Chocolate Covered Pumpkin Stuffed Dates
These Chocolate Covered Pumpkin Stuffed Dates are the perfect Fall pumpkin and chocolate treat made with real food ingredients. Naturally Dairy-free, Gluten-free, Paleo, and Vegan. ( Also peanut-free).
I’ve been making these stuffed chocolate covered dates on repeat lately. They are the ultimate healthy “pumpkin snickers” and a wonderful snack, treat, or dessert to keep in your fridge.
They are filled with a pumpkin puree, pumpkin spice and sunflower seed butter mixture. Then, they are covered in chocolate and topped with sea salt and crushed almonds. Divine!
I love that they satisfy my sweet tooth, are bite sized, and are made with a few simple ingredients. They are also great for anyone that has a peanut allergy.
These pumpkin stuffed chocolate covered dates were inspired by the viral “healthy snickers” recipe that was all over social media.
I gave them and try and fell in love. Then September hit and my desire for all things pumpkin also hit.
So I gave these chocolate covered dates a pumpkin twist. If you love pumpkin spice and pumpkin sweets, then you will love these!
- Medjool dates– you can find these in either the refrigerated section or the dried fruit section of the grocery store. Medjool dates are softer and a bit bigger than other kinds of dates, which works better in this recipe.
- Sunflower seed butter– make sure to get the kind without any added sugar.
- Pumpkin puree– you can use canned or fresh pumpkin puree.
- Pumpkin spice– you can make your own pumpkin spice or buy it pre-made in the spices section.
- Cinnamon– ceylon cinnamon as the best flavor.
- Chocolate chips– semi-sweet works best here.
- Coconut oil or olive oil– I like using olive oil and avocado oil here because they don’t have much flavor.
- Sea salt– chunky sea salt adds a great sweet/ salty element to this recipe
- Crushed almonds– you can buy these already crushed or sliced, or crush them yourself with a hammer. These add a wonderful crunch to the recipe.
Customize your healthy pumpkin snickers:
- Use nut butter instead of sunflower seed butter: you can use almond butter or peanut butter here if you want. I am allergic to peanuts so I use sunflower seed butter to replace peanut butter and yet still give it a nutty snickers taste.
- Use a different Fall spice: you can use just cinnamon here or use your favorite Fall spices from cinnamon to nutmeg to cloves to ground ginger.
- Use the chocolate of your choice: you can use dairy-free chocolate, milk chocolate or dark chocolate. I’m intrigued by the idea of using white chocolate as well.
- Use a different topping: you can use a different crushed nut, spice, or different kind of salt on top.
How to make them:
- Cut a slit along one side of the dates and remove the pits.
- Mix the pumpkin puree, pumpkin spice, cinnamon and sunflower seed butter together.
- Fill the dates with the pumpkin sunflower seed butter mixture.
- Melt the chocolate in the microwave.
- Cover the dates in the melted chocolate.
- Top dates with sea salt, crushed almonds and pumpkin spice toppings.
How to store them:
Store these chocolate covered dates in a sealed container in the fridge for up to a week. I doubt they will make it that long!
Other recipes made with dates that you’ll enjoy:
These Bacon Wrapped Raspberry Stuffed Dates (Paleo, Whole30) are one of my most famous appetizers. The raspberries melt into the dates and turn into jam when baked and they are covered in bacon. SO good.
These Gluten-Free Paleo Sticky Toffee Pudding Muffins are AMAZING. They are filled with dates and covered in a yummy caramel sauce.
Chocolate Covered Pumpkin Stuffed Dates
- 10 Medjool dates pitted
- 1 Tablespoon sunflower seed butter (without added sugar)
- 3 Tablespoons pumpkin puree
- 1/4 teaspoon pumpkin spice
- 1/8 teaspoon cinnamon
- 1/2 cup dairy-free chocolate chips
- 1 teaspoon coconut oil or olive oil
- 1-2 Tablespoons crushed almonds to top the dates with
- sea salt to top to top the dates with
- extra pumpkin pie spice to top the dates with
- Remove seeds/pits from dates by cutting a slit along one side of the dates.
- In a small bowl, mix the sunflower seed butter, the pumpkin puree, pumpkin pie spice and cinnamon together.
- Stuff the dates with the pumpkin sunflower seed mixture.
- Mix the chocolate chips with the olive oil and microwave in 30 second increments, mixing well in between each increment. 1 minute should be enough.
- Using a toothpick or a fork, dip each date into the melted chocolate and cover the date with chocolate. Put the chocolate covered date on a platter lined with parchment paper.
- Then quickly sprinkle the date with sea salt, some crushed almonds, and pumpkin pie spice. ( I say quickly because you want to add the toppings while the chocolate is still wet).
- Repeat with all of the dates.
- Put the dates in the fridge to allow the chocolate to set for about an hour ( or in the freezer for 10-15 minutes).
- Store chocolate covered dates in a sealed container in the fridge for up to a week.
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