Chocolate covered dates are the very definition of luscious ~ and these decadent healthy-ish treats are super easy to make!
chocolate covered dates are an indulgent 2 ingredient candy!
Chocolate covered dates are one of those sweets that you know is going to be good. My mouth waters just thinking about them. This recipe requires pitted dates and melted chocolate, that’s it. The result is a heavenly candy that melts in your mouth. The combination of the sweet sticky dates with the rich dark chocolate is extra special. You can, if you like, stuff your pitted dates with an almond, or even peanut butter. But I think that detracts from the simple combination of fruit and chocolate that makes this candy a classic.
what you’ll need to make chocolate covered dates
ingredients
- Medjool dates
- just about all dates in the US are sold dried, and Medjool is by far the most common type (they’re plump and meaty.) You’ll find them right in the dried fruit section of your grocery store.
- semi sweet or dark chocolate
- choose a bar chocolate, or chocolate melting wafers or disks for the best melting.
equipment
- instant read thermometer for tempering your chocolate
- chocolate dipping tool (helpful but optional)
- waxed paper or parchment paper
how to make chocolate dipped dates
step 1. pit your dates
Make a slit down the side of the date and slip the pit out. Close the date back up with your fingers…the sticky fruit will hold together.
step 2. chop your chocolate
You can chop bar chocolate, or use chocolate melting disks.
step 3. melt your chocolate
I melt my chocolate in the microwave; see below for tips on how to ‘temper’ your chocolate for best results.
step 4. dip your dates
Use a fork or a special chocolate dipping tool to hold your dates while you dunk them into the chocolate.
step 5. let the chocolate covered dates set up
Let your chocolate covered dates set up on parchment paper. You can decorate them with an extra drizzle of chocolate, or a sprinkle of sea salt if you like.
how to easily temper your chocolate
Tempering chocolate is a way of stabilizing chocolate and is helpful when making chocolate covered dates or similar candy like this. Tempering keeps the surface of the chocolate glossy, and also keeps it from melting at the touch of your fingers. Tempered chocolate will give you that classic ‘snap’ when you bite into it.
There are many ways to temper chocolate, and some of them very complicated. But true to the Great Island brand I’m going to share one of the easiest ways to do it. This method is from Sugar Geek Show.
- Put 12 oz of semi-sweet chocolate into a microwave safe bowl.
- Microwave on high for 30 seconds. Remove the bowl and stir to re-arrange the chocolate.
- Microwave for another 30 seconds. Stir again.
- Microwave for 15 seconds, stir, then 10 seconds. Stir again. Check the temperature of the chocolate with an instant read thermometer ~ you don’t want it to go much higher than 90F. If I see mine is too hot, I stir in a few more bits of unmelted chocolate to cool it down slightly.
- You want to use your tempered chocolate right away.
chocolate dipping tips
A small deep bowl will give you more dipping depth, which makes dipping fruit or candy easier to manage.
A chocolate dipping tool is a long thin ‘fork’ that makes it easy to dip your dates and allows the excess to drip off before setting on your parchment paper. You can use a regular fork as well.
If your melted chocolate seems to be thickening as you dip your dates, you can briefly warm it in the microwave to loosen it back up. Try 15 seconds to start.
are chocolate covered dates a healthy dessert?
Compared to most choices for sweet treats these chocolate covered dates stack up pretty well. Dates are very nutritious ~ they’re high in fiber and antioxidants. They’re also high in natural fruit sugar, which makes them caloric (go to source) But paired with dark chocolate, which has a high percentage of cocoa solids which are full of antioxidant heart healthy flavonoids (go to source) one or two (or three!) chocolate covered dates would be a good choice for a healthy dessert.
more date recipes to try
Chocolate Covered Dates
Ingredients
- 20 Medjool Dates
- 12 ounces dark chocolate, cut in small pieces
Instructions
- Cut a small slit down the side of each date to remove the pit. Press the sides together to close it back up ~ the date is sticky and will seal itself.
- Melt and temper the chocolate: put the chocolate pieces into a medium microwave safe bowl. Microwave on high for 30 seconds. Remove the bowl and stir to re-arrange the chocolate. Microwave for another 30 seconds. Stir again. Microwave for 15 seconds, stir, then 10 seconds. Stir again. Check the temperature of the chocolate with an instant read thermometer ~ you don't want it to go much higher than 90F. If I see mine is too hot, I stir in a few more bits of unmelted chocolate to cool it down slightly. Note: toward the end you can let the heat of the bowl melt the final bits of chocolate, just keep stirring gently.
- Using a fork or chocolate dipping tool, dip each date into the chocolate to coat completely, then lift and allow excess chocolate to drip away before placing the date on parchment or waxed paper to set up.
- If you like you can garnish the top with an extra drizzle of chocolate, or a sprinkle of sea salt.
- Allow the chocolate to harden at room temperature, then store them at room temperature for up to a week.
I love chocolate-covered dates but I donโt have a micro. Will my chocolate still be โtemperedโ if I heat it to 90 degrees on the stovetop?
Yes, that will work.
Thank you for a fond memory. My Dad did stuff them with sweetened peanut butter and they were so good. He also stuffed prunes with sweetened cream cheese and they were equally delicious. He was the only person I knew that stuffed dates and prunes. They would be so good on a charcuterie board.
Sue, I can’t wait to try these, especially the stuffed version. I always remove the hard brown cap that seems inedible before serving dates. Just an idiosyncrasy, I guess.
Interesting tip I hadn’t thought of, probably depends on the dates and how soft they are begin with. Thanks Colleen!