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Peanut Butter Stuffed Dates

Sweet, caramel-like Medjool dates generously stuffed with creamy peanut butter and topped with crunchy chopped almonds. A quick, healthy, 3-ingredient no-bake treat.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 12 dates
Course: Dessert, Snack
Cuisine: Gluten-Free, Healthy, Vegan
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 Medjool dates fresh and plump
  • 0.5 cup creamy natural peanut butter stirred well
  • 0.33 cup raw almonds roughly chopped
  • 1 pinch flaky sea salt optional

Equipment

  • Paring knife
  • Small spoon or piping bag
  • Cutting Board

Method
 

  1. Using a paring knife, slice each date lengthwise down the center, being careful not to cut all the way through.
  2. Gently open the dates and remove the pits and any hard stem caps.
  3. Optional: Toast the chopped almonds in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool.
  4. Using a small spoon, generously fill the cavity of each date with peanut butter.
  5. Sprinkle the chopped almonds generously over the peanut butter, pressing lightly so they adhere.
  6. Finish with a light sprinkle of flaky sea salt if desired, and serve immediately or store in the refrigerator.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Eat cold for a chewy, nougat-like texture.