A recipe for a simple homemade candy: chocolate covered date recipe with almonds. Pitted medjool dates, stuffed with roasted almonds and covered in chocolate. The perfect no-bake gluten-free and vegan dessert (or edible gift)!
A few months ago, I made this recipe for no-bake dessert bars with dates and honey, and with it, my lengthy “Ode to dates” where I talked about their nutritional benefits; dates as an energy-boosting snack; and the connection between dates and Middle Eastern hospitality…
Nature’s candy, dates remain the best way I sweeten my life. I continue to eat a couple of mejdool dates before working out, and I have also used medjool dates in salads and power shakes. When I have a few strips of bacon around, I make these addictive stuffed dates wrapped in bacon.
The idea for today’s chocolate-covered date recipe came to me at a Middle Eastern grocery store–I had spotted a rather pricey box of these treats; I put them down two seconds later and decided to make them at home instead.
What makes these homemade candies special is the intensity of semi-sweet chocolate combined with the melt-in-your mouth sweet medjool dates. The stuffed almonds inside each date and the little almond-pistachio garnish add crunch and texture, while balancing the sweetness.
These chocolate covered dates are an easy option for a gluten-free dessert, and depending on the kind of chocolate, it can be a vegan dessert. And I think they would make a special holiday edible gift for friends and family!
Here is the step-by-step for today’s chocolate covered date recipe with almonds:
Cut a slit in each date and remove the pit. In place of the pit press in an almond. Enclose the dates to completely cover the almonds and set aside in a bowl or tray.
Place the chocolate chips, canola oil and ground cinnamon in a heat-safe bowl that fits tightly on top of a pot with barley simmering water. 
Stir regularly until the chocolate is completely melted. Remove from the heat. Drop the the dates, one-at-a-time, in the melted chocolate, and roll gently to coat the dates. Remove with a spoon and carefully set on a tray lined with parchment paper.
Once you have the chocolate-covered dates assembled on the tray, sprinkle each lightly with the mixture of crushed almonds and pistachios.
Chill in the freezer for about 1 hour or until the chocolate hardens. Leave at room temperature for 10 minutes before ready to serve. Enjoy!
Chocolate Covered Date Recipe With Almonds
- Total Time: 25 minutes
- Yield: serves 24 1x
Description
A recipe for a simple homemade candy: chocolate covered date recipe with almonds. Pitted medjool dates, stuffed with roasted almonds and covered in chocolate. The perfect no-bake gluten-free and vegan dessert (or edible gift)!
Ingredients
- 24 medjool dates
- 24 unsalted roasted almonds
- 1 1/2 cup semi-sweet chocolate chips
- 1 tsp canola oil
- 1 tsp ground cinnamon
- 1 tbsp crushed almonds and pistachios
Instructions
- Cut a slit in each date and remove the pit. In place of the pit press in an almond. Enclose the dates to completely cover the almonds and set aside in a bowl or tray.
- Place the chocolate chips, canola oil and ground cinnamon in a heat-safe bowl that fits tightly on top of a pot with barley simmering water. Stir regularly until the chocolate is completely melted. Remove from the heat.
- Drop the the dates, one-at-a-time, in the melted chocolate, and roll gently to coat the dates. Remove with a spoon and carefully set on a tray lined with parchment paper. Once you have the chocolate-covered dates assembled on the tray, sprinkle each lightly with the mixture of crushed almonds and pistachios.
- Chill in the freezer for about 1 hour or until the chocolate hardens. Leave at room temperature for 10 minutes before ready to serve. Enjoy!
Notes
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: Stove Top
- Cuisine: Mediterranean
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How ‘in advance’ of my event can I make these? Thanks.
Hi, Carrie! They should keep well up to a week in the refrigerator as long as you store them in an air-tight container. Enjoy!
Loved this recipe! Thank you so much, I will definitely be making it again, as it is so good and so easy.
I put pretty sprinkles on top instead of the crushed nuts. Which made them super pretty.
Great idea, Merel!