Creamy Peanut Butter Granola Stuffed Dates

Quick Recipe Version (TL;DR)

• Yield: 16 stuffed dates (8 servings of 2 dates each)
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes

Quick Ingredients

• 16 large Medjool dates, pitted
• 6 tbsp (96 g) creamy natural peanut butter
• 1 tsp pure maple syrup
• 1/4 tsp pure vanilla extract
• 1/8 tsp fine sea salt
• 1/2 cup (about 50 g) crunchy granola
• 1 oz (30 g) dark chocolate, melted (optional)
• 1 tsp coconut oil (for melting chocolate, optional)
• 1 tbsp chopped roasted peanuts (optional)
• 1 tbsp unsweetened shredded coconut (optional)
• 1/4 tsp flaky sea salt, for topping (optional)

Do This

• 1. Slice each date lengthwise and remove the pit, keeping one side intact so it opens like a small boat.
• 2. Stir peanut butter, maple syrup, vanilla, and fine salt in a bowl until smooth and creamy.
• 3. Spoon or pipe about 1 teaspoon of peanut butter filling into each date cavity.
• 4. Gently press granola into the peanut butter of each stuffed date so it sticks.
• 5. Melt dark chocolate (with coconut oil, if using), then drizzle over the stuffed dates.
• 6. Sprinkle with chopped peanuts, coconut, and flaky sea salt; chill 10–15 minutes to set, then serve.

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Why You’ll Love This Recipe

• Tastes like a gourmet candy bite but made with simple, wholesome pantry ingredients.
• No baking, no special equipment, and ready in about 20 minutes.
• Perfect grab-and-go energy snack, pre-workout bite, or sweet finish to a meal.
• Easily customizable with your favorite nut butters, granolas, and toppings.

Grocery List

• Produce: Medjool dates (large and soft)
• Dairy: None required (optional: plain Greek yogurt if you want to serve on the side)
• Pantry: Natural peanut butter, maple syrup, vanilla extract, fine sea salt, crunchy granola, dark chocolate, coconut oil, roasted peanuts, unsweetened shredded coconut, flaky sea salt

Full Ingredients

Peanut Butter & Granola-Stuffed Dates

• 16 large Medjool dates (about 250 g), room temperature
• 6 tbsp (96 g) creamy natural peanut butter, well stirred
• 1 tsp pure maple syrup
• 1/4 tsp pure vanilla extract
• 1/8 tsp fine sea salt (a generous pinch)
• 1/2 cup (about 50 g) crunchy granola of your choice

Optional Toppings

• 1 oz (30 g) dark chocolate (60–75% cocoa), chopped or chips
• 1 tsp coconut oil (to help the chocolate melt smoothly, optional)
• 1 tbsp roasted peanuts, finely chopped
• 1 tbsp unsweetened shredded or flaked coconut
• 1/4 tsp flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Prep the dates

Place the Medjool dates on a cutting board. Using a small sharp knife, make a lengthwise slit down each date, from top to bottom. Gently pry it open with your fingers and remove the pit, keeping one side of the skin intact so the date forms a little “boat.” Repeat with all the dates.

If your dates feel very dry or firm, you can soften them first: place them in an airtight container with a slightly damp paper towel and let them sit at room temperature for 10–15 minutes. Once pitted, arrange the dates cut-side up on a tray, plate, or parchment-lined baking sheet.

Step 2: Mix the creamy peanut butter filling

In a small bowl, combine the creamy natural peanut butter, maple syrup, vanilla extract, and fine sea salt. Stir with a spoon or small spatula until the mixture is smooth, glossy, and evenly combined. The maple syrup adds gentle sweetness and makes the peanut butter slightly looser, while the vanilla and salt round out the flavor so it tastes like the inside of a peanut butter cup.

If the mixture is too thick to scoop easily, stir in 1–2 teaspoons of warm water or an extra drizzle of maple syrup until it becomes soft and spreadable, but still thick enough to hold its shape inside the dates.

