If you're looking for a sweet treat that's decadent, healthy, and easy to make, these chocolate stuffed dates with nut butter and raspberry are going to change your snacking game! I literally cannot stop making them.
They taste so decadent and rich, but they're made with wholesome ingredients and come together in minutes. Whether you need a quick dessert, a mid-afternoon energy boost, or an elegant finger food for gatherings, this recipe checks all the boxes!
Why Chocolate Stuffed Dates?
Dates are nature's candy: soft, caramel-like, and naturally sweet. When paired with rich chocolate and creamy nut butter, they create a flavor combo that rivals any store-bought truffle. Adding raspberries gives them a fresh, fruity twist that cuts through the richness.
They're super simple to make plus they're nutrient dense, full of healthy fats, fiber and antioxidants! You can serve them as a dessert or prep a batch to keep in the fridge for delicious snacking all week long.
Ingredients You'll Need
This recipe is flexible, but here's my go-to lineup for the perfect stuffed dates everyone will adore:
Medjool dates: Soft, large, and caramel-like. They're the best variety for stuffing.
Nut butter: Peanut butter, almond butter, or hazelnut butter all work beautifully. My favourite is hazelnut as it's a perfect match with chocolate.
Fresh raspberries: Adds a bright, fresh and tart flavor.
Dark chocolate (70-80%): Rich and pairs perfectly with sweet dates. A 70-80% cacao bar or chips works well.
Toppings (optional): Sea salt flakes, crushed nuts, or shredded coconut for extra texture and flavor.
Step By Step Instructions
Here's how to make these chocolate stuffed dates:
Prep the dates
Slice each Medjool date lengthwise just enough to remove the pit. Be careful not to cut all the way through, you want them to stay intact like little boats.
Add the nut butter
Fill the center of each date with about ½ teaspoon of your chosen nut butter. My favourite is hazelnut. If you're a peanut butter fan, use that instead!
Insert the raspberries
Press one fresh raspberry into the nut butter, if it's large you might need to open it slightly so it fits horizontally. This is the secret ingredient that takes these vegan stuffed dates recipes to the next level, the tartness balances the sweetness.
Dip in chocolate
Melt dark chocolate over a double boiler or in the microwave in 30 seconds bursts. Insert a toothpick into each date and then cover in chocolate. You can dip them but I find this a bit messy and sometimes some of the filling comes off so I prefer to spoon the melted chocolate on each date. Let the excess drip off. Place them on a plate or tray with baking paper.
Chill and serve
If you want to add some toppings, like flaky sea salt or crushed nuts do it before the chocolate hardens. You can place them in the fridge for about 30 minutes to 1 hour until the chocolate hardens or pop them in the freezer if you're short on time.
If you freeze them, transfer them to the fridge before eating (10 minutes or so), you don't want to eat them straight from the freezer as they will be too hard and the raspberry will be too frozen! Enjoy your homemade chocolate stuffed dates masterpiece!
Tips for Perfect Chocolate Covered Stuffed Dates
Choose soft dates: Medjool dates are ideal, but if yours are dry, soak them in warm water for 10 minutes and pat dry before stuffing.
Use high-quality chocolate: The flavor really shines through, so opt for a good 70-80% cacao bar.
Don't overstuff: ½ teaspoon of nut butter per date is enough, too much and they'll be messy to dip.
Work quickly with chocolate: If your melted chocolate starts to thicken, gently rewarm it before dipping.
Storage and Meal Prep
These stuffed dates keep well, making them a fantastic make-ahead snack or dessert:
Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 3 months. Transfer to the fridge 10 minutes or so before eating though!
Pro tip: Make a double batch: they disappear fast!
Serving Ideas
Afternoon pick-me-up: Pair one or two chocolate covered stuffed dates with a cup of coffee or tea.
Dessert platter: Serve alongside fresh fruit and nuts for a wholesome party tray.
Workout snack: A quick source of energy before or after the gym.
Frequently Asked Questions
Can I make these nut-free?
Yes! Use tahini or sunflower seed butter for a nut-free alternative.
Do they need to be refrigerated?
Yes, refrigeration is needed to keep the chocolate from melting.
Are Chocolate Stuffed Dates Healthy?
Yes! While they're indulgent, these treats are made with wholefoods ingredients and offer a much better nutritional profile than most processed sweets.
Why You'll Love This Recipe
This recipe ticks all the boxes:
Quick and easy (15 minutes of prep).
Naturally sweet, with no refined sugar.
Perfect for vegan and non-vegan eaters alike.
Versatile and customizable (peanut butter, hazelnut, almond, cashew, tahini).
Great for snacking and dessert.
Simply put, vegan stuffed dates recipes don't get better than this one!
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Chocolate Stuffed Dates with Nut Butter & Raspberry
Ingredients
- 8 medjool dates
- 2.1 oz 78% dark chocolate 60g
- 8 raspberries
- 4 teaspoon nut butter of choice I use hazelnut butter
Instructions
Prep the dates
- Slice each Medjool date lengthwise just enough to remove the pit. Be careful not to cut all the way through, you want them to stay intact like little boats.8 medjool dates
Add the nut butter
- Fill the center of each date with about ½ teaspoon of your chosen nut butter. My favourite is hazelnut. If you're a peanut butter fan, use that instead!4 teaspoon nut butter of choice
Insert the raspberries
- Press one fresh raspberry into the nut butter, if it's large you might need to open it slightly so it fits horizontally. This is the secret ingredient that takes these vegan stuffed dates recipes to the next level, the tartness balances the sweetness.8 raspberries
Cover the dates with chocolate
- Melt dark chocolate over a double boiler or in the microwave in 30 seconds bursts. Insert a toothpick into each date and then cover in chocolate. You can dip them but I find this a bit messy and sometimes some of the filling comes off so I prefer to spoon the melted chocolate on each date. Let the excess drip off. Place them on a plate or tray with baking paper.2.1 oz 78% dark chocolate
Chill and serve
- If you want to add some toppings, like flaky sea salt or crushed nuts do it before the chocolate hardens. You can place them in the fridge for about 1 hour or until the chocolate hardens or pop them in the freezer fro 30 minutes if you're short on time.
- If you freeze them, transfer them to the fridge before eating, you don't want to eat them straight from the freezer as they will be too hard and the raspberry will be too frozen! Enjoy your homemade chocolate stuffed dates masterpiece!
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