August 4, 2026

Date peanut butter chocolate cups

Postpartum meal prep is in full swing over here, and these date peanut butter chocolate cups are one of those things I know I’ll be very happy to have waiting in the fridge.

They’re easy, yummy, made with just a few ingredients, and taste like a peanut butter cup with a chewy date-peanut butter center. Basically, a little sweet treat that feels way more fun than the amount of effort it takes to make them.

And yes, they stay good in the fridge, so make a batch ahead of time and you’ll have something sweet ready to grab whenever you need it.

Ingredients

8 Medjool dates, pitted
¾ cup creamy salted peanut butter
1 ½ cups dark chocolate chips
2 tbsp maple syrup, optional
Flaky sea salt, optional

Instructions

Cover the dates with hot water and let them sit for 5 minutes to soften.

Meanwhile, melt ¾ cup of the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until completely smooth.

Spoon about 1 teaspoon of melted chocolate into the bottom of each cup of a silicone muffin pan or silicone ice cube tray. Place in the freezer for about 5–10 minutes to firm up.

Drain the dates really well, then add them to a food processor with the peanut butter and maple syrup, if using. Process until fully blended and thick and paste-like.

If the date mixture is still warm from soaking, let it cool for a few minutes before assembling.

Take the chocolate cups out of the freezer and add a small spoonful of the date peanut butter filling to each one.

Melt the remaining ¾ cup chocolate chips and spoon over the top of each cup, covering the filling. Sprinkle with flaky sea salt, if desired.

Freeze for at least 1 hour, or until completely firm. Since the date mixture is warm after soaking, these need a little longer to set.

Once firm, pop them out of the molds and store in the fridge.

Tips

You can use any silicone muffin tin or a larger square silicone ice cube tray for these, depending on the shape and size you want. A smaller ice cube tray will just give you more bite-sized cups.

Let the date mixture cool slightly before assembling if it feels warm. This helps keep the chocolate layers from getting melty.

Make sure to drain the dates really well. You want the filling to be thick and paste-like, not watery.

I love these straight from the fridge when the chocolate is firm but the date peanut butter center is still a little chewy.

These are such a good make-ahead option for postpartum days, but honestly, you don’t need to be postpartum to keep a batch in the fridge. They’re an easy little sweet treat whenever you want one.

Final Thoughts

These are officially going into my postpartum freezer stash. They’re easy, so yummy, and the kind of little sweet treat I know I’ll be very happy to have ready to go.

If you make them, tag me on Instagram @whatrobineats!!