Ingredients
12 large Medjool dates, pitted
1/2 cup creamy peanut butter (natural preferred)
1/4 cup fruit jam or jelly (strawberry, raspberry, or grape)
Optional toppings: flaky sea salt, chopped peanuts, mini chocolate chips, shredded coconut
Instructions
Step 1: Carefully slice each Medjool date lengthwise down one side, just enough to open it up and remove the pit. Be gentle to keep the date intact, creating a small pocket.
Step 2: Using a small spoon or butter knife, generously fill each date cavity with about 1 teaspoon of peanut butter. Gently press the peanut butter into the date.
Step 3: Top the peanut butter in each date with about 1/2 teaspoon of your favorite jelly or jam. You can spread it slightly over the peanut butter.
Step 4: If desired, sprinkle your chosen toppings (flaky sea salt, chopped nuts, mini chocolate chips, or shredded coconut) onto the jelly. Gently press them to adhere.
Step 5: Serve immediately, or store the PB&J Stuffed Dates in an airtight container in the refrigerator for up to 1 week.
Notes
For best results, use fresh, soft Medjool dates. If your dates are a bit dry, soak them in warm water for 10 minutes, then pat completely dry before stuffing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 date
- Calories: 145 kcal
- Sugar: 17g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: PB&J Stuffed Dates, stuffed dates, peanut butter and jelly dates, healthy snack, no-bake snack, easy recipe, medjool dates, gluten-free snack, vegan snack
