These Date Snickers transform Medjool dates into decadent candy bars filled with peanut butter, coconut ice cream, and dark chocolate without any refined sugar.
As a recipe developer, I've mastered date-based desserts, and these ice cream-filled Snickers made with dates are truly unbeatable. They've been tested and perfected to have the chewy, creamy, candy-bar bite people expect, but of course without refined sugar.
A Quick Look At The Recipe
- Recipe Difficulty: Easy
- Cooking Method: No-bake, freezer-set
- Main Ingredients: Medjool dates, peanut butter, refined sugar-free coconut ice cream, refined sugar-free dark chocolate
- Dietary Info: Gluten-free, dairy-free, refined sugar-free, vegan-friendly
- Serves: 10
- Calories: 193 per serving
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Featured Review
These are my new obsession. thanks Emmy!
- molly
This healthy Snickers dates recipe solves the challenge of creating a candy bar texture using whole food ingredients. Medjool dates contain natural sugar, primarily glucose and fructose, which provides the caramel-like sweetness without any processed sugars.
If you love date-based treats, try my Banana Snickers with Date Caramel, Viral Date Bark, Easy Chocolate Date Balls, or my Healthy Date Candy!
Why You'll Love This Recipe
- Naturally Sweetened Dessert: Dates create a rich, caramel-like sweetness with zero refined sugar.
- No-Bake Treats: No oven required.
- Freezer-Friendly Snack: Store for up to 3 months for easy meal prep.
- Allergy-Friendly Treat: These snickers dates are naturally gluten-free, dairy-free, and vegan, with a nut-free option.
Key Ingredients
- Medjool Dates: The base of this date snickers recipe. Medjool dates are soft, caramel-like, and naturally high in fiber.
- Vanilla Coconut Ice Cream (No Sugar Added): So Delicious's no-sugar-added varieties work best because they freeze firm yet stay creamy.
- Natural Peanut Butter: Use peanut butter with only peanuts and salt.
- Dark Chocolate Chips: Choose high-quality 70% cacao or higher for the richest flavor. Lily's or Hu Chocolate are my favorite refined sugar-free brands.
How To Make Date Snickers
- Step 1: Pit 12 large Medjool dates, slice them lengthwise, and keep them intact. Line a 12×12-inch sheet of plastic wrap on your counter, and arrange the dates in a rectangle shape. The rectangle will be three rows of four dates. Smash them down and press the edges together firmly until they form one solid 8×6-inch rectangle.
- Step 2: Spread a thin, even layer of peanut butter over the dates, followed immediately by an even layer of softened coconut ice cream (allow ice cream to soften for 5 minutes before spreading). Working quickly, lift the long sides of the date sheet up and over the filling, folding in half. This will create a log. Pinch the top seam to seal. The dates will be on the outside of the log, and the ice cream will be the filling.
- Step 3: Wrap the log tightly in plastic wrap, twisting the ends to create tension, and freeze for at least 1 hour until fully solid. Unwrap and slice into 1-inch pieces using a sharp knife, working quickly to keep everything firm.
- Step 4: Melt the chocolate chips in the microwave in 10-second increments until smooth. This prevents them from burning. Stir in 1 teaspoon of coconut oil with the chocolate, then spoon the mixture over each piece on a parchment-lined baking sheet, letting it drip down the sides. Freeze for 15-20 minutes until the chocolate sets, then store in an airtight container in the freezer.
Expert Tips
- The Secret to Soft Chocolate: Plain melted chocolate turns rock-hard in the freezer and shatters when you bite into it. Stir 1 teaspoon of coconut oil into the melted chocolate to create a shell that sets firm but stays slightly flexible for the perfect bite.
- Choosing the Right Dates: Medjool dates are ideal because of their higher invert sugar content and naturally soft, caramel-like texture. Deglet Noor dates can be used, but they are firmer, harder to pit, and lack the same melt-in-your-mouth quality.
- Temperature Control: Let the coconut ice cream sit out for 5 minutes before spreading. It should have a soft-serve texture, too soft will ooze, too hard will tear the dates.
- Rolling Technique: If ice cream escapes while rolling, don't worry, just wrap it tightly in plastic wrap. The pressure reshapes the log as it freezes, acting like a mold.
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The Date Selection
Not all dates behave the same, and the variety you choose directly affects texture, sweetness, and structure. Through testing, it's clear that moisture content and skin thickness make or break this recipe.