Step 3: Fill the dates with peanut butter

Using a small spoon, scoop about 1 teaspoon of the peanut butter filling into each pitted date cavity. Aim for a generous mound that reaches just to the top of the date without overflowing too much. For a very neat look (especially if serving to guests), transfer the filling to a small zip-top bag, squeeze it into one corner, and snip off a tiny tip to create a makeshift piping bag. Pipe the filling directly into each date.

Once filled, gently press the sides of each date toward the center so the peanut butter is nestled securely and the date hugs the filling.

Step 4: Add the granola crunch

Sprinkle a pinch of granola over the exposed peanut butter in each stuffed date. Use your fingers to lightly press the granola into the filling so it sticks well. Try to include some attractive clusters, visible oats, or seeds on top for the best texture and visual appeal.

Plan on roughly 1–1 1/2 teaspoons of granola per date, depending on how chunky it is. At this stage, you already have a delicious, no-fuss energy bite; if you prefer to keep things simple, you can stop here and serve them as-is.

Step 5: Drizzle with chocolate and finish with toppings

If you are using chocolate, place the chopped dark chocolate and coconut oil (if using) in a small microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst, until just melted and smooth, 40–60 seconds total. Alternatively, melt gently in a heatproof bowl set over a pot of barely simmering water, stirring frequently.

Using a small spoon, drizzle the melted chocolate in thin ribbons over the tops of the stuffed dates. While the chocolate is still wet, sprinkle on chopped roasted peanuts, shredded coconut, and a tiny pinch of flaky sea salt. Use the flaky salt very sparingly—just a few crystals per date—to give little pops of flavor without making the snack too salty.

Step 6: Chill briefly and serve

Transfer the tray of stuffed dates to the refrigerator and chill for 10–15 minutes, or until the chocolate has set and the peanut butter has firmed up slightly. This makes them easier to pick up and gives a nice contrast between the chewy dates, creamy filling, crunchy granola, and crisp chocolate.

Serve the dates slightly cool or at room temperature, arranged on a small platter, rustic wooden board, or in a shallow bowl. For tidy presentation, you can place each date in a mini paper cup. Enjoy right away, or cover and store for later.

Pro Tips

• Use soft, plump Medjool dates for the best texture. If they look shriveled or stiff, soften them briefly as described in Step 1.
• Stir natural peanut butter thoroughly before measuring so the natural oils are evenly incorporated and the filling is smooth, not greasy.
• Pick a granola with big, crunchy clusters and visible nuts or seeds for maximum crunch and visual appeal.
• A zip-top bag or small piping bag makes filling the dates faster, neater, and more uniform, especially if you are making a big batch.
• For a slightly lighter bite, drizzle only half of the dates with chocolate and leave the rest with just peanut butter and granola.

Variations

• Almond or cashew twist: Swap peanut butter for almond or cashew butter, then top with matching chopped nuts and a dusting of cinnamon.
• Trail mix dates: Replace some or all of the granola with a mix of chopped almonds, walnuts, pumpkin seeds, and small dried fruit pieces for a trail-mix-style snack.
• Spiced chai version: Stir 1/4 tsp ground cinnamon and a pinch each of ground ginger and cardamom into the peanut butter filling for warm, chai-inspired flavor.

Storage & Make-Ahead

Once the chocolate is fully set, transfer the stuffed dates to an airtight container. If stacking, separate layers with parchment paper to prevent sticking. Store in the refrigerator for up to 1 week. For the best texture, let them sit at room temperature for 5–10 minutes before serving so the peanut butter softens slightly.

To freeze, arrange the stuffed dates on a tray and freeze until firm. Move them to a freezer-safe container or bag, again with parchment between layers, and freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature for 20–30 minutes before enjoying.

Nutrition (per serving)

Approximate values per serving (2 stuffed dates with chocolate and toppings): about 260 calories, 30 g carbohydrates, 14 g fat, 6 g protein, 4 g fiber, 23 g total sugars, and 90 mg sodium. Exact numbers will vary depending on the specific peanut butter, granola, chocolate, and toppings you use.