These chocolate covered dates are one of those simple treats which feel luxurious. They are soft, chewy, naturally sweet, and like candy (but without refined sugar!).

Chocolate-covered dates sprinkled with sea salt, chopped pistachios, and rose petals are arranged on a white plate with a blue pattern. Two chocolate-dipped utensils are placed beside the dates over a lace tablecloth.

I love to make a batch of these with my son, and then freeze them. They are endlessly customisable. You know me and my love for all things pistachio and rose, so I had to add those on top. So pretty.

Chocolate-covered dates topped with sea salt on a white plate, surrounded by small bowls containing dried rosebuds, crushed pistachios, and more sea salt, all set on an intricate lace tablecloth.

Of course, these are perfect for any time of the year, but if you observe Ramadan, make a batch, freeze them, and thank me later. My son is fasting (for those of you who have been following this blog from the very beginning, when you knew him as ‘Tiny Spoon’, you can imagine how surreal that feels.

Ingredients

Dates – Dates are sweet, chewy, and naturally packed with caramel-like flavor, making them the perfect base for this chocolate-covered dates recipe. While you can use any variety, I highly recommend Medjool dates because they’re plump, fudgy, and easy to work with.( If you’re using Deglet Noor dates, just know they are smaller and drier, so you may need a little extra nut butter to balance their texture.) Also, pitted dates are best and super convenient, but if you can’t find any, simply cut a slit and remove the pit before stuffing.

Nut or Seed Butter – For the filling, use almond butter (my fave), creamy peanut butter, or cashew butter. If you are going for the Dubai chocolate taste, then you can use pistachio butter, too. For a nut-free version, you can use sunflower, or try your hand at tahini.

Pistachios – Pistachios are the best nut for this recipe (and given my heritage, I will always choose the pistachio first). A whole pistachio inside each date adds crunchy contrast to the creamy filling. They also complement dark chocolate beautifully. Of course, you can play around with the nuts, for example, you can swap the pistachios for a whole almond, walnut, or peanut.

Chocolate – The chocolate coating is what makes these truly special. I like to use a good quality dark chocolate, about 70-80%. You can use high-quality chocolate in any variety: dark chocolate, milk chocolate, or even white chocolate. For me, the dark chocolate balances the dates’ caramel-like sweetness with that sweet, bitter contrast. Milk chocolate works here, too, it is so creamy and indulgent. And sure, if you want to experiment with white chocolate, please do (for that buttery, vanilla note).

Flaky Sea Salt – A sprinkle of sea salt makes all the difference. Truth be told, you should add a pinch of sea salt to anything and everything sweet to balance out the flavors. If you’re feeling creative, and want to make this extra pretty, you can also adorn it with crushed pistachios, rose petals (you know me and my obsession with them), toasted sesame seeds, crushed peanuts, or even a drizzle of extra melted chocolate (imagine white chocolate zigzags on your dark chocolate dates!).

Step-by-Step: How to Make Chocolate-Covered Dates

1. Prepare the Dates

Start by lining a sheet pan with parchment paper. Take pitted dates (Medjool or Deglet Noor dates) and cut a slit down the middle of each, being careful not to slice all the way through.

Twelve dates arranged on a baking sheet lined with crumpled parchment paper. Some are whole, while others are split open, displaying a rich, dark brown color and a glossy appearance.

2. Stuff and Freeze the Dates

Now comes the fun part—stuff the dates with pistachios and nut butter. Press a whole pistachio into the center of each date, then fill ½ teaspoon of almond butter into each date before gently closing it. Place the stuffed dates on the parchment-lined sheet pan and freeze for 15–20 minutes. This step firms up the filling, ensuring that the nut butter doesn’t seep out. It also makes it easier to dip them in chocolate.

Eight pitted dates filled with nuts are arranged on crinkled parchment paper.

Halved dates arranged on parchment paper, some filled with nuts. A spoon above one date holds almond butter, about to be added as filling.

3. Melt the Chocolate

To make the molten chocolate, add chopped chocolate or chocolate chips to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth. If using a chocolate bar, break it into small pieces before melting

A bowl of melted chocolate with a spoon rests on an intricate lace tablecloth. The chocolate is rich and glossy, swirling smoothly in the clear glass bowl.

4. Coat the Stuffed Dates

Using two forks, or wooden tongs (this is how my son does it) to transfer the coated date into the melted chocolate, ensuring everything is covered in a smooth chocolate coating. Let the excess drip off before placing the chocolate-coated dates back onto the parchment-lined sheet pan. Make sure to leave space between each date (½-inch / 1-cm) to prevent them from sticking together as they set.

A glass bowl filled with melted chocolate holds a date stuffed with peanut butter, being dipped into the chocolate using wooden chopsticks. The bowl sits on a small plate on a lace tablecloth.

A date is being dipped into a bowl of melted chocolate using chopsticks. The bowl is placed on a white lace tablecloth, and a tray of dates is visible in the background.

5. Sprinkle and Set

Before the chocolate sets/hardens, sprinkle with sea salt or crushed pistachios for extra crunch and visual contrast. Let the chocolate coating set at room temperature for a few minutes.

A white plate with a blue floral design holds several chocolate-coated dates, set on a lace tablecloth. The dates vary in size and are glossy with melted chocolate, showing slight imperfections and drips.

A plate with chocolate-covered dates sprinkled with sea salt, placed on crumpled parchment paper. The plate has a delicate blue floral pattern and sits on a lace tablecloth.

6. Freeze or Refrigerate

To harden the chocolate completely, place the dates in the freezer for at least an hour. If you want a softer texture, keep your dates in the fridge. For long-term storage, store chocolate-covered dates in an airtight container in the fridge for up to two weeks.

Chocolate-covered dates on a plate with sea salt garnish, alongside small bowls containing crushed pistachios and dried rose buds, all set on an intricate lace tablecloth.

Serving and Storage

They’re best enjoyed chilled, straight out of the fridge or freezer. My son likes to eat them frozen–honestly, they taste like candy bars! To store, place the dates in an airtight container and keep them in the fridge for up to two weeks. If you’re making them ahead, simply transfer the date to the fridge and allow the chocolate to set before freezing.

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Chocolate Covered Dates

Yield: dates

Author: Shayma Saadat

Ingredients

▢ 20 Medjool dates pitted
▢ 20 whole pistachios
▢ 3.5 oz (100g) dark chocolate, melted
▢ Flaky sea salt such as Maldon, for sprinkling
▢ ¼ cup (4Tbsp) almond butter

Instructions

Line a tray with parchment paper.
Slice each pitted date lengthwise to remove the pit, keeping the date intact.
Press a whole pistachio into the center of each date, then spoon ½ teaspoon of almond butter on top before gently closing the date.
Arrange the stuffed dates on the tray and freeze for 15–20 minutes to firm up the filling.
Meanwhile, melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each, until smooth.
Using two forks or wooden tongs, dip each chilled date into the melted chocolate, ensuring a smooth, even coating. Let the excess chocolate drip off before placing the coated dates back onto the tray, leaving space (½-inch / 1-cm) between each one. While the chocolate is still wet, sprinkle with flaky sea salt or crushed pistachios.
For a firm, candy-like texture, freeze the dates for at least an hour or overnight; for a softer bite, refrigerate instead. Enjoy straight from the fridge or freezer.