Dipped Chocolate Dates

Soft medjool dates, stuffed with shredded coconut, infused with Manuka honey, and dipped in a velvety mixture of melted cacao, are potent treats for any holiday table. Rich, satisfying, and utterly seductive, these wintry delicacies are perfect for a little self-indulgence any time of the day or night. 

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Coconut Dates: 

  • 1/4 cup organic unsweetened shredded coconut
  • 1 1/2 tablespoons organic unrefined coconut oil, melted 
  • 1/2 tablespoon raw Manuka honey (with healing properties)
  • Pinch of Pink Himalayan or Celtic sea salt 
  • 1/4 teaspoon organic vanilla extract 
  • 10-15 medjool dates (depending on size) 

Raw Chocolate:  

  • 1/2 cup organic, unrefined coconut oil, melted 
  • 1/2 cup organic 100% raw cacao powder 
  • 1/4 cup organic maple syrup 
  • Pinch of Pink Himalayan or Celtic sea salt 

Instructions: 

Mix the shredded coconut, coconut oil, honey, salt, and vanilla extract together in a small food processor. Alternatively, mix the ingredients in a small bowl, then spread across a chopping board and use a knife to finely chop the shredded coconut, allowing it to blend more seamlessly with the other ingredients. 

Slice the top of each date open to remove the pit, careful not to cut all the way through. Stuff each date with the coconut mixture, then pinch the ends of the date to somewhat close the dried fruit and to secure the coconut inside. Place the stuffed dates in the freezer for 20 minutes. 

Meanwhile, mix together the coconut oil, cacao, maple syrup and salt and pour the mixture into a tall glass. Line a baking sheet with parchment paper.

When the dates are firm from the freezer, use a thin skewer to anchor each date and dip it in the glass of melted chocolate, then transfer the date to the baking sheet. Immediately sprinkle with additional shredded coconut or a topping of your choice (coarse salt, cinnamon, etc). Let the dates set in the refrigerator before transferring them to an airtight container to be stored. 

Serve cold or at room temperature.