These Chocolate Peanut Butter Coconut Dates are absolutely dreamy! They take no time to make and they’re the perfect little healthy-ish treat.
Well, I don’t want to be a Debbie Downer, but summer is coming to an end folks. Wah wah.
In just a few weeks, if not already, it’ll be back to homework, packed lunches and the much needed after school snacks for the kiddos.
I know when my boys were little, I often had fresh baked treats when they’d walk in the door after school. I knew they’d need something to help them get through the dreaded homework hour. And frankly I needed something too.
Why You’ll Love this Recipe
These Chocolate Peanut Butter Coconut Dates are a healthy-ish little snack that kids and adults are gonna enjoy.
A mere 5 ingredients is all you’ll need.
You can toast the coconut yourself or make these super duper quick and buy the coconut already toasted from your local market if they carry it. That’s what I used here, but I’ll give you guys directions for toasting it on your own below.
Ingredients You’ll Need
- dates
- creamy peanut butter
- toasted coconut
- chocolate chips (milk or dark)
- sea salt (optional)
Step-By-Step Instructions
The first step is to slice your dates and remove the pits. Once they’re pitted, you’ll place them sliced side up on your prepared sheet. You’ll add some of the creamy peanut butter, about one tablespoon, to the middle of each date and then top with some of the toasted coconut.
The second step is to melt the chocolate chips in a microwave safe bowl in 30 second intervals until smooth. Once melted, you’ll spoon the melted chocolate over the coconut and then top with some of the flakey sea salt.
You’ll need to refrigerate for about an hour until the chocolate is set. I keep mine in the fridge in an airtight container.
These are such tasty little bites. They’re perfect after a workout or when you hit that afternoon slump. I hope you folks give them a go!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chocolate Peanut Butter Coconut Dates
If you can’t find the prepackaged already toasted coconut at your market, you can toast it in your oven at 350 degrees for 7-8 minutes, watching carefully so it doesn’t burn and tossing it as it browns.
If you’d rather, you don’t have to toast your coconut. You can just add the plain unsweetened coconut flakes.
More Delicious Snack Recipes to Enjoy
Chocolate Peanut Butter Coconut Dates
Print Recipe Pin RecipeIngredients
- 15 dates, pitted
- 1/4 cup unsweetened coconut flakes, toasted and roughly chopped
- 1/3 cup creamy peanut butter
- 1/2 cup chocolate chips, I use Lilys semisweet no sugar added chocolate chips
- 1 Tbsp. sea salt, I use Maldon
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Preheat oven to 350 degrees. Spread your coconut on a baking sheet. Place the tray in the oven toast the coconut for 7-8 minutes, watching carefully so it doesn't burn and tossing it as it browns. Remove from the oven and let cool.
- Slice your dates and remove the pits. Once they're pitted you'll place them sliced part up on your prepared sheet. You'll add some of the creamy peanut butter, about one tablespoon, to the middle of each date, then top each with some of the toasted coconut.
- Melt the chocolate chips in a microwave safe bowl in 30 second intervals until smooth. Once melted, you'll spoon the melted chocolate over the coconut and then top with some of the flakey sea salt. Refrigerate for about an hour until the chocolate is set. I keep mine in the fridge in an airtight container.
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