Date Snickers are my go-to dessert when I want something indulgent yet nourishing. With rich, chewy Medjool dates standing in for caramel, creamy nut butter for nougat, crunchy peanuts, and a touch of dark chocolate, this no-bake treat gives me all the Snickers vibes in a wholesome, bite-sized form.
Why You’ll Love This Recipe
I love how these are fast to assemble, require no baking, and taste shockingly similar to the classic candy bar—without being overwhelmingly sweet. The dates are naturally rich and chewy, the salted peanut butter and crunchy nuts provide the perfect balance, and a thin drizzle of dark chocolate takes it over the top. They also store well, which means I can always have a healthy treat on hand. Plus, they’re naturally gluten-free, vegan, and dairy-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Medjool dates – I go for soft, plump ones that are easy to split open.
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Peanut butter (or other nut butter) – I prefer salted peanut butter for a more balanced, not-too-sweet flavor.
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Chopped peanuts – These add crunch and make it feel more like the real deal.
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Dark chocolate chips – I melt just enough to drizzle, not coat.
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Flaky sea salt – Optional, but I love the sweet-and-salty contrast.
Directions
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I start by splitting the Medjool dates in half and removing the pits. Each date gives me two pieces, so I lay them out, cut-side up, on parchment paper.
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I spoon about ½ teaspoon of peanut butter into each date half, then sprinkle chopped peanuts right on top.
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Next, I melt the dark chocolate chips. I usually do this using a double boiler for better control, but the microwave works fine too in 30-second intervals.
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Once melted, I drizzle the chocolate over the stuffed dates using a spoon. I don’t coat them completely—just the top.
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While the chocolate is still melty, I finish with a sprinkle of flaky sea salt.
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Then I chill them in the fridge for about 10 minutes until the chocolate sets. Once firm, they’re ready to enjoy.
Servings and timing
This recipe makes 18 small pieces from 9 Medjool dates and takes about 10 minutes of prep time plus 10 minutes of chilling—so 20 minutes total. I find that 2 or 3 pieces make for the perfect serving size.
Variations
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I sometimes swap peanut butter for almond or cashew butter depending on what I have on hand.
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For a nut-free version, I use sunflower seed butter and top them with crushed sunflower seeds or even puffed rice for a crispy twist.
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If I’m craving extra texture, I roll them in crushed nuts before chilling.
Storage/Reheating
I like to store my Date Snickers in an airtight container in the fridge, where they stay good for up to a month. They also keep well at room temperature for a few days, so they’re great for taking to parties or packing for a trip. For an extra chewy texture, I sometimes pop them in the freezer and eat them straight from there—so satisfying and firm.
FAQs
How long do Date Snickers last?
I find they last up to a week at room temperature and about a month in the fridge. If frozen, they can last even longer and are great to eat cold.
Can I make these nut-free?
Yes, I often use sunflower seed butter and sunflower seeds for a nut-free version that still delivers on flavor and texture.
What if my dates are too firm?
If my dates feel hard, I let them sit over a bowl of recently boiled water for about 5 minutes. This softens them just enough to split and stuff easily.
Can I use other kinds of chocolate?
Absolutely. While I like dark chocolate for its rich flavor and lower sugar content, milk chocolate or even sugar-free chocolate chips work just fine.
What if my melted chocolate is too thick?
When the chocolate feels too thick to drizzle smoothly, I stir in a bit of coconut oil. This helps it spread more evenly and sets nicely once chilled.
Conclusion
These Date Snickers are my perfect mix of sweet, salty, chewy, and crunchy—all in a healthy, homemade package. Whether I’m making them as a party treat, a post-workout snack, or a late-night indulgence, they always hit the spot. I love how customizable they are, and once I made them once, I found myself making double batches to keep on hand.
Print
Date Snickers
- Total Time: 20 minutes (includes chilling)
- Yield: 18 pieces
- Diet: Vegan
Description
Date Snickers are a no-bake, healthier twist on classic candy bars. Made with soft Medjool dates, creamy peanut butter, crunchy peanuts, and a drizzle of dark chocolate, they deliver all the Snickers vibes in a gluten-free, dairy-free, and vegan-friendly package.
Ingredients
9 Medjool dates, pitted and halved
4–5 tbsp salted peanut butter (or other nut/seed butter)
3 tbsp chopped peanuts
1/4 cup dark chocolate chips
Flaky sea salt (optional)
Instructions
- Split the Medjool dates in half and remove pits. Place cut-side up on parchment paper.
- Fill each date half with about 1/2 tsp peanut butter.
- Sprinkle chopped peanuts on top of the peanut butter.
- Melt chocolate chips using a double boiler or microwave (30-second intervals).
- Drizzle melted chocolate over the stuffed dates.
- Top with flaky sea salt if desired.
- Chill in the fridge for 10 minutes until the chocolate sets.
- Store in an airtight container in the fridge or freezer.
Notes
- Use sunflower seed butter and seeds for a nut-free version.
- If dates are too firm, soften them over steam for 5 minutes.
- Mix in a little coconut oil if chocolate is too thick to drizzle.
- Try rolling in crushed nuts or puffed rice for extra texture.
- Store in the fridge for up to 1 month or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 3 pieces
- Calories: 160
- Sugar: 14g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
