Chocolate-Dipped Dates
Indulge in these elegantly simple chocolate-dipped Medjool dates, perfect for last-minute guests or festive gatherings. Customize them with nuts or nut butter for an irresistible treat.
Ingredients
Main Ingredients
- 12–16 pieces Medjool dates, pitted About 1 lb/450 g. If unavailable, use large Deglet Noor but soak for 10 minutes to soften.
- 200 g dark chocolate (60–70% cocoa) or milk chocolate Use dairy-free chocolate for vegan option.
- 12–16 pieces whole roasted almonds or pecan halves Optional filling.
- 2 tbsp almond butter or tahini Optional filling substitute.
- 1 tsp coconut oil or neutral oil Optional, for smoother melted chocolate.
- to taste Flaky sea salt or cocoa nibs For finishing.
- to taste Toppings: shredded coconut, crushed pistachios, orange zest, or toasted sesame seeds Optional.
Instructions
Preparation
- Line a tray with parchment or a silicone mat.
- Slice each date lengthwise and remove any remaining pit, keeping the dates intact like a pocket.
- Insert one almond or a small teaspoon of nut butter into each date. Close the date around the filling.
Melt Chocolate
- Place chopped chocolate and coconut oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between, until smooth. Alternatively, melt in a double boiler.
Coat Dates
- Hold each stuffed date with a fork or toothpick and dip halfway or fully into the melted chocolate. Let excess chocolate drip off.
- Place dipped dates on the lined tray. While chocolate is still wet, sprinkle with flaky salt, crushed nuts, or coconut as desired.
Chill
- Transfer the tray to the fridge for 15–30 minutes until chocolate sets. For faster setting, use the freezer for 8–10 minutes.
Notes
Store in an airtight container in the refrigerator for up to 7–10 days. If using cream cheese filling, consume within 3 days. To freeze, arrange dates in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months.