Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.
Key takeaways
- Melt the chocolate at 50% power in short bursts and stir between them, so it stays smooth.
- Check every date for pits with your finger before you stuff it.
- Chill 10 to 15 minutes on parchment. Keep leftovers in the fridge up to 1 week.
In this post4 sections
What we found, and what we are guessing
The stuffed-date recipes we read agree on the base: a pitted Medjool date, almonds or a nut butter inside, and melted chocolate on the outside, set in the fridge or freezer. They differ on the chocolate: dark in most, white in a few, and they vary from a quick dip to a double dip. They say the chocolate firms in about 10 minutes in the freezer or about 30 minutes in the fridge, and that the dates keep 1 to 2 weeks in the fridge. We chose 10 to 15 minutes in the fridge for a firm but not hard set, and 1 week of storage to stay on the cautious side. The reel pairs a white chocolate coating with a dark drizzle; the amounts and timing are our estimates. We could not read reader reviews on these pages, so the tips come from the recipes themselves.
Watch the reel by @hediye_tepehan on Instagram
Tested recipe
Chocolate Almond Stuffed Dates
Medjool dates pitted and tucked with two almonds, dipped in melted white chocolate, striped with dark chocolate and chilled until set. Nine dates, about 40 minutes with chilling.
Ingredients
Dates
- 9 large Medjool dates, soft and plump; about 8 oz
- 18 whole almonds, unsalted, dry-roasted if you like; 2 per date
Chocolate coating
- 3.5 oz white chocolate, about 100 g; a bar chopped fine, or chips
- 1 oz dark chocolate, about 30 g; chopped fine
Steps
Step pictures are AI illustrations, not our dish. Our photos are coming after we cook it.
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Line a baking sheet or large plate with parchment. Set out 9 toothpicks.
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Make a slit down one side of each date with a paring knife, open it slightly and pull out the pit. Run your finger inside each date to make sure no pit or pit piece is left.
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Tuck 2 almonds into each date and press the edges together to close it. If a date is stiff, squeeze it gently to soften it first.
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Push a toothpick into the closed side of each date to use as a handle.
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Put the white chocolate in a small deep microwave-safe bowl. Heat at 50% power in 20 second bursts, stirring after each, for about 1 minute total, until smooth. Stop when a few small lumps remain and stir them in.
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Dip each date into the white chocolate, turn it to coat all sides and lift it out so the extra drips back into the bowl. Set it on the parchment and slide the toothpick out. Press the small hole closed with a dab of chocolate from a spoon if needed.
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Melt the dark chocolate the same way, in 15 second bursts at 50% power, stirring until smooth. Scrape it into a small zip bag and snip a tiny corner off, or use a spoon, and drizzle it back and forth across the dates.
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Chill uncovered 10 to 15 minutes, until the chocolate is firm and no longer shiny-wet when touched. Cut one in half to check the almonds are inside and no pit is left.
AI illustration
Notes
- Check every date for pits before you stuff it. A pit left in a chocolate-covered date is easy to miss and can break a tooth.
- Dates are sticky and a choking risk for small children, and so are whole almonds. Do not serve these to children under 4, and cut them in pieces for older children.
- Contains tree nuts (almonds) and milk (white and dark chocolate). Read the chocolate label for other allergens.
- White and dark chocolate both contain sugar and dates are naturally sweet, so this is a sweet treat. We have not calculated added sugar, so we make no lower-sugar claim.
- Water makes melted chocolate seize into a grainy lump. Use a dry bowl and dry spoon.
- The reel gives no amounts. Every amount and time here is our estimate.
Swaps
- Use all dark chocolate if you prefer; untested.
- Use one pecan half or 1 tsp peanut butter in place of the almonds; untested.
- Press chopped pistachios onto the white chocolate before it sets; untested.
Storage and reheating
Storage: Refrigerate in a single layer or with parchment between layers in an airtight container within 2 hours of making. They keep up to 1 week. We have not tested freezing.
Reheating: Serve cold, or let them stand 10 minutes at room temperature for a softer bite.
Nutrition (1 stuffed date)
- Calories: 160 calories
- Carbs: 28 g
- Sugar: 24 g
- Fiber: 2 g
- Protein: 2 g
- Fat: 6 g
- Sodium: 10 mg
Estimates only, summed from standard USDA SR Legacy values per ingredient. Not medical or nutrition advice.
Where this recipe comes from
- Inspired by White Chocolate Stuffed Dates from Maroc Mama, which we used for the dip-and-set method, and Double Dipped Almond Stuffed Chocolate Dates from The Green Creator, which we used for chilling between dips.
- The idea came from this reel by @hediye_tepehan.
How to serve it
Put them on a plate with coffee or tea after dinner, or pack two in a small box as a gift. Keep them cold until you serve them.
Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.
Frequently asked questions
Which dates should I buy?
Medjool dates, which are large and soft. Small dry dates are hard to split and stuff.
Can I use chocolate chips?
Yes. Melt them gently at half power. Chips are made to hold their shape and may be thicker, so stir until smooth.
Why did my chocolate turn grainy?
A drop of water or overheating makes melted chocolate seize. Use a dry bowl and spoon and heat in short bursts at half power.
