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Stuffed Medjool Dates

Juicy medjool dates stuffed with nut butter and chopped flecks of dark chocolate, with a hefty pinch of flaked sea salt. No cooking or baking or even involved..! One of my favourite snacks, especially if I'm travelling and hiking. If I'm at home, I keep them in the fridge or freezer for a hard toffee stick-my-teeth-together texture

Total time to make : 5 minutes Time to prep : 5 minutes

Servings : makes 10


10 medjool dates

50g any nut butter (I use Pics)

20g good quality dark chocolate, chopped finely into chunks

2 tsp quality flaked sea salt (my favourite is Maldon)


  1. Slice the medjool dates in half, lengthways and remove the stone

  2. Fill each date with 1 tsp nut butter

  3. Top with the chopped chocolate and a hefty pinch of flaked sea salt

Nutritional Information

(per date)

95 calories

2g protein, 16g carbs, 2g fat

Good to know:

  • Store ready-to-go in an airtight container in the fridge for up to 1 week

  • Can be frozen (without the chocolate and salt topping) for a hard toffee texture

  • Make sure they're medjool dates as they are much larger, juicer and plumper than regular dates. They can be more expensive, I buy mine in bulk from Aldi

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