Photos and recipe: Dave Sands
Peanut Butter–Macadamia Stuffed Dates with Yuzu Hot Salt
Rich, salty, and just the right kind of spicy — these decadent stuffed dates combine creamy peanut butter, crunchy macadamias, dark chocolate, and a sprinkle of Firecracker Farm’s Yuzu Hot Salt for an unforgettable sweet-heat experience.
Ingredients:
- 12–15 large Medjool dates (pitted, soft and plump)
- ⅓ cup natural peanut butter (creamy or crunchy)
- ⅓ cup roasted macadamia nuts (roughly chopped; 12–15 whole nuts for stuffing)
- 1 ½ cups dark or semi-sweet chocolate chips (60–70% cacao; mix of both recommended)
- 1 ½ tbsp coconut oil (refined for neutral taste)
- Firecracker Farm Yuzu Hot Salt — a few grinds after dipping in chocolate
Instructions:
1. Stuff the Dates
Gently open each pitted date lengthwise (don’t split fully). Spread ~1 tsp peanut butter inside, then press 1 whole macadamia nut (or a few chunks) into the peanut butter. Close the date around the filling and place on a parchment-lined tray.
Freeze for 10 minutes to firm.
2. Melt the Chocolate
Combine chocolate and coconut oil in a double boiler until melted and glossy.
Alternative: microwave in 20-second bursts, stirring between each until smooth.
3. Dip and Coat
Remove dates from the freezer. Dip each one into the melted chocolate, flipping with two forks to coat completely.
Let the excess drip off and return to parchment.
Finish with a few grinds of Yuzu Hot Salt while the chocolate is still wet.
4. Set and Store
Chill in the fridge for 10–15 minutes until chocolate hardens.
Store in an airtight container:
- Fridge: up to 2 weeks (soft and chewy)
- Freezer: up to 2 months (firmer bite)
Pro Tip: For cleaner bottoms, chill dipped dates for 2 minutes, then re-dip just the base for a smooth finish.
Pairing Note:
These make a killer finish to a spicy meal or a smoky bourbon cocktail — that citrusy Yuzu heat cuts through sweetness like a dream.
About the Author Dave Sands
Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)
Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!
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Get Some Hot Salt!
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