This is a super quick recipe that will satisfy a sweet tooth without overloading you with processed sugar. You can also substitute any other fruits for the dates…I’m hoping to try chocolate covered figs next. And I bet it would be equally delicious and (even more) nutritious with fresh fruit. Truth be told, you can use this chocolate mixture to coat pretty much anything and it’ll be delicious!
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I got done with the hands-on portion of this recipe in about 15 minutes and then had to wait about 45 more until they were ready to eat (or roughly 1 long tv episode…). This makes a pretty big batch which is nice because you can spend the time once and then have these to munch on over the next couple days.
Warning: These are pretty good frozen too so if you tend to freeze sweets so that you can’t eat them all at once, you might be out of luck on this one. But it’s really easy to down-size the recipe so that you don’t have quite so many in the house, tempting you.
- 3/4 cup chocolate chips (I used dairy, nut, and soy free mini chocolate chips…but you can use whatever kind you tolerate)
- 1 tablespoon coconut oil
- 24 dates
- 24-48 toothpicks (you can use 1 or 2 per date…or none at all!)
1. Place the chocolate chips and coconut oil in a double broiler. (I use a pyrex measuring cup placed in a medium-sized pot with about 2 inches of water in it…see picture below).
2. Place your double broiler (or makeshift one with the pyrex and pot) over medium heat, stirring occasionally.
3. While the chocolate is melting, stick 1-2 toothpicks into each date so that you can dip them entirely in the chocolate. This step is optional and you can just dunk the dates into the chocolate using your hands if you don’t feel like using toothpicks.
4. Once the chocolate and coconut oil have melted and are completely incorporated, take your double broiler off the stove and place on an oven mitt on your counter (this will help keep the chocolate warm while you dip all of your fruit in it).
5. One by one, dip your dates into the chocolate and place onto a wax-paper-lined cookie sheet.
6. Once all the dates have been dipped, place your cookie sheet into your freezer (make sure it’s relatively flat) for about 10 minutes.
7. After they’ve set in the freezer, transfer the cookie sheet into your fridge and leave for an additional 35 minutes (or until the chocolate shell is completely hardened).
These are great to have on hand as an after-dinner treat but they are also great for serving at parties where you need delicious finger-foods to munch on!