- Medjool dates are the gold standard. Their soft, caramel-like texture, high invert sugar content, and thin skins create the closest Snickers-style bite. They're large enough to hold filling without tearing and stay tender when chilled.
- Deglet Noor dates are a workable backup, but they are firmer, drier, and less sweet. They can turn fibrous when frozen, so if you use them, serve them at room temperature for the best texture.
- Barhi and Sayer's dates are less reliable. Barhi dates are often too soft and collapse once filled, while Sayer dates lack the balance needed for a clean, structured bar.
Date Snickers Frequently Asked Questions
These snickers made with dates contain four main ingredients: Medjool dates (for the outer caramel-like layer), natural peanut butter, no-sugar-added coconut ice cream, and dark chocolate chips. Some recipes add a pinch of sea salt. All ingredients are naturally sweet; no refined sugar is used.
Popular variations of these healthy snickers bars with dates include Almond Joy style (add almonds and coconut), tahini halva version (swap peanut butter for tahini), espresso mocha (add espresso powder to the chocolate), and protein-packed (mix protein powder into peanut butter). You can also use different nut butters like almond or cashew butter instead of peanut butter.
Store date snickers in an airtight container in the freezer for up to 2 weeks. Place parchment paper between layers to prevent sticking. Remove from freezer 2-3 minutes before eating for the best texture. Don't store at room temperature; the ice cream center will melt.
While dates are high in sugar, they are also high in insoluble fiber (approx. 2g per date). When you add the protein and fats from the peanuts to these homemade snickers with dates, you significantly lower the Glycemic Load (GL) compared to the high-fructose corn syrup used in commercial bars.
This is actually a bit of physics! When a frozen date hits warm air, it causes condensation (tiny water droplets) to form on the chocolate. This moisture pulls the sugar to the surface, making it tacky to the touch. The fix: don't go straight from freezer to plate. Move your dates to the fridge for 20 minutes before serving. This gradual "warm-up" prevents the sweat and keeps the chocolate shell dry and crisp.
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📖 Recipe
Easy Date Snickers
Ingredients
- 12 Large Medjool Dates
- ½ Pint Vanilla Coconut Ice Cream I use So Delicious's no added sugar
- 2 Tablespoons Peanut Butter
- ½ Cup Dark Chocolate Chips Hu or Lily's no-added-sugar
- 1 Teaspoon Coconut Oil
Instructions
- Pit 12 large Medjool dates, slice them lengthwise, and keep them intact. Line a 12×12-inch sheet of plastic wrap on your counter, and arrange the dates in a rectangle shape. The rectangle will be three rows of four dates. Smash them down and press the edges together firmly until they form one solid 8×6-inch rectangle.
- Spread a thin, even layer of peanut butter over the dates, followed immediately by an even layer of softened coconut ice cream (allow ice cream to soften for 5 minutes before spreading). Working quickly, lift the long sides of the date sheet up and over the filling, folding in half. This will create a log. Pinch the top seam to seal. The dates will be on the outside of the log, and the ice cream will be the filling.
- Wrap the log tightly in plastic wrap, twisting the ends to create tension, and freeze for at least 1 hour until fully solid. Unwrap and slice into 1-inch pieces using a sharp knife, working quickly to keep everything firm.
- Melt the chocolate chips in the microwave in 10-second increments until smooth. This prevents them from burning. Stir in 1 teaspoon of coconut oil with the chocolate, then spoon the mixture over each piece on a parchment-lined baking sheet, letting it drip down the sides. Freeze for 15-20 minutes until the chocolate sets, then store in an airtight container in the freezer.
Notes
- The Secret to Soft Chocolate: Plain melted chocolate turns rock-hard in the freezer and shatters when you bite into it. Stir 1 teaspoon of coconut oil into the melted chocolate to create a shell that sets firm but stays slightly flexible for the perfect bite.
- Choosing the Right Dates: Medjool dates are ideal because of their higher invert sugar content and naturally soft, caramel-like texture. Deglet Noor dates can be used, but they are firmer, harder to pit, and lack the same melt-in-your-mouth quality.
- Temperature Control: Let the coconut ice cream sit out for 5 minutes before spreading. It should have a soft-serve texture, too soft will ooze, too hard will tear the dates.
- Rolling Technique: If ice cream escapes while rolling, don't worry, just wrap it tightly in plastic wrap. The pressure reshapes the log as it freezes, acting like a mold.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Molly says
These are my new obsession. thanks Emmy!