Almond stuffed dates are coated in dark chocolate and shredded coconut for an easy, quick, delicious treat. These chocolate-covered dates only take 10 minutes!
Soft Medjool dates are creamy, caramel-like, and a great natural ingredient for sweet treats. I like using dates for desserts, like chocolate chip date balls, ka'ak asawer (date bracelet cookies), date nut bars, and ma'amoul bars.
Dates are also a great natural sweetener for homemade almond milk or smoothies, like this pineapple kiwi smoothie or strawberry banana smoothie. You can also enjoy dates just as they are! Just don't forget to remove the pit.
When I was living in Abu Dhabi, I visited the date market. There are many different types of dates, and they all taste different! My favorites are Medjool, ajwa, mabroom, khalas, and sukkari.
What You Will Love
Semi-sweet chocolate, coconut, almonds, and the sweetness of the dates make this treat taste a little like an almond joy. If you are a date fan, you must try this recipe!
Make this simple dessert with four simple ingredients (which you may already have on hand). I'm tempted to call this a snack because, technically, it contains fruit.
- Medjool dates: I prefer large medjool dates because they are soft, have a nice flavor, and are easily found in the grocery store.
- Semi-sweet chocolate chips: Any semi-sweet chocolate chips or dark chocolate bars are great for the chocolate shell.
- Salted almonds: Use salted almonds for a little extra salty flavor. Raw almonds, roasted almonds, or salted roasted almonds are also great.
- Sweetened shredded coconut: Coconut is mixed into the chocolate and sprinkled on top of the dates.
See the recipe card at the bottom of the post for quantities.
How To Make Chocolate Covered Dates
Remove the pit from the date. Stuff each date with 2 to 3 almonds or as many as possible.
Close the date by pinching the edges together.
Melt chocolate in a microwave-safe bowl for 30 seconds. Stir and repeat. Continue this about three times until the chocolate is fully melted.
Add the shredded coconut to the melted chocolate.
Drop the stuffed dates into the melted chocolate. Using a spoon, completely cover the outside in chocolate. Place chocolate-dipped dates onto a parchment paper-lined baking sheet.
Sprinkle coconut on the chocolate dates. Place the baking sheet in the fridge for 30 minutes, or let the chocolate harden at room temperature.
Tips and Tricks
- You don't need a double boiler or special chocolate! Just use a microwave-safe bowl and stir every 30 seconds.
- Place the chocolate-coated dates on a piece of parchment paper. Melted chocolate is messy, but it doesn't stick once it cools.
- Stuff dates to capacity without the seams busting open. That's the best combination of sweet, salty, crunchy, and chewy goodness.
Variations and Substitutions
- Want smoother chocolate? Add a tablespoon of coconut oil when melting the chocolate. The end result is a smoother and shinier chocolate coating.
- Use white chocolate or milk chocolate.
- Stuff dates with natural nut butter like almond butter, creamy peanut butter, cashew butter, or hazelnut butter. Add some chopped peanuts to the filled dates for a bit of crunch.
- Use different dates. There are different varieties of dates, so use whatever you have available.
- Sprinkle with different toppings like chopped peanuts, flaky sea salt, rainbow sprinkles (kid-friendly), or coarse sea salt.
- Parchment paper
- Microwave-safe bowl to melt the chocolate
- A spoon or spatula to mix the chocolate and dip the almond-stuffed dates
Store in an airtight container at room temperature for up to two weeks.
It is not necessary to refrigerate dried dates.
Medjool dates are the best for chocolate coating because they are large, soft, and easy to find at local grocery stores.
Quick and Easy Desserts
Join The Tribe
Chocolate Covered Almond Dates with Coconut
- 20 medjool dates pitted
- 50 almonds salted
- 1½ cups semi-sweet chocolate chips
- ⅓ cup shredded coconut
- 1 tablespoon coconut oil optional, see note 1
- Remove the pit from the date (if any). Stuff 2 to 3 almonds into the date or as many as you can. Pinch the date edges together. Set aside.
- Heat the semi-sweet chocolate chips (and coconut oil if using- see note 1) in a microwave-safe bowl for 30 seconds. Stir and heat for another 30 seconds. Repeat every 30 seconds until the chocolate is melted. This took my microwave three times.
- Add the shredded coconut to the melted chocolate. Mix. Drop three almond-stuffed dates into the melted chocolates. Coat the exterior using a spoon. Drop the dates onto a piece of parchment paper lined baking sheet.
- Once all of the dates are coated in chocolate, sprinkle the dates with shredded coconut. Place the chocolate in the fridge for about 30 minutes to harden. You can also let the chocolate solidify at room temperature.
- Add coconut oil to the chocolate when melting if you want smoother and shiny chocolate. It's not mandatory, but it does make the finished chocolates look nice!