A friend brought these to a holiday gathering without telling anyone what they were. Big difference. Gone in eight minutes, no exaggeration. Medjool dates stuffed with spiced almonds and dipped in bittersweet chocolate sounds fussy, but the whole process takes about thirty minutes and most of that is waiting for the chocolate to set. The orange peel and cinnamon in the almond coating are what lift this from a simple snack into something you’d actually serve at a party. No baking, no special equipment, just a microwave, a baking sheet, and some patience with the setting step. They keep well in the fridge for four or five days, which almost never matters because they disappear faster than that.
How to Make Chocolate-Covered Almond-Stuffed Dates
Pitting the dates cleanly
Score each date lengthwise with a small knife before pulling out the pit. This gives you a clean pocket for stuffing rather than tearing the date open. Try it. Medjool dates are soft enough that the pit usually comes out in one piece if you work gently from one end.
Melting the chocolate
Melt in thirty-second intervals in the microwave, stirring between each. Overheating chocolate causes it to seize and become grainy. You want it just fluid enough to coat. If it thickens while you’re dipping, a few seconds of heat brings it back. 
Setting and serving
Room temperature chocolate takes about twenty minutes to set fully. Speed it up in the fridge but bring them back to room temperature before serving; cold chocolate loses some of its snap. Scatter the remaining orange zest over the top while the chocolate is still wet so it adheres.
Chocolate-Covered Almond-Stuffed Dates
- Total Time: 15 minutes
- Yield: Makes 12 1x
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
Naturally gluten-free, these elegant little bites are perfect for parties or a special treat. Sweet, crunchy, and utterly delicious!
Ingredients
- 12 Medjool dates
- 36 salted roasted almonds
- 3/4 cup bittersweet chocolate chips
- 2 tsp finely grated orange peel
- 1 tsp honey
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
Instructions
- Toss 24 almonds with orange peel, honey, and spices in a small bowl.
- Remove pits and insert two spice-coated almonds inside each date. Set aside.
- Line a baking sheet with parchment paper.
- Melt chocolate in a microwave-safe bowl until stirrable.
- Dip each date into melted chocolate and shake off excess. Place on prepared baking sheet. Repeat until done.
- Sprinkle remaining orange peel over chocolate-dipped dates.
- Dip plain almonds halfway into chocolate and place atop each date.
- Chill until chocolate sets, about 30 minutes.
Notes
- For easier pitting, score the dates lengthwise with a small knife before removing the pits.
- If Medjool dates are unavailable, use other large, soft dates, adjusting the amount of filling as needed.
- Store the finished dates in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 date
- Calories: 150
- Sugar: 15
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
Frequently Asked Questions
Can I use a different nut instead of almonds?
Yes. Pecans, walnuts, or hazelnuts all work well. Stick with roasted and lightly salted varieties for the best contrast against the sweet date and chocolate.
What chocolate works best for dipping?
Bittersweet chocolate chips melt easily and set with a nice snap. You can also use a dark chocolate bar (60 to 70 percent cacao) chopped into small pieces for more even melting.
Do I need to temper the chocolate?
Not for this recipe. A simple microwave melt works fine since the dates will be stored in the fridge. The chocolate sets firm when chilled. If you want a glossy, room-temperature-stable finish, tempering helps but is not required.
