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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!
If you love pumpkin puree recipes, try my pumpkin hummus, pumpkin banana bread, pumpkin spice almonds or pumpkin banana smoothie.
Table of Contents
What makes this recipe great
- These pumpkin dates satisfy your sweet tooth in a healthy way.
- They are bite sized, and are made with a few simple ingredients.
- They are great for anyone that has a peanut allergy.
- They are inspired by the viral “healthy snickers” recipe all over social media, but they have pumpkin twist.
- They taste like pumpkin pie dates meet pumpkin snickers.
Recipe ingredients
- 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.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of sunflower seed butter, you can use almond butter or any nut butter of your choice.
- Instead of pumpkin spice, you can use nutmeg or cinnamon.
- Instead of crushed almonds, you can use any other crushed nut.
- Instead of semi-sweet chocolate, you can use milk chocolate, dark chocolate or white chocolate.
Step by Step instructions:
Step 1: Cut a slit along one side of the dates and remove the pits.
Step 2: Mix the pumpkin puree, pumpkin spice, cinnamon and sunflower seed butter together.
Step 3: Fill the dates with the pumpkin sunflower seed butter mixture.
Step 4: Melt the chocolate in the microwave.
Step 5: Cover the dates in the melted chocolate. Top dates with sea salt, crushed almonds and pumpkin spice toppings. Refrigerate.
Recipe FAQs
The sweetness and caramel taste to the dates with the chocolate layer and crunchy almonds on top give it a very snickers-like taste.
Yes! Dates are a high in fiber and antioxidants. They are a grow on trees and are a natural non-processed food.
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 love:
Did you try this recipe? Please leave me a ⭐ review below!
Chocolate Covered Pumpkin Stuffed Dates
Ingredients
- 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
Instructions
- 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.
Notes
- Instead of sunflower seed butter, you can use almond butter or any nut butter of your choice.
- Instead of pumpkin spice, you can use nutmeg or cinnamon.
- Instead of crushed almonds, you can use any other crushed nut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
