Indulge in a sweet and healthy treat with these chocolate covered dates! This easy vegan dessert is perfect if you want to satisfy your sweet cravings in a wholesome way.
These delicious chocolate dates make a wonderful dessert or convenient snack to have when you are on the go!
I really like to make vegan desserts with dates as they are a natural sweetener and are rich in fiber and potassium. If you're a fan of dates, you'll love this recipe!
Soft and sweet dates are stuffed with a rich nut butter filling and coated in a chocolate shell to make an irresistible treat.
These stuffed dates are:
- Vegan and dairy-free
- Simple to make
- Naturally sweet
- And so easy to customize!
You only need a few simple ingredients to make this no bake dessert:
Dates: Medjool dates are the best option for this recipe since they are large, naturally sweet, and have a soft texture.
Chocolate: Use high-quality dark chocolate with at least 70% cocoa content for the richest flavor. For a refined sugar-free option, choose an alternatively sweetened chocolate such as Hu or Lakanto.
Nut butter: The stuffed dates pictured use almond butter, but peanut butter or cashew butter works great too! I like to use a creamy, natural nut butter. You can also use sunflower seed butter or tahini for a nut-free option!
Coconut oil: This helps the nut butter become thicker and hold its shape so the filling doesn't run out.
Step by step pictures
Here's how to make these almond or peanut butter stuffed dates. Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Combine the almond butter, melted coconut oil, and salt in a bowl. Chill.
Step 2 - Pit the dates and place on a lined baking sheet.
Step 3 - Fill the dates with the nut butter mixture and chill.
Step 4 - Melt the chocolate.
Step 5 - Dip a date in the melted chocolate and place it on the lined tray. Sprinkle on topping if using and repeat until all dates are covered in chocolate.
Step 6 - Leave the chocolate to set.
To prevent the chocolate from cracking or blooming, you can temper the chocolate as explained in the recipe notes. This involves heating and cooling the chocolate to specific temperatures in order to stabilize the cocoa butter and crystals in the chocolate.
Substitutions and variations
Nut-free option: Use sun butter or tahini instead of nut butter.
Get creative with the toppings!
The dates pictured use shredded coconut, but there's so many yummy toppings you can use. For example:
- Chopped peanuts
- Sliced almonds
- Hemp seeds
- Chia seeds
- Freeze dried raspberries
- Orange zest
- Crushed pretzels (GF if necessary)
- Flaky sea salt
You can also place a whole almond, pistachio, or a chopped pecan in the center of each date with your nut butter of choice.
Best enjoyed at room temperature.
Chocolate-covered dates are a great snack or dessert option to serve at parties or gatherings. Arrange them on a platter with other sweet treats or enjoy them on their own.
Store: At room temperature for up to 3 days, or in the fridge for up to 1 week.
Freeze: In an airtight container for up to 1 month.
Yes, you can use other types of dates, but they should be a soft and fresh variety for the best texture. As Medjool dates are large, you will need to use more.
Yes, you can use semi-sweet chocolate if you prefer a sweeter flavor. However, bittersweet / dark chocolate is a healthier option and has a more intense chocolate flavor.
Chocolate chips typically don't melt so well, so I recommend using chocolate bars and not chips.
More easy vegan desserts
I'm passionate about helping you make simple and delicious vegan desserts! Try these easy chocolate recipes next:
No Bake Chocolate Date Bars (only 4 ingredients)
Vegan Chocolate Covered Strawberries (perfect for summer)
Vegan Chocolate Mousse (protein rich and quick to make)
Chocolate Covered Dates
- Thermometer (if tempering chocolate)
- 18 large Medjool dates about 300g or 2 cups
- ½ cup (125 g) almond butter creamy and unsalted, or other nut butter of choice
- 2 tablespoons refined coconut oil melted
- ¼ teaspoon sea salt
- 8 ounces (225 g or about 1 ⅔ cups) vegan dark chocolate chopped
- 3 tablespoons (20 g) shredded coconut unsweetened, or other toppings of your choice
- In a small bowl, combine the almond butter, melted coconut oil, and salt.½ cup almond butter, 2 tablespoons refined coconut oil, ¼ teaspoon sea salt
- Place the mixture in the freezer for about 10 minutes until starting to get firm at the edges.
- In the meantime, prepare the dates. Slice lengthways along one side and remove the pit and any remaining stem from the top of the dates. Avoid tearing, cutting in half, or enlarging the opening more than necessary.18 large Medjool dates
- Place dates on a lined baking sheet, with the cut side open to the top.
- When chilled, stir the almond butter mixture until it thickens and can hold its shape.
- Use a spoon or a piping bag fitted with a large tip to fill each date with the almond butter mixture.
- Pinch the dates closed and chill in the freezer for 20 minutes.
- In the meantime, melt the chocolate.8 ounces vegan dark chocolate
- Chop the chocolate into small pieces and melt in a double boiler or a heatproof bowl over a pot of simmering water or in the microwave in 30-second bursts, stirring regularly. *For best results you can temper the chocolate, see the method in notes.
- With the help of a fork or two, dip a date in the chocolate and turn until completely covered. Let the excess chocolate run off and then place the date on the lined baking sheet. Sprinkle on a bit of coconut, or another topping of your choice, before the chocolate sets.3 tablespoons shredded coconut
- Repeat with the remaining dates and leave on the counter until the chocolate is hardened. If not using tempered chocolate, then place the dates in the fridge to set.
- Serve at room temperature and enjoy!