Dark Chocolate Peanut Butter Mousse Stuffed Dates. You read that right. It’s a mouthful, isn’t it? But how else to describe these insanely decadent treats. My goodness, the melt-in-your-mouth factor is outta control with these little morsels. They’re like, that roll your eyes, oooh and ahhhh kinda good.

Yesterday, I made the peanut butter mousse portion of this recipe for a dessert but I found it to be too rich to eat by itself. What to do, what to do. I’d been thinking of making chocolate-covered dates for a while and I was just going to stuff them with peanut butter or tahini but then….I had the wild idea of stuffing the mousse inside medjool dates and covered them in chocolate.

Dare I? Oh, yes, I dare.

What You Need To Make These

To whip up these gorgeous stuffed dates, you only need a few ingredients.

You could make them with regular dates but I find medjool dates allow you to stuff in more of the to-die-for peanut butter mousse. Plus medjool dates are so plump and sweet, I’d definitely recommend using them if you can get your hands on some.

As for the chocolate, you can purchase this dark chocolate bar from Amazon but most grocery stores should carry a dairy-free bar that will work just fine in this recipe. Simply read the label and make sure it doesn’t contain any milk products.

Most quality dark chocolate bars don’t so you shouldn’t have a problem finding one. You could also use dairy-free chocolate chips or chocolate morsels.

How to Make Coconut Cream

To make the coconut cream needed for the recipe, you’ll have to place a can of good quality coconut milk in the fridge overnight. By placing the can in the fridge, the fat separates from the water and you end up with beautiful, rich, decadent coconut cream. To use it, simply scoop it out of the can and into a bowl or container. If you wish, you can save the leftover water for smoothies or other recipes.

I usually use Thai Kitchen coconut milk but Whole Foods carries a good one as well. Some less expensive brands may be okay too but the fat content does vary from brand to brand. You can experiment to see if the kind you use will provide enough coconut cream for the recipe. I used Thai Kitchen coconut milk for this recipe and after sitting in the fridge overnight about 2/3 to 3/4 of the can separated into cream.

Melt and Stuff!

Once you’ve whipped up the mousse, it’s just a matter of melting the chocolate and dunking the stuffed dates. At this point, your mouth should be watering but worry not, it’s only a short while longer until they’ll be ready!

Now the hard part…

The only hard part about making these stuffed dates, is waiting for the chocolate to harden. After you’ve covered all the dates in chocolate, place them in the fridge to set and about 20 minutes later you’re ready to indulge. Normally, I have a hard time stopping at one treat, but honestly these are so decadent, one is so satisfying that it’s all you need.

For another delicious way to use peanut butter mousse try these chocolate cookie dough mousse parfaits!