Chocolate Coconut Dates

Stuffed with coconut and coated in rich chocolate, these dates are perfect for dessert or as a homemade gift.

Long considered the king of dates, Medjool 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. 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 with coconut and dressed up in chocolate.

Coconut Dates

Amber colored with a crinkly outer skin and interior that’s reminiscent of caramel and honey, Medjool dates have a soft, creamy, slightly chewy texture. (It’s no wonder they’re often referred to as “nature’s candy”.)

Here the soft, sweet dates are first stuffed with a filling of shredded coconut subtly flavored with just the barest hint of vanilla or cinnamon. Then they take a dip in a rich 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.  Here’s what you’ll need to make them:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Coconut – You’ll need unsweetened shredded coconut.
• Coconut Oil – You can use either refined or un-refined coconut oil.
• Sweetener – Use either maple syrup or raw honey for a non-vegan version (I like orange blossom honey).
• Spices – Use either vanilla extract or ¼ tsp cinnamon (optional but recommended if using the orange blossom honey).
• Dates – Use large very soft Medjool dates.
• Cocoa Powder – Use either raw cacao or natural cocoa powder.

How to Make Coconut Dates:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. Start by combining the shredded coconut, coconut oil maple syrup a pinch of salt and vanilla or cinnamon if using. Process until smooth.
2. Cut the dates in half lengthwise on one side and remove the pit.
3. Stuff a small amount of coconut mixture in each date and press to close.
4. Place stuffed dates in the freezer to firm for 15-20 minutes.
5. Prepare the dipping chocolate by combining the melted coconut oil with the cacao powder in a medium sized bowl and whisk to combine. Add in the maple syrup and a pinch of salt and whisk again.
6. Dip the chilled dates in the chocolate and place on a parchment lined baking sheet.
7. Sprinkle extra shredded coconut on top of each chocolate covered date and place the finished dates in the refrigerator to firm.
8. Serve cold or bring to room temperature for 5-10 minutes before serving for a softer bite.

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.

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Yield: 20 stuffed dates

Chocolate Coconut Dates

Prep Time: 45 minutes

Inactive Time: 15 minutes

Total Time: 1 hour

Stuffed with shredded coconut and coated in rich chocolate, these chocolate coconut dates are perfect for dessert or as a snack.

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Ingredients

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 teaspoon vanilla extract or ¼ tsp cinnamon (optional but recommended if using the orange blossom honey)
• 20 large very soft Medjool dates

For the Dipping Chocolate

• ½ cup/ 120ml coconut oil, melted
• ½ cup/ 112g raw cacao or natural cocoa powder
• ¼ cup/ 60ml maple syrup or raw honey for a non-vegan version
• Pinch of sea salt or pink Himalayan salt

Instructions

Prepare the stuffed dates:

1. 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 vanilla or cinnamon if using. Process until a smooth paste is formed, set aside.
2. Cut the dates in half lengthwise on one side and remove the pit.
3. Stuff a small amount of coconut mixture in each date and press to close.
4. Place stuffed dates in the freezer to firm for 15-20 minutes.

Prepare the dipping chocolate

1. Combine the melted coconut oil with the cacao powder in a medium sized bowl and whisk to combine.
2. Add in maple syrup and a pinch of salt and whisk again to incorporate until smooth.
3. 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.
4. Sprinkle extra shredded coconut on top of each chocolate covered date as you go.
5. Place the finished dates in the refrigerator to firm.
6. Serve cold or bring to room temperature for 5-10 minutes before serving for a softer bite.

Notes

Storage:

Store dates in an airtight container in the fridge for up to two weeks.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan (use maple syrup instead of honey), Egg-Free, Paleo, Refined Sugar-Free

Recommended Products

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  Let's Do Organic Shredded, Unsweetened Coconut, 8-Ounce Packages (Pack of 3)

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 142Total 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.

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Sylvie

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.