Nora
Sticky, sweet, and irresistibly decadent, these Chocolate Covered Dates make snacking feel luxurious. Whether you’re entertaining, meal-prepping, or just want a wholesome sweet fix, this recipe wraps up everything you love about indulgence into one naturally sweet bite.
The creamy texture of Medjool dates, paired with silky melted chocolate and a sprinkle of chopped nuts or shredded coconut, delivers that perfect chewy-crunch combo. Plus, they store beautifully and take just minutes to make—a win for busy days or last-minute dessert needs.
What Is the Chocolate Covered Dates Recipe?
Chocolate Covered Dates are a simple, no-bake treat where plump Medjool dates are pitted, optionally filled with nut butter, dipped in melted chocolate, and topped with crushed nuts or shredded coconut. They’re often chilled to set and enjoyed straight from the fridge. These treats are a naturally sweetened alternative to traditional candy—but don’t let the simplicity fool you; the flavors are rich and satisfying.
Why You’ll Love This Recipe
- Naturally Sweet: No refined sugar needed. The sweetness of the dates does all the heavy lifting.
- Customizable: Fill them with peanut butter, almond butter, or even cream cheese—then top as you please.
- Quick & Easy: You only need about 20 minutes from start to finish.
- Make-Ahead Friendly: Perfect for prepping and storing for the week.
- Guilt-Free Indulgence: Nutrient-packed, yet totally indulgent in taste and texture.
Ingredients for Chocolate Covered Dates Recipe
- 15 Medjool dates, pitted
- ½ cup almond butter (or peanut butter)
- ½ cup dark chocolate chips
- 1 tsp coconut oil
- 3 tbsp crushed pistachios
- 3 tbsp shredded coconut (unsweetened)
How To Make the Chocolate Covered Dates Recipe
Step 1: Prepare the Dates
Slice each Medjool date down the center lengthwise, but don’t cut all the way through. Remove the pit gently and open them up like a book.
Step 2: Add Filling
Using a small spoon, fill each date with about 1 teaspoon of almond butter (or your preferred filling). Press lightly to close the date around the filling.
Step 3: Melt the Chocolate
In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until the chocolate is smooth and glossy.
Step 4: Dip and Decorate
Dip each filled date halfway into the melted chocolate. Place them on a parchment-lined tray. While still wet, sprinkle some with crushed pistachios and others with shredded coconut.
Step 5: Chill and Set
Refrigerate the tray for about 15 minutes or until the chocolate is fully set. Enjoy straight from the fridge or let them sit for a few minutes at room temp for a softer bite.
What to Serve with Chocolate Covered Dates Recipe
These make a beautiful addition to any dessert platter, especially paired with fresh berries or alongside a small selection of cheeses for a sweet-savory twist. They also go great with a warm chai latte or a cold glass of almond milk.
Top Tips for Perfecting Chocolate Covered Dates Recipe
- Use Fresh, Soft Dates: Medjool dates are ideal. If yours are dry, soak them for 10 minutes in warm water and pat dry before using.
- Seal the Filling: Lightly press the date shut after filling to help hold its shape during dipping.
- Set Up a Topping Station: Sprinkle your toppings right after dipping while the chocolate is still melted.
- Keep it Chilled: These treats taste best slightly chilled—and the firmness helps with handling too.
Storage Instructions
Store the Chocolate Covered Dates in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 2 months. If frozen, let them thaw for 5–10 minutes before enjoying for the best texture.
FAQs
Yes, chocolate coated dates are a healthy treat when enjoyed in moderation. They provide natural sweetness, fiber, and antioxidants from both the dates and dark chocolate.
Medjool dates are ideal due to their large size, soft texture, and caramel-like sweetness. They hold fillings well and pair beautifully with chocolate.
You can make chocolate covered dates up to 2 weeks in advance. Store them in an airtight container in the fridge to maintain their texture and freshness.
Each chocolate covered date contains approximately 120 calories, depending on the filling and topping used. The main contributors are the dates and chocolate.
Yes, refrigerate them to keep the chocolate firm and fresh. They taste best slightly chilled and last longer this way too.
Dates with peanut butter are a nutrient-rich snack. The combination provides fiber, protein, and healthy fats, making it a balanced and satisfying bite.
Want More Dessert Ideas?
You might also like the Cherry Chocolate Cheesecake if you’re into fruit-filled indulgence. For a nostalgic comfort treat, check out Mississippi Mud Cake — deeply fudgy and loaded with texture.
Looking for something chilled and creamy? The Chocolate Raspberry Drip Cake makes a stunning centerpiece. Or try the no-bake No-Bake Preacher Cookies for another quick fix.
And for a modern fusion twist, don’t skip my Black Bean Brownies — surprisingly rich, fudgy, and high in protein!
Save and Share This Chocolate Covered Dates Recipe
You can pin this recipe for later or print it out for your meal prep or sweet-tooth moments.
If you try these Chocolate Covered Dates, drop a comment and let me know—did you go with pistachios or coconut? Maybe both?
Your tweaks and toppings inspire everyone, so feel free to share!
📌 Save this to your ‘Guilt-Free Desserts’ board so it’s easy to find next time.
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Chocolate Covered Dates Recipe
Equipment
- Microwave-safe bowl
- Spoon
- Tray
- Parchment paper
Ingredients
Ingredients
- 15 Medjool dates
- 0.5 cup almond butter (or peanut butter)
- 0.5 cup dark chocolate chips
- 1 tsp coconut oil
- 3 tbsp crushed pistachios
- 3 tbsp shredded coconut (unsweetened)
Instructions
- Slice each Medjool date lengthwise and remove the pit. Open slightly like a book.
- Fill each date with about 1 tsp almond butter and press to close.
- Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals until smooth.
- Dip each date halfway in the melted chocolate. Place on a parchment-lined tray.
- Top with crushed pistachios or shredded coconut while chocolate is wet.
- Refrigerate for 15 minutes until the chocolate sets.