These Vegan and Paleo Snickers Stuffed Dates are the most delicious no-cook healthy dessert recipe of all time! They’re a good-for-you treat made with just four ingredients!
Why We Love It
It’s official! These stuffed dates are everybody’s new favorite no-bake dessert, especially if you love the classic chocolate and peanut/almond butter combo!
In every bite, you’ll get everything you love about a Snickers Bar, except the good-for-you ingredients will kee you feeling your best.
Sweet dates are filled with crunchy almond butter, then topped with a chocolate drizzle and a sprinkle of flakey sea salt.
It doesn’t get any easier (or more delectable) than that!
Ingredients
- Noor or Medjool Dates: I prefer noor because they’re a little smaller and usually less expensive, but either will work great!
- Almond Butter: If you want to get the full snickers effect (which I highly recommend), there needs to be a little crunch in the nut butter. To keep it Paleo, use almond butter, and chop up a few almonds and stir them in if your brand isn’t crunchy. That little bit of texture really takes it to the next level! You can of course substitute a crunchy peanut butter, but it own’t be Paleo.
- Flakey Sea Salt: Use flakey sea salt, or leave it off completely. I use Jacobsen salt, but any fleur de sel or Maldon salt will work beautifully. Table salt or any other kind of fine salt just doesn’t give you the same burst of crunchy saltiness these babies cry out for!
- Chocolate Drizzle: Use either melted chocolate chips or mix together coconut oil, cocoa powder and maple syrup.
How to Make It
Step 1: Fill with Almond Butter. Use a small spoon to fill each date with about 1 teaspoon of your nut butter of choice, then gently close the date around the nut butter. Repeat until all of your dates are filled.
👉 Important: Set the dates in the refrigerator to chill for at least 15 minutes.
Step 2: Make the Chocolate Drizzle. You can do this by melting chocolate chips or you can make a Vegan and Paleo-friendly coconut oil based drizzle.
If using Chocolate Chips: Microwave the chocolate chips for 30 seconds, then stir well. Repeat until the chocolate is melted and smooth, but not hot.
If using Coconut Oil: Coconut oil is solid at room temperature, so you need to warm it. Microwave for 30 seconds, then stir well. Repeat until the coconut oil is fully melted, but not hot.
Whisk in the cocoa powder and maple syrup until completed mixed. Allow it to cool slightly. If it hardens too much, warm it gently again in the microwave for 10-15 seconds at a time and stir.
👉 And don’t worry if the chocolate hardens a bit too much to drizzle before you’re ready to use it, just gently warm it up again. Easy peasy!
Step 3: Finish and serve. Use a spoon to drizzle chocolate over each date, one at a time. Sprinkle a tiny bit of salt on top before it hardens, then move on to the next date.
Allow the chocolate to harden, then transfer the dates to a plate or dish. Store covered in the refrigerator for up to 4 days, or in the freezer for 2-3 months.
Time Saving Tips
- Buy pitted dates. They’ve already been sliced in half when the pit was removed, which makes your job of stuffing them with almond butter 1000 times easier.
- Chill the dates. Before you drizzle them with the chocolate, be sure they’re fully chilled. Put them in the fridge for a little while. The chocolate drizzle will harden rather quickly when it comes in contact with the cold dates, so it really gives them a nice drizzle effect.
- Drizzle one at a time. If you’re making more than a few, drizzle the dates with chocolate one at a time, then sprinkle the flakey sea salt on top individually. Don’t do it assembly-line style. If you wait too long to sprinkle the salt, the chocolate will already be hardened and the salt won’t stay put as well.
- Prepare in advance! You can have them ready ahead of time to to enjoy whenever the mood strikes! Keep them in an airtight container in the freezer, and pop them out to set out at room temperature about 10-20 minutes before when you’re ready to eat.
More Healthy Desserts
Are you making this recipe healthy dessert? I’d love to see!
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Paleo Snickers Stuffed Dates
Ingredients
Snickers Stuffed Dates
- 2 cups noor dates (about 24) or 12 medjool dates
- 1/4 cup almond butter or substitute peanut butter
- 1/2 teaspoons flakey sea salt
- 1/4 cup chocolate chips, or make Paleo chocolate drizzle see below
Paleo Chocolate Drizzle
- 2 Tablespoon coconut oil
- 1 teaspoons cocoa powder
- 1 teaspoons maple syrup
Instructions
Stuff the Dates
- Remove the pits from each date, making an opening from one end of the date to the other.Use a small spoon to fill each date with about 1 teaspoon of your nut butter of choice, then gently close the date around the nut butter. Repeat until all of your dates are filled.
- Set the dates in the refrigerator to chill for at least 15 minutes.
Make the Chocolate Drizzle
- While the dates are chilling, prepare the chocolate drizzle.If using Chocolate Chips: Set the chocolate chips in a small microwave safe dish. Microwave for 30 seconds, then stir well. Repeat until the chocolate is melted and smooth, but not hot. If it starts to firm up too much to drizzle, warm it gently again for 10-15 seconds at a time and stir. If using Coconut Oil: Set the coconut oil in a microwave safe dish. Microwave for 30 seconds, then stir well. Repeat until the coconut oil is fully melted, but not hot. Whisk in the cocoa powder and maple syrup until completed mixed. Allow it to cool slightly. If it hardens too much, warm it gently again in the microwave for 10-15 seconds at a time and stir.
Top with Chocolate and Sea Salt
- Place the chilled dates on a cooling rack so extra chocolate drizzle is able to drip off. Use a spoon to drizzle chocolate over each date, one at a time. Sprinkle a tiny bit of salt on top before it hardens, then move on to the next date.
- Allow the chocolate to harden, then transfer the dates to a plate or dish. Store covered in the refrigerator for up to 4 days, or in the freezer for 2-3 months.
Nutrition
Want more Paleo treats? Check out my recipe for Vegan + Paleo “Cheesecake” topped with mixed berries!
