Chocolate Covered Pistachio Dates
Soft Medjool dates stuffed with creamy pistachio filling, dipped in glossy dark chocolate, and finished with chopped pistachios and a sprinkle of flaky sea salt. These no-bake bites are naturally sweet, rich, and perfect for an elegant snack or dessert.
Ingredients
Scale
- 18 large Medjool dates, pitted
- 1 cup unsalted shelled pistachios, finely ground
- 4 ounces cream cheese, softened
- 1 tablespoon honey
- 8 ounces dark chocolate, chopped
- 1 teaspoon coconut oil
- 2 tablespoons chopped pistachios
- ¼ teaspoon flaky sea salt (optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, stir together finely ground pistachios, softened cream cheese, and honey until smooth and creamy.
- Slice each date lengthwise without cutting all the way through and remove any pits if needed.
- Fill each date with about 1 teaspoon of the pistachio mixture and gently press closed.
- In a small saucepan over low heat, melt dark chocolate with coconut oil, stirring until smooth.
- Dip each filled date into the melted chocolate, coating completely, then place on the prepared baking sheet.
- Sprinkle chopped pistachios and a small pinch of flaky sea salt over the top while the chocolate is still wet.
- Refrigerate for 20 to 30 minutes until the chocolate is fully set before serving.
Notes
- Use soft, fresh Medjool dates for best texture and flavor.
- Melt chocolate gently over low heat to prevent seizing.
- Allow excess chocolate to drip off before placing on the baking sheet.
- Store in an airtight container in the refrigerator for up to 1 week.
Find it online: https://tastyze.com/chocolate-covered-pistachio-dates/