I tried the Smashed Dates recipe and absolutely love their texture—a flattened, chewy medjool date base with nutty butter, a chocolate shell, and finishing flare. Each bite is like a mini cookie‑date hybrid, naturally sweet and endlessly customizable.
Why I’ll Love This Recipe
I love that smashing the dates creates the perfect little base to hold nut butter and chocolate. It’s no‑bake, gluten‑free, vegan, and packed with natural sweetness. I can get creative—add cereal crunch, fruit, or protein—and the presentation feels fun and snackable.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Medjool dates
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Nut or seed butter (e.g. SunButter, peanut butter)
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Dark or semi‑sweet chocolate chips or bar
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Flakey salt
Optional add‑ins for variations: puffed cereal or quinoa, freeze‑dried fruit, nondairy yogurt + protein powder, chopped nuts, white chocolate or sprinkles
directions
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I slice each medjool date lengthwise, remove the pit, and gently open it into a nest‑shape.
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I place dates pit‑side up on wax or parchment paper and flatten each to about ¼ inch thick using a mason jar or heavy glass.
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I microwave the nut butter briefly if needed to soften it, then spoon about 1 tbsp into the center of each smashed date.
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I melt the chocolate (dark or semi‑sweet) and spoon it over the dates, almost entirely covering the nut butter.
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I immediately sprinkle with flakey salt and refrigerate for about 1 hour, or until the chocolate sets.
Servings and timing
This recipe yields about 12 smashed dates. Prep time is around 15 minutes, plus 1 hour chilling, for a total of approximately 1 hour 15 minutes.
Variations
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Crunchy: add puffed cereal (like crispy rice or puffed quinoa) between the date and nut butter.
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Fruity: layer freeze‑dried fruit like strawberries for an extra burst without moisture.
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High‑protein: mix nut butter with nondairy yogurt and vanilla protein powder before adding it to the date.
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Mix‑ins: fold in chopped nuts, or use white chocolate and sprinkles for a fun twist.
storage/reheating
I store these smashed dates in an airtight container in the refrigerator for up to 1 week. They’re also great frozen for up to 3 months—I let them thaw in the fridge before eating. I don’t reheat them; they’re best served chilled or at room temp.
FAQs
What type of dates work best?
I use fresh, moist Medjool dates because they flatten easily and become gooey—but softer dried dates can still work with a bit more effort.
Can I use other nut or seed butters?
Absolutely—I’ve used peanut butter, SunButter, almond butter, or sunflower seed butter depending on dietary needs or flavor preferences.
Is it possible without chocolate?
Yes—if chocolate isn’t preferred, I sometimes skip it and finish with extra nut butter or a drizzle of honey or syrup alternative.
Can these be made ahead?
Yes, I often make them ahead and store chilled or frozen. They hold up well and are easy to serve chilled or at room temperature.
Can I freeze them?
Yes—I freeze individual smashed dates wrapped or in a container for up to 3 months, then thaw in the fridge before serving.
Conclusion
I adore how these smashed dates feel indulgent yet wholesome—each bite offers chewy medjool, creamy nut butter, rich chocolate, and a touch of salt. They’re customizable, no-bake, and perfect for snacking, gifting, or popping in lunchboxes. I always find myself trying a new variation next time. Let me know if you’d like tips to make them nut‑free or tailored to any dietary needs!
Print
Healthy Smashed Dates Dessert
- Total Time: 10 minutes
- Yield: 12 dates
Description
These Smashed Dates are the ultimate 3-ingredient treat—sweet, chewy, salty, and chocolatey. Perfect for a quick, healthy snack or a naturally sweet dessert bite.
Ingredients
12 medjool dates, pitted
1/4 cup almond butter (or nut butter of choice)
1/2 cup dark chocolate chips (dairy-free)
Flaky sea salt, for topping
Instructions
Line a baking sheet or plate with parchment paper.
Place each date on the sheet and gently flatten with the bottom of a glass or your fingers.
Spoon a small amount of almond butter onto each smashed date.
Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Drizzle or spoon the melted chocolate over the dates.
Sprinkle with flaky sea salt.
Place in the fridge or freezer for 10-15 minutes to set.
Enjoy immediately or store in the fridge for later.
- Prep Time: 10 minutes
- Category: Snacks
