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A detailed macro shot of a single Date Snicker, showing the smooth dark chocolate coating, flaky sea salt, and peanut butter filling.

Date Snickers: The Viral Healthy Treat You Can't Resist

Discover the viral Date Snickers recipe! Chewy Medjool dates filled with creamy peanut butter and roasted peanuts, all coated in a crisp dark chocolate shell. The perfect easy, no-bake, and healthy treat for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 dates
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 12 whole Medjool dates pitted
  • 1/2 cup (120g) smooth peanut butter
  • 1/4 cup (35g) roasted peanut halves
  • 1 cup (170g) dark chocolate chips or a chopped dark chocolate bar
  • 1 tsp (5ml) coconut oil
  • 1 tsp coarse sea salt flakes for garnish

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper
  • 1 Microwave-safe bowl

Method
 

  1. Line a baking sheet with parchment paper. Slice each Medjool date lengthwise to remove the pit, creating a pocket. Arrange the pitted dates on the prepared sheet.
  2. Spoon approximately 1 teaspoon of smooth peanut butter into the cavity of each date. Press 2-3 roasted peanut halves gently into the peanut butter.
  3. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is completely smooth and glossy.
  4. Using two forks, dip each filled date into the melted chocolate, turning to coat it completely. Lift it out and tap the fork on the edge of the bowl to allow excess chocolate to drip off.
  5. Place the chocolate-coated date back on the parchment paper. Immediately sprinkle with coarse sea salt flakes. Repeat with all dates. Refrigerate for 30 minutes or freeze for 10-15 minutes until the chocolate shell is completely hardened.

Notes

Choose Plump Dates: The best results come from fresh, plump Medjool dates.
Don’t Overheat Your Chocolate: Stir the chocolate well between microwave intervals to prevent it from becoming grainy.
Work Quickly: Garnish with sea salt while the chocolate is still wet so it adheres properly.
Control the Coating: Letting the excess chocolate drip off is key to a clean, professional look.