Chocolate Covered Heart Dates

Chocolate Covered Heart Dates

Makes: ~12–15 dates

Ingredients

• 12–15 large Medjool dates

• 1–2 whole pistachios or almonds per date (for stuffing)

• 200g / 7oz dark chocolate (70%+), chopped

• 1 tsp coconut oil (to thin the chocolate)

• Crushed pistachios (for topping)

• Flaky sea salt 

Instructions

1. Prep the dates: Split each date open lengthwise and remove the pit. Gently pull the two halves apart slightly to form a heart shape — pinch the bottom point and spread the top lobes.

2. Stuff: Place 1–2 whole pistachios (or your nut of choice) into the center of each date heart where the pit was.

3. Melt the chocolate: Melt dark chocolate with coconut oil in a double boiler or microwave in 30-second bursts, stirring until smooth.

4. Dip: Using a fork, dip each stuffed date heart into the melted chocolate, letting excess drip off. Place on a parchment-lined tray.

5. Decorate (while chocolate is still wet):

∙ Drizzle with melted white chocolate

∙ Sprinkle with crushed pistachios

∙ Add pearl sprinkles if using

∙ Optional: pinch of flaky salt

6. Set: Refrigerate for 10–15 minutes until fully hardened.

7. Store: Keep in the fridge for up to 3 weeks, or freeze for longer.

Tips:

∙ Chill the stuffed dates briefly before dipping for cleaner edges

∙ Add a second coat of chocolate for a thicker shell , let the first set first

∙ Medjool dates work best as they’re large, soft, and naturally caramel-like​​​​​​​​​​​​​​​​

Nutrition (per date): ~95 cal | 1.5g protein | 4.5g fat | 14g carbs | 1.2g fibre​​​​​​​​​​​​​​​​