Vegan Cookie Dough–Stuffed Dates (No-Bake, Freezer-Friendly!)

I’ve made (more than) my fair share of date treats, but these just might be my favorite version yet: tender Medjool dates stuffed with vegan cookie dough, then finished with a salted chocolate drizzle. They’re also gluten free and freezer-friendly, and that cookie dough? Made with chickpeas. Trust me — no one will ever know.

For this month’s “Sweet Treats for Your Sweet Tooth” series with Elizabeth, we’re kicking off the new year with a healthy-ish treat that still feels indulgent. These vegan cookie dough–stuffed dates are naturally sweet, chocolatey, and freezer-friendly — the kind of little bite that makes you feel festive without going overboard. Perfect for gifting, snacking, or sneaking a few when no one’s looking.

Let’s make a batch!

Why You’ll Love These

• No-bake and fast to assemble
• Vegan + gluten free with natural sweetness from dates
• Seriously irresistible
• Freezer-friendly — great for meal-prepping treats

Ingredients

• 3/4 cup canned chickpeas, rinsed and dried well
• 1 1/2 tablespoons tahini
• 1 1/2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• pinch of baking soda
• 2 tablespoons almond flour
• 2 tablespoons dairy-free mini chocolate chips
• 24 Medjool dates, pitted and opened like a book
• 1/2 cup dairy-free semi-sweet chocolate chips
• 2 teaspoons coconut oil
• flaky sea salt

Instructions

• Step 1: Make the cookie dough: Place chickpeas, tahini, maple syrup, vanilla, and baking soda in a small food processor. Blend until smooth, scraping down once or twice. Transfer to a bowl.

• Step 2: Adjust the texture: Add 1 tablespoon almond flour and stir. If still too loose to shape, add up to 1 more tablespoon. Stir in the mini chocolate chips.
• Step 3: Fill the dates: Place the dates—opened side up—on a work surface. Scoop one heaping 1/2 teaspoon of dough into each (you may have leftovers; use more dates if you’ve got ’em!). Roll into a thick little log and tuck into each date. Chill 10–15 minutes.

• Step 4: Chocolate drizzle: Place the chocolate chips and coconut oil in a microwave-safe bowl and heat in 30-second bursts until melted and smooth, stirring each time.
• Step 5: Finish: Drizzle the chocolate over the stuffed dates and top with flaky sea salt.
• Step 6: Chill: Refrigerate for about an hour to set; store covered in the fridge.

Storage

Refrigerator:
Store in an airtight container; keeps 5–7 days.
Freezer:
Freeze in a single layer for 1–2 hours, then transfer to a container or freezer bag; keeps up to 2 months. To serve, thaw in the fridge 30–60 minutes.

Tips & Tricks

• Dry the chickpeas well: This removes any excess moisture and helps the dough set.
• Don’t skip the chill step: Makes stuffing and drizzling much neater.
• Use fresh, soft Medjool dates: They’re easier to open and fill (and so good!).
• Almond flour is adjustable: Start with 1 tablespoon and add more only if needed.

Flavor Variations

• Peanut butter instead of tahini
• Use chopped nuts inside instead of mini chips
• Dip fully in chocolate instead of drizzling
• Add a pinch of cinnamon to the filling

Let me know if you try them, and be sure to check out this delicious recipe for overnight oats from Elizabeth!

Vegan Cookie Dough–Stuffed Dates (No-Bake, Freezer-Friendly!)

sherisilver

These vegan cookie dough–stuffed dates are no-bake, freezer-friendly, and the perfect sweet treat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Snack

Servings 24

Calories 114 kcal

Equipment

• mini food processor

Ingredients

  

1x2x3x

• 3/4 cup canned chickpeas, rinsed and dried well
• 1 1/2 tablespoons tahini
• 1 1/2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• pinch of baking soda
• 2 tablespoons almond flour
• 2 tablespoons dairy-free mini chocolate chips
• 24 Medjool dates, pitted and opened up like a book
• 1/2 cup dairy-free semi-sweet chocolate chips
• 2 teaspoons coconut oil
• flaky sea salt

Instructions

 

• Place the chickpeas, tahini, maple syrup, vanilla and baking soda in a small food processor. Blend till smooth, scraping down once or twice. Transfer to a medium bowl.
• Add 1 tablespoon of the almond flour and stir to blend. If the mixture still feels too loose to easily shape, add up to 1 more tablespoon of the almond flour. Stir in the mini chocolate chips.
• Place the dates - opened side facing up - on a worksurface. Scoop one heaping 1/2 teaspoon of the cookie dough atop each date (you may have some left over; if you have more dates you can fill them to use up the rest of the mixture). Working with one scoop at a time, gently roll into a thick log and tuck into the date. Chill for 10 - 15 minutes.
• Place the chocolate chips and coconut oil in a microwave safe bowl and heat in 30 second bursts till melted and smooth, stirring each time. Use a spoon to drizzle the melted chocolate over the stuffed dates, the top with a bit of flaky sea salt.
• Refrigerate for about an hour to set; store in the fridge in a covered container.

Nutrition

Serving: 1gCalories: 114kcalCarbohydrates: 23gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 16mgPotassium: 203mgFiber: 2gSugar: 19gVitamin A: 42IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg

Keywords chickpea cookie dough, chocolate covered dates, Medjool dates recipe, stuffed dates, vegan cookie dough

did you make this recipe?tag @sherisilver on instagram!

FAQs

Can I make these nut-free?
Yes — use oat flour instead of almond flour and ensure your chocolate is nut-free.

Do they taste like chickpeas?
Nope! Chickpeas (and tahini) are slightly acidic. Baking soda reacts with that acidity and helps smooth the texture and reduce any “bean-y” flavor! That tiny bit of alkalinity gives the dough a more “cookie dough” flavor instead of “hummus with chocolate chips.”

Can I prep these ahead for entertaining?
Definitely — they freeze beautifully and thaw quickly.

Can I use a different sweetener?
Maple syrup works best for both flavor and moisture, but agave syrup will work in a pinch.

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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