Peanut Butter and Jam Stuffed Dates
These Peanut Butter and Jam Stuffed dates make the perfect sweet treat for snack time or after dinner. They are quick and simple to make. Stuffed with peanut butter, homemade raspberry chia jam and dark chocolate to sprinkle. It’s just what you need to satisfy that sweet tooth.
Servings Prep Time
12dates 5minutes
Cook Time Total Time
0minutes 5minutes
Servings Prep Time
12dates 5minutes
Cook Time Total Time
0minutes 5minutes
For the Stuffed Dates:
  • 12 medjool dates
  • 12tsp all-natural peanut butter
  • 12tsp raspberry chia jam(see recipe below, or use jam of choice)
  • 2tbsp dark chocolate, chopped into chunks
For the Raspberry Chia Jam:
  • 1cup frozen raspberries
  • 1tsp chia seeds
  • 1-2tbsp maple syrup
  • splash vanilla extract
  1. Slice vertically into dates and gently open to expose the centre. Remove pits. Fill dates with peanut butter and homemade raspberry chia jam. Sprinkle with dark chocolate
To make the Raspberry Chia Jam (10 minutes)
  1. In a saucepan add frozen raspberries and bring to medium high heat. Cook for 5 minutes, or until softened. Muddle gently with wooden spoon. Add chia seeds, maple syrup and vanilla extract. Let jam simmer lightly for 1-2 more minutes and remove from heat. (Optional to add more maple syrup to taste, I used 1 tbsp total). Wait at least 10 minutes to thicken and cool.
Recipe Notes

Raspberry chia jam will keep in fridge for up to 5 days. Use this jam in other recipes like my peanut butter and jelly nice cream, vegan protein pancakes, and overnight oats.