Tips for the best Chocolate Dates

Medjool Dates - If you can’t find Medjool Dates, use a soft, large and plump date. Nuts - Use your favourite Nuts in this recipe. Roasted, salted Nuts work very well.  Chocolate Dates - Place Chocolate dates on a plate with baking paper on it, otherwise the chocolate will stick to the plate.  Salt - Serve with a sprinkling of salt. This brings out the natural sweetness of the dates and chocolate. Make the Chocolate Dates in stages - First pit the dates, then add the almonds and then coat in chocolate. It makes it easier to do it as an assembly line rather then trying to make one chocolate date at a time. Melting Chocolate - Melt the chocolate over a low heat and make sure the bowl does not touch the water in the pot. If making in the microwave, do it in 20 - 30 seconds bursts.  Toppings - If adding toppings, add them whilst the chocolate is still warm and hasn’t set. 

Variations

This recipe is endlessly adaptable. You can try a variety of stuffings and toppings. 

For stuffings why not try - 

Chocolate Chips Peanut Butter Nutella Caramel Almond Butter Roasted Nuts Hazlenuts

For Toppings - 

Chopped Nuts Sprinkles Caramel

For Chocolate - 

Milk or White Chocolate work equally well.

Our Favourite Chocolate Date Fillings and Toppings

Nutella and Hazelnut 

Hazelnut with 1/4 tsp nutella in the middle of the date. Close the date. Dip into the dark/milk chocolate mixture and top with a hazelnut.

Ginger and Chocolate 

 Small piece of stem ginger in the middle of the date. Close the date. Dip into the dark/milk choc and top with a piece of stem ginger.

Salted chai caramel and walnut (for 25 dates) 

Bring the kettle to a boil and add a tea bag to a cup with a pinch of cinnamon, cardamom, ginger. Add just enough water to cover it and set aside. Combine 30g butter, 25g light brown sugar in a pan and allow to melt. Remove from the heat and stir in 30ml cream. Strain the tea and add to the pan. Add a pinch of sea salt flakes. Set aside. Once cooled and thicker, add walnut to the middle of the date and close. Dip in milk/dark chocolate mixture and top with a walnut. using a tablespoon, spoon over the caramel mixture.

White chocolate, pistachio and dried rose petals 

Add a pistachio and a milky bar button into the middle the date, Close the date and dip in white chocolate, top with crushed pistachios and dried rose petals.

Sesame seeds and Tahini 

Put a 1/4 tsp tahini into the middle of the date. Close the date and dip in dark/milk chocolate, Top with sesame seeds.

Coconut and marshmallow 

Place a mini marshmallow in the date. Close the date and dip in either the milk and dark chocolate mix or the white chocolate. Top with desiccated coconut.

Peanut butter 

Place a salted peanut in the date and add some Peanut Butter. Close the date and dip in dark/milk chocolate mixture. Place a peanut on top.

Almond 

Place an almond in the middle of the date. Close the date and dip in milk/dark chocolate. Add ground almonds to the top.

Storage

Store dates in a metal container at room temperature (if it isn’t warm where you are), or in the fridge in an airtight container for up to 10 days.