You didn’t actually think I would let Valentine’s Day come and go without some sort of sweet, did you?
In the world of candies and sweets, baked goods and other treats, in my opinion, these Chocolate Covered Stuffed Dates for sure fall somewhere in the world of a “healthy sweet”. Sure, sugar is sugar, but if the options include these naturally sweetened treats, than I am all in, especially considering I have been avoiding all traditional sugary sweets the last handful of weeks.
Stuffed dates have always been one of my favorite ways to indulge in something sweet, without the guilt. Generally I opt for coconut butter, coconut oil or almond butter, but I also love a little crunch, too. The best part about this recipe, is that it’s more of a guide and you can easily make these tasty dates however you would like. Stuff them with whatever you fancy, top them with whatever makes you most happy, but however you make them, I suggest you enjoy them with some warm Valentine’s Day love in your heart and share them with those around you, whom you adore the most!
The simple raw dark chocolate dipping sauce is made with super simple, healthy power packed ingredients. Raw cacao, coconut oil, raw local honey, homemade vanilla extract and little pinch of pink himalayan sea salt. That’s it.
For fillings I opted for homemade coconut butter, homemade almond butter, a delicious blend of dried superfood berries (including goji, golden berries and mulberries), I also filled some crystallized ginger and I even went super simple on a few, just adding some toasted whole almonds. The sky is the limit for fillings when it comes to stuffing your dates. So use whatever you like best.
After I dip the stuffed dates into the chocolate, I then let them set up for a few minutes before topping with some other superfood favorites. Shredded coconut, sea salt, hemp seeds, chia seeds, matcha powder, orange zest, etc. You could also simply add a sprinkle of raw cacao, some toasted almond slices or other nuts, seeds, dried fruit, ground cinnamon or nutmeg. Again this list could go on and on. You could even roll the chocolate covered dates right into the toppings, rather than a little sprinkle, if you prefer.
These Chocolate Covered Stuffed Dates bring a world of incredible flavors. The luscious, soft dates are sweet and almost caramel-like, the incredible subtly-sweetened chocolate exterior creates a nice shell to the outside of the soft date and now matter what you stuff your dates with, you end up with a tasty little surprise when you bite into each and every one!
Package these gorgeous beauties up in some cute wrapping for a wonderfully thoughtful gift for someone you love or go ahead and make a batch just for yourself. You’re worth it!
Happy Valentine’s Day – may your weekend be overflowing with love!
Chocolate Covered Stuffed Dates
(gluten-free, vegan-option, paleo-friendly, raw)
- 18-24 soft Medjool or Deglet Noor Dates
- Raw Chocolate Dipping Sauce (see below)
- Stuffing Options: Almond or other Nut Butters, Coconut Butter, Dried Nuts or Fruit, Crystallized Ginger, etc
- Topping Options: Shredded Coconut, Sea Salt, Matcha Powder, Toasted Nuts, Hemp Seeds, Chia Seeds, Orange Zest, etc
Chocolate Dipping Sauce
- 1/2 cup coconut oil, melted
- 2-4 tablespoons raw honey, depending on how sweet you want it (maple syrup would also work)
- 2 teaspoons vanilla extract
- 1/2 cup raw cacao (regular cocoa would also work)
- pinch of pink Himalayan sea salt
Start by making the Chocolate Dipping Sauce. Whisk together the coconut oil, honey and vanilla extract, then briskly whisk in the raw cacao and sea salt. Continue whisking until the mixture is smooth and creamy and there are no lumps. Set this aside to thicken up while you prep and stuff the dates.
Line a baking sheet with parchment paper. Pit the dates and slice them open the long way on one side, creating a little pouch. Stuff the dates with whatever you’d like and squeeze them shut as best you can. Arrange the stuffed dates on the parchment lined pan and place into the fridge for about 10 minutes or so, just to harden up a tad.
Remove the stuffed dates and dip them into the chocolate sauce, one at a time. Using a stick or two forks, whatever method works for you. Allowing excess chocolate to drip off.
Arrange the chocolate coated dates back onto the parchment lined pan, cut side up. Sprinkle with whatever toppings you desire and place into the fridge to set. Give them about 15-30 minutes until the chocolate has firmed up. Then they are ready to enjoy! Eat right from the fridge or let them come to room temperature, first.
**If you love the Crossed Arrows plate featured in this post, you can get one from my friend Andrea’s etsy store.**