Looks expensive

stuffed date covered in chocolate + puffed quinoa over paper

Table of contents

halved stuffed date covered in chocolate with peanut butter and hazelnut

About this recipe

I made these fancy stuffed dates as part of my weekly meal prep because I always want something sweet ready in the fridge.
They keep really well, take almost no effort to make, and somehow feel a little special.
Naturally sweet, rich, and crunchy, they hit the dessert craving fast.
They’re the kind of snack you grab “just one” of… and then go back for another.
Easy, fridge-friendly, and honestly a bit addictive.

stuffed dates covered in chocolate + puffed quinoa over paper

IBS & Low-FODMAP Tips:

Limit to 1–2 stuffed dates per serving.
Choose 70%+ dark chocolate and avoid milk chocolate.
Keep nut butter to 1 teaspoon per serving max.
Best eaten after a meal, not on an empty stomach.

fancy stuffed dates covered in chocolate in a glass container

Why These Stuffed Dates Are Healthy

Fancy stuffed dates use whole-food ingredients to create a dessert that’s naturally sweet and satisfying.
Dates provide fiber for digestion and natural energy, while dark chocolate adds antioxidants.
Nut butter contributes healthy fats that help stabilize blood sugar, and quinoa pops add light crunch and plant-based protein.

Ingredient Notes & Substitutes

Dark chocolate – 70% cacao or higher; chips or chopped bar.
Peanut butter – Smooth and natural; almond butter or tahini work too.
Tahini or almond butter – Adds depth and balances sweetness.
Quinoa pops – Gluten-free crunch without heaviness.
Medjool dates – Soft, fresh, and naturally sweet.
Hazelnuts – Whole; any nut of similar size works.
Flaky salt – Optional, but elevates everything.

Recipe card with notes

Stuffed Dates with Puffed Quinoa & Nuts

Diana Kostrov

Crunchy on the outside, creamy on the inside with a nutty core. The perfect snack any time of day — easy to make and keeps great in the fridge.

Print Recipe Pin Recipe

Prep Time 15

Setting 1

Course Dessert, Snack

Cuisine comfort food

Servings 16 pieces

Equipment

Mixing Bowl
Microwave-safe bowl
Small baking tray / plate and parchment paper

Ingredients

⅓ cup dark chocolate chips or chopped dark chocolate (80 g)
1 tbsp peanut butter
2 tbsp tahini or almond butter
¼ cup puffed quinoa
8 Medjool dates (halved and pitted)
16 hazelnuts (or similar-size nuts)
Extra peanut butter for filling (up to 2 tbsp)
Flaky salt (to finish)

Instructions

Prepare the dates – Slice each date in half lengthwise and remove the pit. Gently flatten each half, focusing on the center to create space for filling.
Fill – Spread a thin layer of peanut butter inside each date half (up to ½ teaspoon). Place one hazelnut in the center.
Shape & chill – Fold the date closed like a taco and press lightly so it holds. Place on a lined tray or plate and move to the freezer while you prep the chocolate.
Melt the chocolate – Add chocolate to a microwave-safe bowl. Heat in 30-second pulses until mostly melted. Add peanut butter and tahini/almond butter, heat briefly, and stir until smooth.
Add crunch – Fold in puffed quinoa gradually until evenly combined.
Coat – Dip each stuffed date into the chocolate mixture, let excess drip off, and place back on the tray.
Set – Freeze for 10 minutes, then refrigerate for about 1 hour until firm. Finish with flaky salt.

Notes

IBS-friendly: Stick to 1–2 dates per serving.
Naturally GF; check quinoa pops certification if needed.
Storage: Keep in an airtight container in the fridge for up to 7 days.
Freezing: Freeze up to 1 month; thaw 5 minutes before eating.
Nut-free option: Skip the hazelnut and use tahini only.
Serving idea: Perfect with coffee, as a dessert platter item, or edible gifting.