Peppermint Patty Stuffed Dates (Easy, No-Bake Recipe)
Craving a mint chocolate treat without turning on the oven? These Peppermint Patty Stuffed Dates are filled with a creamy white chocolate peppermint centre and coated in dark chocolate. An easy no-bake treat for Christmas and holiday dessert trays.
QUICK LOOK: PEPPERMINT PATTY STUFFED DATES
⏱️ Prep Time: 15 minutes
❄️ Chill Time: 3 hours
⏲️ Total Time: 3 hours 15 minutes
🍽️ Servings: ~12-16 Dates
💡 Difficulty: Easy
🥣 Key Ingredients: Medjool dates, white chocolate, whipping cream, peppermint extract and dark chocolate
🌿 Dietary Info:Gluten-free, easily made dairy-free and vegan.
✨ Make Them For: Christmas, holiday dessert trays, edible gifts and make-ahead treats
Peppermint and chocolate is one of my absolute favorite flavor combinations for the holidays. While I always look forward to making my Peppermint Protein Truffles and Peppermint Protein Sugar Cookie Bars every Christmas, I wanted to add something a little fresh and exciting to this year’s dessert tray.
These peppermint patty stuffed dates start with soft Medjool dates filled with a white chocolate peppermint ganache, then dipped in dark chocolate. The filling is soft and creamy with just enough peppermint to come through without overpowering the chocolate.
Achieving the right consistency for the filling is key: I found that chilling the white chocolate and cream mixture until it was thick enough to hold its shape made the dates much easier to fill. For the best results, use real white chocolate made with cocoa butter to ensure a smooth texture and a proper set. Once the dates are filled and dipped, they have a chewy centre, creamy peppermint filling and a crisp chocolate coating. Absolutely irresistible!
Why You’ll Love These Peppermint Patty Stuffed Dates
Key Ingredients Notes & Substitutions
Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.
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Recommended Supplies/Tools
- Measuring cups and spoons
- Large mixing bowl
- Small saucepan or heat-safe bowl for heating the whipping cream
- Small bowl
- Spatula
- Chocolate dipper or 2 forks
- Parchment lined baking sheet for placing the dates to set on
How to Make Peppermint Patty Stuffed Dates
Time needed: 3 hours and 15 minutes
- Make the peppermint filling
Finely chop the white chocolate and place it in a heatproof bowl. If you’re using callets, you can add them straight to the bowl. Heat the whipping cream in a small saucepan or in the microwave until it is hot and steaming, but not boiling. Pour it over the white chocolate and let it sit for 1 minute. Stir slowly from the center of the bowl, working your way outward. At first, the mixture may look separated or lumpy, but keep stirring. It should come together into a smooth, glossy mixture with no visible pieces of chocolate. If there are still visible pieces of chocolate not melting, gently heat in 10-second increments in the microwave until melted.
Stir in the peppermint extract and a small pinch of salt.
- Chill the filling
Cover the bowl with plastic wrap, pressing it directly against the surface of the filling to prevent a skin from forming as it chills and place it in the refrigerator for 1–2 hours, or until the filling has thickened. You want it to look and feel like a soft frosting or thick pudding. It should hold its shape on a spoon rather than running off. If it is still too loose to pipe, give it another 15–20 minutes in the fridge and check again.
- Prepare the dates
Use a small knife to slice each date lengthwise, just deep enough to remove the pit. Try not to cut all the way through the date. You want the two sides to open like a little pocket.
If the dates are very sticky, slightly dampen your fingers to make them easier to handle. Once pitted, spoon or pipe about 1 teaspoon of the chilled peppermint filling into the centre of each date. Gently press the two sides together so the date slightly closes around the filling. It’s okay if they are not completely closed. Place the stuffed dates on a parchment-lined baking sheet or cooling rack.
- Melt the dark chocolate
Chop or break up the dark chocolate into small, even pieces and place it in a heatproof bowl. Melt it in the microwave in 20–30 second intervals, stirring well between each interval.
Stop heating when a few small pieces remain and stir until the residual heat melts them. The chocolate should be smooth and fluid, without any lumps.
- Dip the dates
Use a chocolate dipper or 2 forks to lower each chilled date into the melted chocolate. Turn it over to coat all sides, then lift it out and gently tap the fork against the side of the bowl to let the excess chocolate drip off. Place each date back on the parchment-lined baking sheet or cooling rack. If you like, add some crushed peppermint candies or candy canes to the top.
- Chill until set
Place the dates in the refrigerator until the chocolate coating is firm. The finished dates should have a smooth chocolate shell with no wet or sticky spots.
Keep them refrigerated until you’re ready to serve.
