Protein Cookie Dough Stuffed Dates
Gluten-Free, Dairy-Free, Refined Sugar-Free Option, High-Protein, Freezer-Friendly
These Protein Cookie Dough Stuffed Dates taste just like a chocolate chip cookie dough truffle while being made with simple, wholesome ingredients. Soft Medjool dates are filled with a creamy vanilla cookie dough made with almond flour, PurePaleo Vanilla Protein Powder, natural nut butter, and mini chocolate chips before being coated in rich dark chocolate and finished with flaky Maldon sea salt. They're naturally sweet, packed with fibre and protein, and one of my favourite sweet treats to keep stocked in the freezer whenever I'm craving a little something sweet!
What You Need
Makes 14–16 Stuffed Dates
For the Dates
14–16 large Medjool dates, pitted
Cookie Dough Filling
¼ cup blanched almond flour (28 g)
¼ cup PurePaleo Vanilla Protein Powder by Designs for Health (30 g)
¼ cup natural peanut butter, almond butter, or cashew butter (64 g)
1½ tbsp pure maple syrup or honey (30 g)
¼ tsp pure vanilla extract
2 tbsp mini dairy-free dark chocolate chips (20 g)
Chocolate Coating
½ cup dairy-free dark chocolate chips (85 g)
To Finish
How To Make
Slice each Medjool date lengthwise and remove the pits, leaving the dates intact.
In a medium mixing bowl, combine the almond flour, PurePaleo Vanilla Protein Powder, peanut butter, maple syrup, and vanilla extract. Stir until a soft cookie dough forms.
Fold the mini chocolate chips into the cookie dough mixture.
Spoon the cookie dough generously into each date and gently press the dates closed.
Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and glossy.
Using two forks, dip each stuffed date into the melted chocolate, allowing any excess chocolate to drip off before placing it onto a parchment-lined tray.
Immediately sprinkle each date with flaky Maldon sea salt.
Transfer the tray to the refrigerator or freezer for 15–20 minutes, or until the chocolate has completely hardened.
Enjoy immediately or store for later.
Serving Suggestions
I personally love storing these in the freezer. They become perfectly chewy with a crisp chocolate shell and make the ultimate little sweet treat whenever I'm craving something chocolatey
They're naturally sweet, fibre-packed, protein-packed, and one of my favourite guilt-free desserts or midday snacks to keep on hand throughout the week
Notes
Store in an airtight container in the freezer for up to 3 months or in the refrigerator for up to 1 week.
If frozen, allow the dates to sit at room temperature for 5–10 minutes before enjoying for the best cookie dough texture.
PurePaleo Vanilla Protein Powder adds a subtle vanilla flavour while boosting the protein content without making the filling chalky.
Peanut butter, almond butter, and cashew butter all work beautifully in this recipe.
The flaky Maldon sea salt perfectly balances the rich dark chocolate and sweet caramel-like dates.
These are naturally sweetened, packed with fibre and protein, and are the perfect healthier dessert or afternoon snack to keep stocked in your freezer.
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay