Medjool dates are stuffed with a moist coconut filling and dipped in chocolate for an easy but impressive sweet treat.
Medjools; long considered the king of dates are thought to be one of the oldest cultivated fruits. Highly sought after due to a rather labor-intensive cultivation they were primarily consumed by royalty and reserved for special occasions.
Fortunately for us all, these dates have become much more common and accessible, but as popular as they’ve become, they’ll always have the aura of being special and a little exotic.
Amber colored with a crinkly outer skin and moist interior flesh that’s reminiscent of caramel and honey, they have a soft, creamy, slightly chewy texture and are filled with fiber, potassium, magnesium and other minerals. (It’s no wonder they’re often referred to as “nature’s candy”.)
Their caramel-like and complex flavor makes them a natural in desserts as an all-natural sugar substitute, but I think they hold their own nicely especially when stuffed and dressed up in chocolate.
Simplicity (as it often is) is the key to success here. The soft, sweet dates are stuffed with a filling of moist coconut subtly flavored with just the barest hint of vanilla or cinnamon.
I like to use a combination of orange blossom honey and cinnamon for a spicy, floral note but maple syrup makes for a tasty version as well.
When chilled they get firm and pleasantly chewy, however a little rest on the counter top will make them a bit silkier. A pinch of sea salt (or if you prefer, a pink Himalayan variety) enters as a background note, adding a lingering taste that rounds out the sweetness.
Then comes the fun; the whole thing takes a dip in a rich raw chocolate bath, encasing the dates in a thin shell of flaky chocolate that cracks gently between your teeth giving way to the chewy date and tender filling underneath. A sprinkle of coconut on top finishes them off.
Package them up in a pretty box and you have homemade gift that’s sure to be remembered. Or, treat yourself and keep these on hand for an after dinner or mid-afternoon treat with a cup of tea.
Raw Chocolate Covered Dates Stuffed with a Chewy Coconut Filling
For the Stuffed Dates:
- ½ cup/40g unsweetened shredded coconut (plus extra for topping)
- 2 tablespoons/ 30ml Coconut oil, melted
- 2 tablespoons/ 30ml Maple syrup or raw honey for a non-vegan version (I like orange blossom honey here)
- Pinch of sea salt or pink Himalayan salt
- ½ a vanilla bean, split and seeds scraped or ¼ tsp cinnamon (optional but recommended if using the orange blossom honey)
- 20 large very soft Medjool dates
For the Raw Dipping Chocolate
- ½ cup/ 120ml coconut oil, melted
- ½ cup/ 112g raw cacao (or natural cocoa powder for a non-raw version), sifted
- ¼ cup/ 60ml maple syrup or raw honey for a non-vegan version
- Pinch of sea salt or pink Himalayan salt
Prepare the stuffed dates:
- In the bowl of a food processor (or alternative mix together by hand for a more textured version), combine the shredded coconut, coconut oil maple syrup pinch of salt and scraped vanilla bean (or cinnamon if using). Process until a smooth paste is formed, set aside.
- Cut the dates in half lengthwise on one side and remove the pit.
- Stuff a small amount of coconut mixture in each date and press to close.
- Place stuffed dates in the freezer to firm for 15-20 minutes.
Prepare the dipping chocolate
- Combine the melted coconut oil with the cacao powder in a medium sized bowl and whisk to combine.
- Add in maple syrup and a pinch of salt and whisk again to incorporate until smooth.
- Dip the cold dates in the chocolate. Roll each to cover completely and then lift out with a fork letting the excess chocolate drip off before placing on a parchment lined baking sheet.
- Sprinkle extra shredded coconut on top of each chocolate covered date as you go.
- Place the finished dates in the refrigerator to firm.
- Serve cold or bring to room temperature for 10 minutes before serving for a softer bite.
Gluten-Free, Grain-Free, Vegetarian, Vegan (use maple syrup instead of honey), Raw, Paleo, Refined Sugar-Free
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Amount Per Serving: Calories: 141Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 54mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.