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Chocolate Covered Dates with Almonds- a super easy dessert you can make in 20 minutes with only 5 ingredients.
These Chocolate Covered Dates could not be easier! Dates, almonds, chocolate chips, coconut oil and sea salt. That’s it. And this dessert sorta feels semi-healthy right? Because dates have so many nutritional benefits, including:
- Rich in magnesium and iron
- A great source of B-vitamins
- Super rich in potassium (3x as much as bananas!)
- Natural energy
- And more!
They also would go perfect with an ice-cold glass of homemade almond milk. YUM.
Tips for making this recipe:
- You’ll want to use the softest dates possible. This is sometimes a problem because they are usually wrapped up, but you can press outside the package and usually tell if the dates are soft. Note: If your dates are not soft, soak them in water for at least 30 minutes first, then drain.
- Dates can come in a variety of different kinds. But medjool dates are BY FAR the best type of dates for this recipe. If you can find the right ones, they should be chewy, gooey and caramely- which perfect for this recipe.
- When using the double boiler, note that steam (or even a drop of water), can make your chocolate “seize up” which can ruin it. To avoid this from happening, once you add the chocolate chips to the pan (above the boiling water), leave it sitting for awhile, without stirring, until most of the chocolate chips are beginning to melt. At this point, it’s safe to stir, which will melt the remaining chocolate chips.
How to make these Chocolate Covered Dates:
Then you’ll want to remove the pits from the dates as carefully as you can without destroying the dates too much, and stuff each date with 2-3 almonds (use as many almonds as desired, this will vary based on size of date). *Make sure the date is wrapped around the almonds tightly.
Then in a double boiler, melt the chocolate with the coconut oil, if you desire. I don’t have an actual double boiler, but I create my own using 2 pans (as seen below). The bottom pan is filled halfway with water, boiling at medium heat, and it works very well for me.
Next, using tongs, dip the dates in the melted chocolate. Cover each date completely with chocolate and place on a baking sheet covered in parchment paper. Sprinkle the dates with coarse sea salt.
Finally, place the baking sheet in the fridge for 1-2 hours or until the chocolate is firm. These dates will last in the fridge for up to a week. Keep refrigerated.
I really hope you enjoy these super easy, decadent (yet still healthy) Chocolate Covered Dates!
Looking for more easy dessert ideas? Try one of these!
- No Bake Chocolate Coconut Energy Bites
- No Bake Peanut Butter Smores Cookies
- Cherry Date Raw Bars
- Lemon Poppyseed Muffins
- Cinnamon Almond Date Bites
- No Bake Peanut Butter Chocolate Bars
- Chocolate Raspberry Truffles
- Chocolate Chip Mocha Mousse
And if you try these Chocolate Covered Dates, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Chocolate Covered Dates (Vegan, Gluten Free)
Pin RateIngredients
- 8 ounces vegan chocolate chips (I love the Enjoy Life brand)
- 1 teaspoon coconut oil - optional
- 16 soft medjool dates - seeds removed (if not soft, soak in water for at least 30 minutes and drain)
- 3/4 cup almonds - 2-3 almonds per date, depending on size of date
- 1/2 teaspoon coarse sea salt
Instructions
- Cover a medium-size baking sheet with parchment paper.
- Remove pits from dates and replace with 2-3 almonds (use as many almonds as desired, this will vary based on size of date). Make sure the date is wrapped around the almonds tightly.
- In a double boiler (see tip below), melt chocolate with coconut oil. Using tongs, dip the dates in the melted chocolate, covering each date completely with chocolate.
- Place each chocolate covered date on the baking sheet covered with parchment paper. Sprinkle each date with coarse sea salt.
- Place the baking sheet in the fridge for at least 1 hour or until chocolate is firm. These dates will last in the fridge for up to a week. Keep refrigerated.
Notes
- You’ll want to use the softest dates possible. This is sometimes a problem because they are usually wrapped up, but you can press outside the package and usually tell if the dates are soft. Note: If your dates are not soft, soak them in water for at least 30 minutes first, then drain.
- Dates can come in a variety of different kinds. But medjool dates are BY FAR the best type of dates for this recipe. If you can find the right ones, they should be chewy, gooey and caramely- which perfect for this recipe.
- When using the double boiler, note that steam (or even a drop of water), can make your chocolate “seize up” which can ruin it. To avoid this from happening, once you add the chocolate chips to the pan (above the boiling water), leave it sitting for awhile, without stirring, until most of the chocolate chips are beginning to melt. At this point, it’s safe to stir, which will melt the remaining chocolate chips.
Erika says
Yum! I don’t frequently eat dates, but this looks like a good way to eat them!!
Christin says
Thank you Erika! The perfect way to eat anything- covered in chocolate! =)