Easy Date Snickers

5 from 1 vote

These Date Snickers transform Medjool dates into decadent candy bars filled with peanut butter, coconut ice cream, and dark chocolate without any refined sugar.

Prep Time5

Chill Time1

Total Time1 5

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Halal, Hindu, Low Salt, Vegan, Vegetarian

Servings: Servings

Calories: 193kcal

Author: Emmy Clinton

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

US Customary - Metric

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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.

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