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Snacks

Peanut Butter-filled Jujubes (Red Dates) Recipe

This recipe is rated 5.0 out of 5.

Healthy choice

Gluten-free option

Soy-free option

Refined sugar free

Oil-free option

Freshly Picked

Easy peasy

Super quick

Kid-friendly

Comfort food

Snacks

Desserts
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A plate of assorted plant-based chocolate and coconut-covered sweets, including jelly babies, on a rack, with berries and a potted plant nearby.
Chocolate-covered and coconut-coated date balls with a touch of peanut butter rest on a rack; dates in a bowl sit behind them.

Jujubes are an ancient fruit native to China, used for centuries in Traditional Chinese Medicine and Asian cuisines. When they’re dried, they can be used similarly to the better known Medjool date, as in this little treat!

You will need

Serves 4

  • 200 grams jujubes
  • 4 tablespoons peanut butter
  • 4 tablespoons desiccated coconut
  • Pinch salt
  • 200 grams vegan dark chocolate (70% cocoa recommended)
  • Handful crushed peanuts

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Directions

15 mins to prep

mins to cook

Step 1

Slice the jujubes to remove the seeds.

Step 2

In a bowl, mix together peanut butter and 2 tablespoons of desiccated coconut until combined. Mix in a pinch (~1/4 teaspoon) of salt if the peanut butter is unsalted.

A spoon scoops creamy plant-based peanut butter and diced red dates from a bowl into a clear glass mixing bowl on a wooden surface.
Sugar is being poured from a container into a glass mixing bowl with plant-based butter and creamy peanut butter on a wooden surface.
A person mixes plant-based dough or batter with peanut butter in a clear glass bowl using a spoon on a wooden surface.

Step 3

With a spoon, stuff the peanut butter filling into the centre of each jujube and gently squeeze closed — it’s fine if there’s peanut butter spilling out the sides!

A person fills a dried red date with a spoonful of creamy plant-based peanut butter using their hands.
Close-up of red dates stuffed with a creamy plant-based peanut butter filling, arranged on a light-coloured surface.

Step 4

In a heatproof bowl, add the chocolate and place over (but not touching) a pan of boiling water to melt, stirring regularly.

Step 5

Once the chocolate has melted, remove from the heat and add the jujubes into the bowl, stirring until they are completely coated in chocolate.

A hand dips a peanut butter-filled red date into vegan chocolate in a glass bowl, with more stuffed dates on a wooden surface nearby.
A close-up of raspberries and red dates being coated in vegan melted chocolate with a spoon in a glass bowl.

Step 6

While still wet, roll the jujubes in your choice of shredded coconut or peanuts (or both), and leave aside (or pop in fridge) to set. Once the coating has set, dig in and enjoy!

Chocolate-covered balls made with plant-based peanut butter are coated with chopped nuts on a white plate, nut pieces scattered around.
Three chocolate-coated red dates rest on a layer of white powder, possibly sugar, in a dark bowl.
A pile of plant-based, chocolate-covered peanut butter treats with chopped nuts and coconut flakes sits on a wire rack; more are in a bowl behind.

Variation

Find dried jujubes online, or at your local Asian grocer. If you can’t get your hands on any, you can swap them for Medjool dates if you like!

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Recipe: Simon Toohey

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