Dates + Nuts + Chocolate. It’s a trio of deliciousness! A solid chocolate shell on the outside with crunchy nut and a soft gooey date on the inside makes these chocolate nut stuffed dates amazing!
Dates are one of the many foods I never ate prior to moving towards a more plant-based diet about 2 years ago. And when I first tried them, they instantly became one of my all time favorites! They are practically nature’s sweetest candy and satisfy my sweet tooth so that I don’t go and splurge on other kinds of sweets. They provide the natural sweetness for the energy bites I make too, including these chickpea brownie energy bites.
They are quite nutritious and healthy too, as long as you don’t eat too many in one sitting, because they are small and calorie-dense! They can also be used as fuel before, during or after runs as they are convenient to pack and carry and may be a great alternative to energy gels or chews.
One medjool date, my favorite date variety, contains:
About 60 calories
18g carbs (16g sugar, 2g fiber)
Small amounts of potassium, copper, manganese, Vitamin B6 and magnesium and trace amounts of other vitamins and minerals
Nuts and seeds are great sources of fat, some carbs and protein and many vitamins and minerals. Walnuts, which I used in this recipe, are a source of some ALA omega 3 polyunsaturated fatty acids.
You may use any kind of chocolate chips, but I found and used one that is vegan, oil-free and naturally sweetened with stevia and erythritol. I used the dark chocolate premium baking chips from Lily’s, a company that also makes stevia-sweetened chocolate bars and their products can be coveniently found in a few natural food grocery stores.
Features of these chocolate nut stuffed dates:
3 Total Ingredients
30 Minutes or less Prep Time
Vegan (Dairy & Egg Free)
Can be made Oil & Refined Sugar Free (see recipe notes for suggestions)
Chocolate nut stuffed dates made with 3 ingredients, in 30 minutes or less of prep time and are vegan, oil-free, refined sugar-free and a nutritious treat! Chocolate shell on the outside and gooey date with a crunchy nut on the inside!
- about 18 to 20 medjool dates
- about 18 to 20 walnut or pecan halves or whole brazil nuts, cashews or almonds raw or dry roasted
- 1 package (9oz/255g) vegan chocolate chips (see notes for recommendations)
Line a baking sheet with parchment paper. Cut a small opening in each date, remove and discard the pits, place a walnut or pecan half inside each date and close to seal each opening.
Fill a large pot with water, place it uncovered on the stovetop and bring the water to a boil.
Place the chocolate chips into a smaller pot and carefully hold the pot by the handle over the hot steam inside the large pot to make a double boiler. With your other hand, use a spoon to stir the chocolate chips until they are all melted and smooth.
Set the smaller pot down and place a stuffed date in the chocolate and use the spoon to roll it in the chocolate until evenly coated.
Lift the chocolate coated date out of the pot with the spoon and gently tap the spoon on the inside edge of the pot to remove excess chocolate. Place the coated date onto the baking sheet. Repeat to coat the rest of the stuffed dates in the chocolate. Return the pot over the hot steam to melt and smooth out the chocolate between coatings if needed.
Place the baking sheet in the freezer or fridge until the chocolate is solid throughout, about 1 hour. Store in an airtight container on the counter for a few days, in the fridge for up to 2 weeks or in the freezer for up to 1 month. Enjoy!
I recommend Lily's Premium Chocolate Baking Chips (stevia-sweetened & oil-free) or Enjoy Life Chocolate Chips (contain sugar & may contain oil), which may be found in Whole Foods, Earth Fare and a few other grocery stores.
*For Nut free option sub out the nuts for hulled pumpkin or sunflower seeds, use just enough to fill each date.