Peanut Butter Cookie Dough Stuffed Dates (Vegan, No Bake)
These Peanut Butter Cookie Dough Stuffed Dates are the perfect quick, easy, no-bake treat made with simple, wholesome ingredients. Natural Medjool dates are filled with a creamy peanut butter cookie dough for a healthy vegan dessert that tastes indulgent but comes together in minutes.
Servings: 13 stuffed dates
Calories: 202kcal
Equipment
- 1 plate
- 1 mixing bowl
Ingredients
- 13 soft Medjool dates, pitted
- ½ cup creamy, unsweetened peanut butter
- ⅔ cup almond flour
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup dairy-free mini chocolate chips
Instructions
- Cut halfway through each date, length-wise, remove the pit, and open them wide enough to stuff the dough into them. Set them on a large plate.
- To a mixing bowl, add the peanut butter, almond flour, maple syrup, vanilla, and salt. Mix with a spatula until a dough forms.
- Add in the mini vegan chocolate chips and fold them until evenly combined.
- Scoop about a heaping tablespoon of the cookie dough and gently roll it into an oval shape. Press it into the center of a date, then firmly press down until it is smooth, and shape the top so the filling is evenly distributed. Repeat with the remaining Medjool dates.
- Enjoy right away or chill for an hour.
Notes
Storage:
Store them in an airtight container in the refrigerator for up to 7 days, or freeze for longer storage.
To freeze, place them in a Ziplock bag and store in the fridge for up to 2 months.
Tips and Modifications:
Common mistakes include using dry dates instead of soft Medjool dates, so make sure to leave them on the counter overnight, and producing dry cookie dough. For the best texture, aim for a soft, slightly sticky filling that’s easy to press into the dates, and add splashes of almond milk if the dough becomes too dry.
Use soft, fresh Medjool dates for the best texture. I recommend leaving them on the counter overnight to soften.
Adjust the cookie dough as needed. If it feels too dry, add a little more peanut butter or maple syrup. If it’s too soft, add a small amount of almond flour until it holds its shape.
Let the dough sit for a few minutes before stuffing. Almond flour absorbs moisture over time, which helps create a better cookie dough texture.
Swap the peanut butter with almond butter, cashew butter, or sunflower seed butter for a different flavor or to keep it nut-free.
Nutrition
Serving: 1stuffed date | Calories: 202kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 66mg | Potassium: 263mg | Fiber: 3g | Sugar: 23g | Vitamin A: 38IU | Calcium: 42mg | Iron: 1mg