These chocolates are a naturally sweet dessert with no added sugar: ripe dates bring the caramel-like sweetness, walnuts add a deep nutty flavor and a pleasantly earthy texture, and the dark chocolate coating gives them a polished, patisserie-style finish. They require no baking and make a lovely bite with tea or coffee.
Ingredients
- Soft pitted dates — 300g (10.6 oz)
- Walnuts — 150g (5.3 oz)
- Dark chocolate (70% or higher) — 120g (4.2 oz)
- Coconut oil — 1 tbsp (optional, for a smoother coating)
- Vanilla extract — 1/2 tsp (optional)
- Sea salt — a pinch (optional)
Step-by-Step Recipe
- If the dates are a bit dry, soak them in warm water for 10 minutes, then drain well and pat dry. Soft dates can be used right away.
- Pulse the walnuts in a blender or food processor until finely ground.
- Add the dates, vanilla, and a pinch of salt. Process until the mixture becomes smooth, pliable, and holds together when pressed.
- Roll the mixture into 16–18 balls, about 2–3 cm (3/4–1 1/4 in) in diameter. Place them on a sheet of parchment and freeze for 15 minutes so they firm up.
- Melt the chocolate over a double boiler or in short bursts in the microwave, stirring between each burst. Stir in the coconut oil until glossy and smooth.
- Dip the chilled balls into the melted chocolate, letting the excess drip off. Set them back on the parchment. If you like, finish with a sprinkle of chopped nuts or a pinch of sea salt.
- Chill until the chocolate is fully set, about 15–20 minutes in the refrigerator. Serve right away or store in an airtight container.
Serving and Storage
Serve the chocolates well chilled. They pair beautifully with espresso, herbal tea, or a glass of milk or plant-based milk. Store in the refrigerator for up to 2 weeks, or freeze for up to 2 months. If frozen, let them sit at room temperature for 5–10 minutes before serving.
Nutritional Value
| Serving | Calories | Protein | Fat | Carbs | Fiber | Sugars |
|---|---|---|---|---|---|---|
| 1 chocolate (of 16) | 160 kcal | 2 g | 10 g | 18 g | 3 g | 15 g |
Values are approximate and will vary depending on the ingredients used.
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Tips and Variations
- Nut swaps: almonds, hazelnuts, cashews, or a mix all work well. For a deeper flavor, lightly toast the nuts in a dry skillet first.
- Citrus note: add 1 tsp finely grated orange zest to the date mixture.
- No coating: roll the balls in cocoa powder, shredded coconut, sesame seeds, or crushed nuts instead.
- More fudgy texture: mix in 1 tbsp peanut butter or almond butter; if needed, add 1–2 extra dates to help bind the mixture.
- Adjust the sweetness: use 85% chocolate for a less sweet version, or choose milk chocolate or sugar-free chocolate to taste.
Frequently Asked Questions
Can I use a different nut instead of walnuts?
Yes. Almonds, hazelnuts, or cashews are all excellent substitutes. The flavor and texture will change slightly, but the chocolates will still hold together beautifully.
My dates are dry and firm — what should I do?
Soak them in warm water for 10–15 minutes, then drain and dry thoroughly before processing.
Can I make these without a blender?
Yes. Finely chop the nuts with a knife, mash the dates with a fork or spatula, then knead everything together by hand until smooth and cohesive.
Do I have to use coconut oil?
No. It helps the chocolate coating stay smoother and more fluid, but you can melt the chocolate on its own or replace it with 1 tsp neutral oil.
How long do they keep?
Up to 2 weeks in the refrigerator in an airtight container, or up to 2 months in the freezer. Keep them away from heat so the chocolate coating doesn’t soften.