Peppermint Patty Stuffed Dates (Easy, No-Bake Recipe)
Ingredients
Peppermint Filling
- 75 g good-quality white chocolate
- 25 g heavy whipping cream 35%
- 1/4 teaspoon peppermint extract
- Pinch of salt
Dates and Chocolate Coating
- 14 soft Medjool dates pitted
- Approximately 150 g dark chocolate melted for dipping
- 1 tbsp coconut oil
Instructions
- Make the peppermint filling: Finely chop the white chocolate and place it in a heatproof bowl. If you're using callets, you can add them straight to the bowl. Heat the whipping cream in a small saucepan or in the microwave until it is hot and steaming, but not boiling. You want to stop it once you see it starting to bubble around the edges. Pour it over the white chocolate and let it sit for 1 minute. Stir slowly from the centre of the bowl, working your way outward. At first, the mixture may look separated or lumpy, but keep stirring. It should come together into a smooth, glossy mixture with no visible pieces of chocolate. If it is not melting, gently reheat the entire mixture in 10 second increments until it mixes smoothly. Once melted, stir in the peppermint extract and a small pinch of salt.75 g good-quality white chocolate, 25 g heavy whipping cream, 1/4 teaspoon peppermint extract, Pinch of salt
- Chill the filling: Cover the bowl with plastic wrap, pressing it directly against the surface of the filling to prevent a skin from forming as it chills and place it in the refrigerator for 1–2 hours, or until the filling has thickened. You want it to look and feel like a soft frosting or thick pudding. It should hold its shape on a spoon rather than running off. If it is still too loose to pipe, give it another 15–20 minutes in the fridge and check again.
- Prepare the dates: Use a small knife to slice each date lengthwise, just deep enough to remove the pit. Try not to cut all the way through the date. You want the two sides to open like a little pocket. If the dates are very sticky, slightly dampen your fingers to make them easier to handle. If the dates are hard, soak them in warm water for 5-10 minutes before beginning.14 soft Medjool dates
- Fill the dates: Spoon or pipe about 1 teaspoon of the chilled peppermint filling into the center of each date. Gently press the two sides together so the date slightly closes around the filling. It's okay if the date doesn't completely close. Place the stuffed dates on a parchment-lined baking sheet or cooling rack.
- Melt the dark chocolate: Chop or break the dark chocolate into small, even pieces and place it in a heatproof bowl with the coconut oil. Melt it in the microwave in 20–30 second intervals, stirring well between each interval. Stop heating when a few small pieces remain and stir until the residual heat melts them. The chocolate should be smooth and fluid, without any lumps.Approximately 150 g dark chocolate, 1 tbsp coconut oil
- Dip the dates: Use a chocolate dipper or two forks to lower each chilled date into the melted chocolate. Turn it over to coat all sides, then lift it out and gently tap the fork against the side of the bowl to let the excess chocolate drip off. Place each date back on the parchment-lined baking sheet or cooling rack. If you like, add crushed peppermint on top.
- Chill until set: Place the dates in the refrigerator for about one hour until the chocolate coating is firm. The finished dates should have a smooth chocolate shell with no wet or sticky spots. Keep them refrigerated until you're ready to serve.
Notes
- Use soft, plump Medjool dates for easier filling. If your dates are firm or dry, soak them for 5-10 minutes in warm water.
- Use real white chocolate made with cocoa butter for the peppermint filling. White chocolate chips or candy melts may not give you the same smooth, creamy texture.
- Let the filling chill until it is thick enough to hold its shape before adding it to the dates. If it’s too soft, it will squeeze out when you close them.
- The peppermint flavor becomes more noticeable as the filling chills. Start with 1/4 teaspoon of extract and avoid adding too much, as peppermint extract can quickly overpower the chocolate.
- You will likely have some melted dark chocolate left over after dipping. The amount needed will depend on the size of your dates and how thick you want the coating.
- Store in an airtight container in the refrigerator for up to 7 days. The filling contains cream, so these should not be stored at room temperature.
Macros
Calories 142 | Fat 5.7g | Carbs 23g | Protein 1.5g | Fibre 2.7g NOTE: Nutrition is an estimate and varies based on brands and ingredients used.Trish’s Tips for the Best Peppermint Dates
- Use soft dates: Fresh, soft Medjool dates are much easier to fill. Very dry dates can split when you try to close them.
- Let the filling set before using: The white chocolate mixture needs enough time to thicken. If it is too soft, it will squeeze out when you close the dates.
- Use real white chocolate: Check the ingredients for cocoa butter. This helps the filling melt smoothly and set properly.
- Keep the dates cold before dipping: Chilling the stuffed dates helps the filling stay in place when you coat them.
- Let the excess chocolate drip off: This keeps the coating from becoming too thick and helps create a thinner, crisp shell.
Frequently Asked Questions
Medjool dates are the best choice because they are larger, soft and naturally chewy. Their size also gives you enough room to add the peppermint filling. Smaller dates can be used, but you may need to reduce the amount of filling. Check out my guide to baking with dates for more tips.
Dates are a good source of fibre, which helps support digestion and regularity. They also contain natural sugars for energy, along with minerals like potassium, magnesium and copper. Dates provide antioxidants, including polyphenols, which help protect cells from oxidative stress. Medjool dates are naturally sweet and have a soft, chewy texture, making them a great way to add sweetness to recipes without using refined sugar. Keep in mind that dates are still naturally high in carbohydrates and calories, so portion size is worth considering.
