chocolate power dates
These chocolate power dates couldn’t be easier, and they’re the kind of snack you’ll probably end up making on repeat. Soft Medjool dates get filled with nut or seed butter, dipped in dark chocolate, and finished with a tiny pinch of fleur de sel. They’re sweet, rich, chewy, and freezer-friendly — basically a lunchbox-adjacent treat that feels a lot more satisfying than a random biscuit.
- 14 soft Medjool dates (the softer, the better)
- Nut butter of choice (hazelnut is 🔥) — nut-free? Use pumpkin seed or sunflower seed butter
- 100–150 g dark chocolate (70%+ cocoa)
- 1 tbsp pistachios, finely chopped — nut-free? Replace with cacao nibs or pumpkin seeds
- Pinch of fleur de sel
Prep the dates. Slice each date lengthwise on one side and remove the pit. Keep them intact.
Fill. Spoon about 1 tsp nut or seed butter into each date.
Melt the chocolate. Gently melt the dark chocolate using a double boiler or in short microwave bursts, stirring in between.
Dip each stuffed date fully into the melted chocolate. Let the excess drip off.
Place on a parchment-lined tray. Sprinkle with chopped pistachios or the nut-free swap, and a tiny pinch of fleur de sel while the chocolate is still wet.
Transfer to the fridge for 20–30 minutes until firm.
- No baking required
- Freezer-friendly and easy to prep ahead
- More satisfying than a standard sweet snack
- Easy to make nut-free with seed butter and pumpkin seeds or cacao nibs
Store in an airtight container.
Can be enjoyed straight from the freezer — they get slightly chewy and SO good.
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