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chocolate covered dates with strawberry, alond, and pistachio toppings.

Chocolate Covered Dates

5 from 2 votes
Chocolate Covered Dates at home: stuffed with nut butters, or strawberry tahini, dipped in dark chocolate for a rich, satisfying bite!
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Prep Time:20 minutes
chill time:15 minutes
Total Time:35 minutes
Course: Dessert, Snack
Cuisine: Mediterranean
Keyword: healthy dessert
Servings: 16 servings
Calories: 202kcal

Equipment

Ingredients

Base (for all)

  • 16 Medjool dates pitted
  • 8 oz dark or milk chocolate (chips or chopped bar)
  • 1-2 tsp neutral oil or coconut oil (optional, for smoother dipping)
  • flaky sea salt (optional)

Pistachio Pistachio (for 6–8 dates)

  • 6-8 tsp pistachio butter (about 1/2 tsp per date)
  • 1/3 cup roasted pistachios finely chopped

Almond Crunch (for 6–8 dates)

  • 6-8 tsp almond butter
  • 1/3 cup roasted almonds finely chopped

Strawberry-Tahini Crunch (for 6–8 dates)

  • 6-8 tsp tahini (or cashew butter for sweeter)
  • 1/3 cup freeze-dried strawberries crushed to a coarse powder (plus more for decorating)

Instructions

Base (for all)

  • Line a baking sheet with parchment. Split each date lengthwise (don’t cut all the way through) and remove pits if present.
    16 Medjool dates
  • Melt the chocolate: microwave in 20–30 sec bursts, stirring between each, until smooth (stir in oil if using), or melt over a double boiler.
    8 oz dark or milk chocolate, 1-2 tsp neutral oil or coconut oil

Pistachio Pistachio

  • Fill 6–8 dates with about 1/2 tsp pistachio butter each; gently pinch to close.
    6-8 tsp pistachio butter
  • Dip each filled date in the melted chocolate with a fork, let excess drip, and set on the parchment.
  • Immediately sprinkle with chopped pistachios; add a pinch of flaky sea salt if desired.
    1/3 cup roasted pistachios

Almond Crunch

  • Fill 6–8 dates with about 1/2 tsp almond butter each; gently pinch to close.
    6-8 tsp almond butter
  • Dip each filled date in chocolate, let excess drip, and set on the parchment.
  • Immediately sprinkle with chopped almonds; add flaky sea salt if desired.
    1/3 cup roasted almonds

Strawberry-Tahini Crunch

  • In a small bowl, mix tahini with finely crushed freeze-dried strawberries until it becomes a thick, spreadable pink paste.
    6-8 tsp tahini, 1/3 cup freeze-dried strawberries
  • Fill 6–8 dates with about 1/2 tsp strawberry tahini paste each; gently pinch to close.
  • Dip each filled date in the melted chocolate, let the excess drip off, and place on a parchment-lined sheet.
  • Sprinkle with extra strawberry powder; add flaky salt if you like.

Finish (for all)

  • Chill the tray 15–20 minutes until the chocolate is firm.
  • Store in an airtight container: up to 1 week in the fridge or 2 months in the freezer (rest 5–10 minutes at room temp before serving if frozen).

Notes

  • Choose soft Medjool dates; warm briefly if firm.
  • Pat dates dry after pitting so chocolate adheres.
  • Chill filled dates a few minutes before dipping for cleaner edges.
  • Keep bowls and tools completely dry to prevent seizing.
  • Use freeze-dried strawberries, not fresh, to avoid moisture issues.

Nutrition

Serving: 16servings | Calories: 202kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 16mg | Potassium: 367mg | Fiber: 3g | Sugar: 24g | Vitamin A: 38IU | Vitamin C: 60mg | Calcium: 77mg | Iron: 2mg