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Peanut Butter Stuffed Dates with Puffed Quinoa Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 12 stuffed dates
  • Diet: Gluten Free, Vegetarian

Description

Peanut Butter Stuffed Dates with Puffed Quinoa are a delightful and healthy snack combining the natural sweetness of Medjool dates with a crunchy, nutty filling made from peanut butter and puffed quinoa. Coated in smooth dark chocolate and topped with extra puffed quinoa and flaky sea salt, these bite-sized treats offer a perfect balance of sweet, salty, and crunchy textures. Ideal for a quick energy boost or an elegant party appetizer, they are easy to prepare without baking or frying.

Ingredients

Stuffed Dates

  • 12 large Medjool dates (pitted)
  • 1/3 cup creamy peanut butter (natural or classic)
  • 1/3 cup puffed quinoa
  • Pinch of fine sea salt (optional, only if using unsalted peanut butter)

Chocolate Coating

  • 1 cup dark or semi-sweet chocolate chips
  • 1 tsp coconut oil (optional, for smoother chocolate)

Instructions

  1. Prepare the filling: In a small bowl, combine the peanut butter, puffed quinoa, and a pinch of fine sea salt if using unsalted peanut butter. Stir well until the mixture is fully combined and has a uniform texture.
  2. Stuff the dates: Gently slice open each pitted Medjool date lengthwise without breaking it completely. Fill each date with about 1 to 2 teaspoons of the peanut butter and puffed quinoa mixture. Press gently so the filling settles nicely inside each date. Place the stuffed dates into the freezer to firm up while preparing the chocolate coating.
  3. Melt the chocolate: Place the chocolate chips and the optional coconut oil into a microwave-safe bowl. Microwave in short bursts of 20 to 30 seconds, stirring thoroughly between each session, until the chocolate is melted completely and smooth.
  4. Dip the stuffed dates: Using a fork or skewer, dip each peanut butter stuffed date fully into the melted chocolate, ensuring it is well coated. Let any excess chocolate drip off. Sprinkle each coated date with additional puffed quinoa and a little flaky sea salt for extra texture and flavor contrast.
  5. Chill to set: Arrange the chocolate-coated dates on a parchment-lined plate or tray. Place them in the refrigerator and chill for 10 to 15 minutes, or until the chocolate hardens and sets firmly.
  6. Serve and store: Enjoy the peanut butter stuffed dates immediately as a delicious snack, or keep them chilled in an airtight container in the fridge for later enjoyment.

Notes

  • Use natural or classic creamy peanut butter depending on your preference; adjust salt accordingly.
  • Make sure the dates are large and soft for easy stuffing.
  • Coconut oil is optional but helps create a smoother and shinier chocolate coating.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • These make a great gluten-free and vegetarian snack option.
  • For a nut-free variation, consider substituting peanut butter with sunflower seed butter.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: International

Find it online: https://sarabaking.com/peanut-butter-stuffed-dates-with-puffed-quinoa-recipe/