These Chocolate Dipped Dates with Walnuts are guaranteed to satisfy your candy cravings. Naturally sweet dates are stuffed, dipped in bittersweet chocolate, and sprinkled with flakey sea salt to create this sweet and salty treat!
Medjool dates are seriously nature’s candy. They are so sweet that if you doctor them up a bit, you’ll swear you’re eating a fancy candy from a box of chocolates. When combined with dark chocolate and walnuts, they take on a caramel flavor that is seriously irresistible.
Dates are loaded with fiber and nutrients including iron, B vitamins, potassium, and magnesium. A nice added benefit you won’t get from most treats.
These walnut stuffed dates are super easy to make. We consumed the first batch I made in nothing flat. That evening I decided we needed more and about 20 minutes later I had my fridge stocked with another batch of these tasty treats.
Table of contents
Ingredient Notes
- Dates: Look for bags of pitted Medjool dates in the dried fruit section of your grocery store. Medjool dates are large and soft so they’re perfect for stuffing.
- Nut butter: I love these with either cashew or almond butter but any flavor you love will work. It’s best to use a natural nut butter that needs to be stirred. After stirring, refrigerate it to set it up a bit and it will be easier to work with.
- Walnuts: Just break walnut halves apart as needed to fit inside the dates
- Chocolate: Bittersweet chocolate beautifully complements the super sweet dates. You can use dark chocolate chips or squares of baking chocolate.
- Sea salt: It’s worth picking up some flakey sea salt to keep in your pantry for recipes like this. You can use coarse kosher salt, in a pinch.
How to Make Chocolate Dipped Walnut Stuffed Dates
- Stuff: Open one of the dates without separating the halves and using a small spoon, add a little nut butter to one side. Stuff a piece of walnut in the center and pinch it closed (it won’t close all the way and that’s fine). Repeat until all the dates are stuffed.
- Dip: Melt the chocolate in a small double boiler over low heat. Once the chocolate melts, turn off the heat but leave the pan over the hot water as you work. Dip the dates about halfway into the melted chocolate and set them down on a baking sheet lined with parchment paper. Dip about 5 at a time, stopping to sprinkle each with a little flakey salt while the chocolate is still wet.
- Chill: Transfer the baking sheet to the refrigerator for about an hour to chill and set the chocolate.
Storage
Allow the chocolate dipped dates to chill for a couple of hours and then you can pile them into an airtight container. Keep them refrigerated to make them less messy to eat (chocolate will be softer if kept at room temperature). They will stay fresh and tasty for up to a week in the refrigerator.
Tips for Success
Opening dates: Pitted dates should be pretty easy to open up without breaking them apart. Just gently pull and one side should open. You can use the tip of a sharp knife to make it a little easier.
Dipping dates in melted chocolate: I found it easy to coat the dates by scooping up some of the chocolate with a wooden spoon and dipping the date onto the spoon. You can use the spoon to drizzle more chocolate over it, if needed. Dip them any way that works best for you, just go halfway.
More Sweet Treats
Looking for more ways to use dates? We love my Oatmeal Date Cookies and my mom’s vintage recipe for Date Pinwheel Cookies. Here are a few more recipes to satisfy your sweet tooth.
- Strawberry Cheesecake Popsicles
- Paleo Chocolate Chip Cookies
- Light Cheesecake
- Banana Pecan Protein Muffins
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Chocolate Dipped Dates with Walnuts
Ingredients
- 22 to 28 pitted Medjool dates
- ¼ cup natural nut butter of choice, or as needed, like cashew or almond
- 1 cup walnut halves, break apart as needed to fit inside dates
- ¾ cup dark chocolate chips, or about 4 ounces baking chocolate
- Flakey sea salt, as needed
Instructions
- Open one of the dates without separating the halves and using a small spoon, add about ½ teaspoon of nut butter (can vary based on size of date) to one side. Stuff a piece of walnut in the center and pinch it closed (it won’t close all the way and that’s fine). Repeat until all the dates are stuffed.
- Melt the chocolate in a small double boiler over LOW heat. Once the chocolate melts, turn off the heat but leave the pan over the hot water as you work.
- Meanwhile, line a baking sheet with parchment paper and set it aside.
- Dip one of the dates about halfway into the melted chocolate and set it down on the prepared baking sheet. I found it easy to coat the dates by scooping up some of the chocolate with a wooden spoon and dipping the date onto the spoon. You can use the spoon to drizzle more chocolate over it, if needed (but dip it any way that works best for you, just go halfway). Dip about 5 at a time, stopping to sprinkle each with a little flaky salt while the chocolate is still wet. Repeat to dip the remaining dates and sprinkle them with salt. Transfer the baking sheet to the refrigerator for about an hour to chill and set the chocolate.
- To store, allow the dates to chill for a couple of hours and then you can transfer them to an airtight container. Keep refrigerated to make them less messy to eat (chocolate will be softer if kept at room temperature).
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.