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Chocolate Covered Dates

This is the simplest, yet one of the most satisfying treats I like to have on hand for when the chocolate cravings hit...because they ALWAYS DO!

These medjool dates are like natures caramel and pair so nicely with the bitterness of dark chocolate! I like using a 75% or higher dark chocolate when making these, because the dates are so sweet to being with. I add a bit of coconut oil to the chocolate after it has melted which helps the chocolate to set up and leaves it looking SUPER shiny! It's basically a way of avoiding tempering the chocolate (heating and cooling to form a crystalline structure within the chocolate that gives it a lovely shine, snap and allows for it to stay solid at room temperature).

Next, I add the Maldon flaked sea salt! If you haven't tried this type of sea salt, you need to get your hands on some ASAP. It is the perfect finishing salt for both savory and sweet applications. I love sprinkling it on top of my chocolate chip cookies as well, so good!


1/2 cup dairy free dark chocolate

1 teaspoon coconut oil

Medjool dates (amount will depend on if you are dipping 1/2 or coating the whole date)

Method of preparation:

In a small microwave safe bowl melt the chocolate and coconut oil in 30-seconds intervals until the chocolate is melted and no lumps remain (be sure to stir frequently while you are warming the chocolate).

Line a baking sheet with parchment or wax paper.

Dip the medjool dates into the melted chocolate allowing the excess to drip off. Place on the prepared baking sheet, and repeat until the desired amount of dates have been dipped!

Sprinkle with flakes sea salt or a few cracks of pink sea salt.

Refrigerate until set and store in the refrigerator until ready to enjoy! :)

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