Chocolate-Stuffed Medjool Dates with Nuts and Sea Salt
Stuffed Dates
Sweet Medjools filled with chocolate, nuts, and a sprinkle of sea salt — elegant, easy bites.
Nutrition (per serving)
These chocolate-stuffed Medjool dates are the kind of small pleasure I make when I want something effortless but impressive. Soft, caramel-like dates cradle a melting dark chocolate center and crunchy nuts, finished with a whisper of flaky sea salt — they’re sweet, salty, and utterly addictive.
They’re perfect for a holiday platter, a last-minute dessert, or a refined snack with coffee. I love how quick they are: five minutes to assemble, a little chill if you like them firmer, and you’ve got an elegant bite everyone will reach for.
Ingredients
- Medjool dates (pitted):12 pieces
- Dark chocolate (60–70% cacao), chopped:4 oz
- Heavy cream:2 tbsp
- Almonds, toasted and chopped:1/4 cup
- Pistachios, chopped (for garnish):2 tbsp
- Unsalted butter or coconut oil (optional, for shine):1 tsp
- Vanilla extract (optional):1/2 tsp
- Flaky sea salt:pinch
Instructions
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If your dates aren’t already pitted, make a lengthwise slit in each date and remove the pit, keeping the date mostly intact.
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Place the chopped dark chocolate in a heatproof bowl. Warm the heavy cream until just steaming (microwave 20–30 seconds or heat on the stove), then pour over the chocolate. Let sit 1 minute, then stir until smooth and glossy. Stir in butter/coconut oil and vanilla if using.
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Mix the chopped toasted almonds into the chocolate ganache so you have a slightly chunky filling.
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Using a small spoon or piping bag, fill each pitted date with about 1 teaspoon of the chocolate-nut mixture. Press gently so the filling sits snugly in the date.
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Top each stuffed date with a sprinkle of chopped pistachios and a tiny pinch of flaky sea salt.
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For a firmer bite, chill the stuffed dates for 10–15 minutes. For softer, just serve at room temperature.
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Arrange on a serving plate and enjoy immediately, or store in an airtight container in the fridge for up to one week.
Tips & Notes
- Toast nuts in a dry skillet over medium heat for 3–5 minutes until fragrant — it intensifies their flavor.
- Swap the almonds for walnuts, pecans, or hazelnuts for different textures and flavors.
- Make ahead: assemble and keep chilled; bring to room temperature 10 minutes before serving for the best texture.
- Use a piping bag or a small zip-top bag with the corner snipped for neater filling.
