Pin Recipe
Peppermint Patty Stuffed Dates (Easy, No-Bake Recipe)
Soft Medjool dates filled with a creamy white chocolate peppermint filling and dipped in dark chocolate. These easy no-bake peppermint patty stuffed dates are perfect for Christmas and holiday dessert trays.
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.