Can I use a different nut butter?

I think both almond butter and cashew butter are incredibly delicious substitutions.

I can’t have tree nuts, what should I use?

I’d recommend crunchy sunflower seed butter for a similar vibe without the nut butter or nuts!

How should I store these?

Store in an airtight container in the fridge for up to two weeks or in a gallon Ziploc bag in the freezer for up to four months. I love these straight from the fridge or at room temperature.

Why do you use creamy peanut butter + peanuts, instead of crunchy peanut butter?

Crunchy peanut butter is a delicious option no doubt and a great shortcut if you want to eliminate the step of adding peanuts. I think peanut butter + peanuts gives more of a Snickers vibe.

Date Snickers (absolutely incredible 5-ingredient recipe!)

Description

Creamy, chewy and full of peanutty, caramel-y flavor, date snickers are snacking indulgence at its finest!

Ingredients

Units Scale

20 Medjool dates
1/2 cup peanut butter
3 tablespoons roasted peanuts
1 1/4 cup semi-sweet or dark chocolate chips or chopped chocolate
1/2 teaspoon avocado or coconut oil (optional, but helps the chocolate’s fluidity and lowers the melting point which prevents seizing)
flaky sea salt

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Line a plate or small baking sheet with parchment paper.
With a small paring knife, make a lengthwise slit in each date, slicing about halfway down. You don’t want to cut too far or all the way through because we are filling them. Pry the date open a little and remove the pit.
Fill each date with a spoonful of peanut butter- about ½ tablespoon per date. Add several peanuts on top of the peanut butter and place dates on the lined plate or baking sheet. Place dates in the freezer to firm up until completely solid- at least one hour.
Add chocolate chips or chopped chocolate into a double boiler over medium low heat, stirring with a spatula occasionally as the chocolate melts slowly. Add oil if desired to make the chocolate thinner and easier to work with. If your chocolate starts to seize, lower the heat and add a touch more oil to help it melt slowly.
Alternatively, you can add chocolate chips and oil to a microwave safe bowl and microwave for 1-2 minutes, stopping at 30-second intervals to stir, until the chocolate is completely smooth and melted.
Take the frozen dates from the freezer. Drop the dates one by one into the melted chocolate, flipping it with a fork to get it entirely coated and tapping the fork on the side of the pan to let any excess chocolate drip off. Place the dates on a piece of parchment paper and sprinkle with flaky sea salt while the chocolate is still wet and warm. The temperature of the chocolate will decline as you dip the dates and it will become a little harder to work with so work quickly! You can pop the chocolate back on the double boiler to ‘re-melt’ it, if needed.
Store in an airtight container in the fridge for 2 weeks (I promise you, they will not last that long) or up to 4 months in the freezer. Serve cold from the fridge or at room temperature.

Notes

Refer to the above blog post for ingredient information, helpful tips and tricks and answers to frequently asked questions.

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Nutrition

Serving Size: 1 date
Calories: 147
Sugar: 22.7 g
Sodium: 10.6 mg
Fat: 5.4 g
Carbohydrates: 26 g
Fiber: 2.7 g
Protein: 2.2 g
Cholesterol: 0 mg