Chocolate Covered Dates
Chocolate Covered Dates
Ingredients
For the Dates
- 260 g dried dates, unpitted (Medjool recommended)
- few red dates, pitted (jujubes)
For the Fillings and Toppings
- 1/2 cup whole almonds
- 1/4 cup grated coconut
- 2 tablespoons dried rose petals
- 1/4 cup mixed seeds, (including sunflower seeds, pumpkin seeds, goji berries)
- 1/4 cup walnuts, whole and chopped
- 2 tablespoons freeze-dried raspberry powder
- 1/4 cup shelled pistachios, chopped
For the Chocolate Coating
- 100 g dark chocolate, Meiji Cacao 95% or similar high-cacao
- 100 g white chocolate, chunks
Instructions
- 1
Lay out a large sheet of parchment paper on a clean work surface. Carefully slice each unpitted dried date lengthwise with a knife to open it and remove the pit. Repeat for all dates and arrange the pitted dates on the parchment paper.
⏱️ 15 min
- 2
Take a pitted date, open it, and place one whole almond inside. Gently press and shape the date around the almond to form a heart shape. Repeat this process for several dates, arranging the almond-stuffed, heart-shaped dates on the parchment paper alongside the plain pitted dates.
⏱️ 10 min
- 3
On a separate section of parchment paper, prepare your various toppings. Create individual piles of grated coconut, dried rose petals, mixed seeds (sunflower, pumpkin, goji berries, etc.), whole walnuts, freeze-dried raspberry powder, and finely chopped shelled pistachios. Finely chop some of the walnuts using a small spoon or knife.
⏱️ 10 min
- 4
Prepare a double boiler by placing a small metal bowl over a pot of simmering water. Break the dark chocolate into chunks and add them to the metal bowl. Stir continuously with a spoon until the chocolate is fully melted and smooth. Remove from heat.
⏱️ 5 min
- 5
Place a handful of the prepared dates (both plain and almond-stuffed) into the melted dark chocolate. Stir gently to ensure all dates are fully coated. Using a spoon, carefully remove each chocolate-covered date, allowing excess chocolate to drip off, and place them back onto the parchment paper.
⏱️ 5 min
- 6
While the dark chocolate is still wet, immediately sprinkle various toppings onto the coated dates. Decorate with freeze-dried raspberry powder, grated coconut, dried rose petals, chopped pistachios, whole walnuts, and mixed seeds according to your preference.
⏱️ 5 min
- 7
Clean the metal bowl or use a separate one. Break the white chocolate into chunks and add them to the bowl over the simmering water. Stir continuously until the white chocolate is fully melted and smooth. Remove the bowl from the heat using tongs.
⏱️ 5 min
- 8
Drizzle some melted white chocolate over a few of the dark chocolate-coated dates for a decorative effect. Then, place a handful of the remaining prepared dates (both plain and almond-stuffed) into the melted white chocolate. Stir gently to ensure all dates are fully coated. Using a spoon, carefully remove each white chocolate-covered date, allowing excess chocolate to drip off, and place them back onto the parchment paper.
⏱️ 5 min
- 9
While the white chocolate is still wet, sprinkle various toppings onto the coated dates. Decorate with chopped pistachios, freeze-dried raspberry powder, mixed seeds, whole walnuts, dried rose petals, and grated coconut. Drizzle some melted dark chocolate over a few of the white chocolate-coated dates for contrast.
⏱️ 5 min
- 10
Allow the chocolate-covered dates to set completely at room temperature or in the refrigerator for about 30 minutes until the chocolate is firm.
