Chocolate-Covered Stuffed Dates

A perfect little treat that is easy to make and will satisfy all your sweet cravings. These chocolate-covered stuffed dates are filled with sweet tahini and finished with a sprinkle of chopped nuts and coconut. As far as I’m concerned, this is one of the best desserts ever! Serve them as a healthy treat that’s naturally gluten-free and vegan.

Ingredients Overview

Dates: Medjool dates because they are larger, juicer, and easier to stuff.  

Pistachios and walnuts: Raw or roasted.

Dark chocolate: You can use any chocolate you like; use dark dairy-free chocolate chip for a vegan version. 

Maple syrup: Real maple syrup — not just maple-flavored syrup, which can be loaded with refined sugar or high-fructose corn syrup.

Tahini: Runny tahini is key. This recipe works best with runny tahini that will easily mix with the other ingredients. Tahini brands vary widely in consistency, so look for one with a smooth, pourable texture. I like (affiliate links) Soom, Baron, and Seed+Mill.

Shredded coconut: Unsweetened shredded coconut, or my personal preference, desiccated coconut. Desiccated coconut is grounded and has a moist texture.

Rose water (optional): Water infused with the flavor of roses. Rose water has a very distinct and strong flavor, so for this recipe, a drop would be more than enough.

Love Dates? Try These Recipes:

No-Bake Energy Balls

Date Syrup-Tahini Granola

Healthy Almond Joy Candy Bars

Charoset Dessert Balls (Truffles)

Chocolate-Covered Stuffed Dates

Author Rachel

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chil/Set Time 1 hour hour

Yield 12 units

Print Pin Recipe

Description

A perfect little treat that is very easy to make and will satisfy all your sweet cravings.

Kosher, Pareve or Dairy

Equipment

• Chef knife
• Parchment paper

Ingredients

• 12 Medjool dates
• 3 Tablespoons tahini
• 3 Tablespoons honey/ date syrup/real maple syrup
• 3 Tablespoons shredded unsweetened coconut  plus a little more for garnish
• 1/3 cup finely chopped pistachios and walnuts plus a little more for garnish
• 1 drop rose water optional
• 1/4 cup dark chocolate chips or chocolate pieces
• 1 Teaspoon coconut or vegetable oil

For garnish:

• a handful of mixed chopped pistachios, walnuts, and shredded coconut

Instructions

• Using a sharp knife, carefully cut a slit into each date and remove each pit.
• Mix tahini, maple syrup/honey, coconut, chopped pistachios, and walnuts in a small bowl. Add a drop of rose water (optional).
• Fill each date with a spoonful of the mixture.
• In a microwave-safe bowl or double broiler method, melt your chocolate chips with the oil until the mixture is melted and stir to combine.
• Coat the dates with melted chocolate and sprinkle with chopped pistachios, walnuts, and shredded coconut. 
• Pop the covered dates on parchment and place them in the fridge for 30 minutes to set and enjoy. 
• Leftovers should last up to one week… but I bet they’ll be gone before then! You can also store these treats in the freezer for 1-2 months.