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Sinking your teeth into these Date Snickers gives you that perfect mix of chewiness, creaminess, nuttiness, and chocolate flavor that hits the spot without any processed stuff. Medjool dates bring a natural caramel sweetness that, when paired with creamy peanut butter, tastes just like those famous candy bars we grew up with. I found this treat during a whole foods challenge, and it's now my favorite guilt-free sweet treat.
I gave some to my candy-obsessed teenage nephew last Saturday. He wolfed down three in a row and wanted to take extras home. His mouth fell open when I mentioned they were mainly just dates.
Key Components
- Medjool dates: These are absolutely crucial for their big size, soft texture, and built-in caramel taste. Go for plump ones that give slightly when you squeeze them.
- Natural peanut butter: Stick with the simple kind that's just peanuts and salt. The runny type works way better for spreading.
- Dark chocolate: Around 70% cacao hits the sweet spot between bitter and sweet, but you can go darker or lighter.
- Roasted peanuts: Get the unsalted kind so you don't overdo the saltiness. Chop them roughly for better texture.
- Flaky sea salt: This final touch isn't required but makes the sweet-salty combo pop beautifully.
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Step-by-Step Process
- Getting Dates Ready
- Pick big, soft Medjool dates. Cut them along one side with a small knife. Pull out the pit while keeping the date's shape. Open them a bit to make room for filling. Lay them flat if making bark style.
- Nailing the Filling
- For individual treats, drop peanut butter into each opened date. Push some chopped peanuts into the peanut butter. Lightly press dates back together. For bark version, spread peanut butter across your date base. Throw plenty of chopped peanuts on top.
- Melting Chocolate Right
- Break your chocolate into tiny chunks so it melts evenly. Warm it in the microwave halfway power, 30 seconds at a time. Always stir between zaps. Mix in some coconut oil if you want it smoother. Stop heating once it's just melted—don't cook it too long.
- Putting It All Together
- For stuffed dates, dunk each filled one into your melted chocolate. Use two forks to help coat them fully and lift them out. For bark style, pour chocolate over your nutty layer. Push it to the edges with a flat knife. Quickly add flaky salt before the chocolate hardens.
My first try making these was a total mess (though still tasty). Now I know to keep everything cold between steps for the best-looking results.
Amazing Presents
They make fantastic homemade gifts. I put them in small boxes with parchment paper lining and keep them cold until right before giving them away.
Party Perfect
When hosting dinners, I create tiny versions using smaller dates and serve them with coffee as a sweet surprise at the end.
These date treats have completely changed my approach to sweets. Instead of fighting my cravings, I've found a way to enjoy them with ingredients that actually do my body good. Making these connects me to my food in a way that store-bought candy never managed to do.
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Frequently Asked Questions
- → Do I have to use medjool dates or can any kind work?
- Medjool dates are ideal since they’re softer, bigger, and have a caramel flavor. But if needed, other types can work.
- → Will crunchy peanut butter be okay?
- Yep, crunchy peanut butter is fine and will give a bit more texture to the bark.
- → Is coconut oil important for melting the chocolate?
- It’s optional, but adding it makes the chocolate smoother, easier to spread, and gives a nice snap once chilled.
- → What’s the best way to store leftover bark?
- Keep it in a tightly sealed container in the fridge for up to 2 weeks. You can also freeze it if you want it to last longer.
- → How can I make it nut-free for allergies?
- You can switch to sunflower seed butter and replace the nuts with seeds like pumpkin or sunflower.