⏱️ 30 min
- 11
If gifting, take several cat-shaped message cards and write personalized messages. Apply small star and moon stickers to decorate the cards. Arrange the fully decorated chocolate-covered dates neatly on a silver platter. Place the personalized message cards strategically among the dates on the platter. Cover the entire platter with clear cellophane wrapping and secure with a gold ribbon, tied into a bow.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Covered Dates
For the Dates
- 260 g dried dates, unpitted (Medjool recommended)
- few red dates, pitted (jujubes)
For the Fillings and Toppings
- 1/2 cup whole almonds
- 1/4 cup grated coconut
- 2 tablespoons dried rose petals
- 1/4 cup mixed seeds, (including sunflower seeds, pumpkin seeds, goji berries)
- 1/4 cup walnuts, whole and chopped
- 2 tablespoons freeze-dried raspberry powder
- 1/4 cup shelled pistachios, chopped
For the Chocolate Coating
- 100 g dark chocolate, Meiji Cacao 95% or similar high-cacao
- 100 g white chocolate, chunks
Instructions
- 1
Lay out a large sheet of parchment paper on a clean work surface. Carefully slice each unpitted dried date lengthwise with a knife to open it and remove the pit. Repeat for all dates and arrange the pitted dates on the parchment paper.
⏱️ 15 min - 2
Take a pitted date, open it, and place one whole almond inside. Gently press and shape the date around the almond to form a heart shape. Repeat this process for several dates, arranging the almond-stuffed, heart-shaped dates on the parchment paper alongside the plain pitted dates.
⏱️ 10 min - 3
On a separate section of parchment paper, prepare your various toppings. Create individual piles of grated coconut, dried rose petals, mixed seeds (sunflower, pumpkin, goji berries, etc.), whole walnuts, freeze-dried raspberry powder, and finely chopped shelled pistachios. Finely chop some of the walnuts using a small spoon or knife.
⏱️ 10 min - 4
Prepare a double boiler by placing a small metal bowl over a pot of simmering water. Break the dark chocolate into chunks and add them to the metal bowl. Stir continuously with a spoon until the chocolate is fully melted and smooth. Remove from heat.
⏱️ 5 min - 5
Place a handful of the prepared dates (both plain and almond-stuffed) into the melted dark chocolate. Stir gently to ensure all dates are fully coated. Using a spoon, carefully remove each chocolate-covered date, allowing excess chocolate to drip off, and place them back onto the parchment paper.
⏱️ 5 min - 6
While the dark chocolate is still wet, immediately sprinkle various toppings onto the coated dates. Decorate with freeze-dried raspberry powder, grated coconut, dried rose petals, chopped pistachios, whole walnuts, and mixed seeds according to your preference.
⏱️ 5 min - 7
Clean the metal bowl or use a separate one. Break the white chocolate into chunks and add them to the bowl over the simmering water. Stir continuously until the white chocolate is fully melted and smooth. Remove the bowl from the heat using tongs.
⏱️ 5 min - 8
Drizzle some melted white chocolate over a few of the dark chocolate-coated dates for a decorative effect. Then, place a handful of the remaining prepared dates (both plain and almond-stuffed) into the melted white chocolate. Stir gently to ensure all dates are fully coated. Using a spoon, carefully remove each white chocolate-covered date, allowing excess chocolate to drip off, and place them back onto the parchment paper.
⏱️ 5 min - 9
While the white chocolate is still wet, sprinkle various toppings onto the coated dates. Decorate with chopped pistachios, freeze-dried raspberry powder, mixed seeds, whole walnuts, dried rose petals, and grated coconut. Drizzle some melted dark chocolate over a few of the white chocolate-coated dates for contrast.
⏱️ 5 min - 10
Allow the chocolate-covered dates to set completely at room temperature or in the refrigerator for about 30 minutes until the chocolate is firm.
⏱️ 30 min - 11
If gifting, take several cat-shaped message cards and write personalized messages. Apply small star and moon stickers to decorate the cards. Arrange the fully decorated chocolate-covered dates neatly on a silver platter. Place the personalized message cards strategically among the dates on the platter. Cover the entire platter with clear cellophane wrapping and secure with a gold ribbon, tied into a bow.
⏱️ 10 min