Dark Chocolate Date Bites
While not as pretty as the ones I used to make when I worked at a Vegan, Gluten-Free Cafe for 8 years, they're as wonderfully delicious and addictive. Quite simply, halved dates are dipped in melted, dark chocolate & coconut oil, and dunked in walnuts. Freeze and snack away!
PREP TIME
25 minutes
COOK TIME
10 minutes
INGREDIENTS
4
Serves: 10
Ingredients
- 20 whole20 whole20 whole Medjool Dates, halved & pitted
- 200 grams200 grams200 grams Dark Chocolate, 70% Dark Chocolate Chunks
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, More if Needed
- .5 cup.5 cup.5 cup Walnuts, chopped, more if needed
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Halve the dates and remove the pits. Place the dates cut side up on a parchment lined baking sheet. Once they're all halved, place the tray in the freezer.
- Empty the dark chocolate chunks in to a heat safe bowl. Fill a pot with water and set it to medium high heat. Place the bowl over the pot (double boiling) and add the coconut oil. Keep an eye on the bowl, stirring as needed until the chocolate is smooth, warm, and velvety. It's important the chocolate is very warm as you'll be dipping all the pieces in one go. Once the chocolate is hot and silky, transfer the double boiler over to your work station.
- Empty the walnuts on to a small plate. Be prepared to use more if needed.
- Remove the tray from the freezer and dump the frozen dates on to your cutting board. Using pasta tweezers, clasp one end of the dates and submerge them in the chocolate, ensuring they're entirely coated. Tap the tweezers off the side of the bowl to release excess chocolate before giving them a quick dunk on one side in the walnuts, and setting them back on the tray walnut side up. Continue until all of your dates are coated and on the tray. Take a fork and dunk it in the remaining chocolate, drizzling chocolate over the dates as best you can. These are messy and not perfect you guys so no stress here!
- Once completed, return the tray to the freezer until the chocolate is set. Remove and transfer to a freezer bag for storage. ENJOY!
Notes
- Best enjoyed right out of the freezer. If kept at room temp, the coconut oil can be messy.
- If your chocolate gets cool, return the double-boiler to the heat and add a squirt of melted coconut oil to rehydrate.
- Servings are estimated, I ate them all myself over a week span lol There's 40 pieces in total, use them how you please!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 172 |
| Fat: | 14 g |
| Carbohydrates: | 10 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 2 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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