Homemade Chocolate Covered Dates

No ratings yet

Homemade Chocolate Covered Dates

Make these drool-worthy Homemade Chocolate Covered Dates using a few easy-to-find ingredients! They are made with dates, dark chocolate, white chocolate, peanuts, peanut butter, coconut flakes and almonds. Serve during Ramadan for iftar or as a snack.

Prep Time15

Cook Time0

Cool time20

Total Time35

Course: Appetizer, Snack, Sweet Treat

Cuisine: Arabic, Middle Eastern

Servings: people

Calories: 545kcal

Author: Jen Sim

Equipment

Toothpicks or skewers
Cooling rack
Parchment paper
Piping bag

Ingredients

20-25 Dates
100 g dark chocolate chopped
100 g white chocolate chopped
¼ cup of peanuts chopped
¼ cup almonds
¼ cup caramel
¼ cup peanut butter smooth
¼ cup coconut flakes

Instructions

Slice a slit lengthways along a date and remove the seed. Repeat this step for all of the dates.
Next, add chopped dark chocolate to a bowl and heat in a microwave for 30 seconds and stir. Repeat this step until the chocolate has fully melted and is smooth.
Repeat the previous step with the white chocolate and melt it.
Fill one date with peanut butter, caramel and add peanuts. Carefully push a toothpick through the date and dip it into the melted dark chocolate. Make sure the date is fully coated. Then top half of the date with chopped peanuts. Place the date on a cooling rack or parchment paper. Repeat this with seven dates.
Fill a date with an almond. Push a toothpick through and coat it with white chocolate. Roll the date in coconut flakes and make sure it is fully coated. Place the date on a cooling rack or parchment paper. Repeat this step with seven dates.
Next, fill another date with peanuts. Push a toothpick through it and coat it in dark chocolate. Add white chocolate to a piping bag and decorate it with a diagonal design (as shown). Place the date on a cooling rack or parchment paper. Repeat with two more dates.
Finally, fill another date with an almond. Push a toothpick through and coat it with white chocolate. Add dark chocolate to a piping bag and decorate it with a diagonal design (as shown). Place the date on a cooling rack or parchment paper. Repeat with two more dates.
Let all of the dates cool completely at room temperature or in the fridge for 15-20 minutes. The chocolate should harden. Serve as desired.

Notes

- Melted chocolate: Work quickly, as the chocolate will harden if it is left out for too long. If the chocolate hardens, reheat it in the microwave for 30 seconds to soften it.

- Hardening: Let the dates set in the fridge or at room temperature once you have finished decorating and filling them. If you are in a hot climate, it is probably best to refrigerate them.

- Fillings and toppings: Get creative with the fillings and toppings. Fill the dates with cashew butter, almond butter or jam. Coat them with dark chocolate, milk chocolate, white chocolate or leave them plain! Top them with dried fruit and any nut you choose or decorate them with chocolate.
- Ganache: You can also use milk chocolate ganache, dark chocolate, white chocolate ganache or pistachio ganache to coat the dates.

Nutrition