free Treat – Full of fiber, healthy fats, and protein for a nourishing snack.
Ingredients:
- 12 Medjool dates, pitted
- ¼ cup creamy peanut butter
- ¼ cup Greek yogurt (plain or vanilla)
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- 1 cup dark chocolate, chopped (or chocolate chips)
- 1 teaspoon coconut oil
For Topping:
- ¼ cup shredded coconut
- Frozen or fresh raspberries
Prepping & Cooking Time:
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Instructions:
1 Prepare the Dates:
Using a sharp knife, make a small slit along the side of each date and remove the pit. Be careful not to cut all the way through, as you want the date to hold the filling.
2 Make the Filling:
In a small bowl, mix the peanut butter, Greek yogurt, honey, and vanilla extract until smooth. The mixture should be thick and creamy.
3 Fill the Dates:
Use a small spoon or piping bag to fill each date with the peanut butter and yogurt mixture. Fill them generously but not so much that they overflow.
4 Melt the Chocolate:
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Alternatively, use a double boiler for a gentler melting process.
5 Coat the Dates in Chocolate:
Using a fork or skewer, dip each filled date into the melted chocolate, ensuring it’s fully coated. Let excess chocolate drip off before placing it on a parchment-lined baking sheet.
6 Add Toppings:
While the chocolate is still wet, sprinkle the shredded coconut over the top and place a fresh raspberry on each date.
7 Set & Serve:
Place the tray in the fridge for about 20-30 minutes, or until the chocolate is fully set. Serve chilled and enjoy!
Pro Tips:
- Use fresh, soft Medjool dates for the best texture and sweetness.
- Chill the filling for 10 minutes before stuffing the dates to make handling easier.
- Work quickly when dipping so the chocolate doesn’t harden before adding the toppings.
- Store in the fridge for up to a week in an airtight container.
FAQs:
Can I use a different nut butter?
Yes! Almond butter or cashew butter work great as substitutes.
Can I make these dairy-free?
Absolutely! Use a dairy-free yogurt alternative, like coconut or almond yogurt.
Easy Chocolate-Covered Dates with Peanut Butter & Yogurt Filling
Ingredients
- 12 Medjool dates pitted
- 1/4 cup cup creamy peanut butter
- 1/4 cup cup Greek yogurt plain or vanilla
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate chopped (or chocolate chips)
- 1 teaspoon coconut oil
For topping:
- 1 cup shredded coconut
- Frozen or fresh raspberries
Instructions
- Prepare the Dates:Using a sharp knife, make a small slitalong the side of each date and remove the pit. Be careful not to cut all theway through, as you want the date to hold the filling.
- Make the Filling:In a small bowl, mix the peanut butter,Greek yogurt, honey, and vanilla extract until smooth. The mixture should bethick and creamy.
- Fill the Dates:Use a small spoon or piping bag to filleach date with the peanut butter and yogurt mixture. Fill them generously butnot so much that they overflow.
- Melt the Chocolate:In a microwave-safe bowl, combine thedark chocolate and coconut oil. Microwave in 20-second intervals, stirringbetween each, until fully melted and smooth. Alternatively, use a double boilerfor a gentler melting process.
- Coat the Dates in Chocolate:Using a fork or skewer, dip each filleddate into the melted chocolate, ensuring it’s fully coated. Let excesschocolate drip off before placing it on a parchment-lined baking sheet.
- Add Toppings:While the chocolate is still wet,sprinkle the shredded coconut over the top and place a fresh raspberry on eachdate.
- Set & Serve:Place the tray in the fridge for about20-30 minutes, or until the chocolate is fully set. Serve chilled and enjoy!
