If you’ve been loving the Dubai chocolate trend lately then you need to try my Dubai Chocolate Dates. These are a healthier gluten free and dairy free version, using pure pistachio butter mixed with toasted shredded coconut to stuff juicy Medjool dates. The stuffed date is then dipped in melted chocolate for an absolutely dreamy, healthier treat.
Ever since the Dubai chocolate trend started, my kids have been begging me to make some. When I told them that I was creating a Dubai Chocolate Date recipe they were, let’s say, curious. They were hoping for a big ol’ Dubai chocolate bar, like what you would buy at the shops. But when they tried them they were instantly impressed and kept going back for more. I actually had to hide them because, well, we all know what happens if you eat too many dates!
What’s to Love About Dubai Chocolate Dates?
- allergy friendly – I’ve used dairy free dark chocolate, which makes these treats dairy free, gluten free, egg free and vegan. Make a nut free version by swapping pistachio butter for tahini and swapping the chopped pistachios for toasted coconut.
- easy to make – there really isn’t much skill involved in making these chocolate covered dates. They’re a great recipe to make with the kids as well!
- a healthy dessert – with no added sugar, just what is naturally occurring in the dates and the small amount of chocolate covering each date, these are the perfect healthy sweet treat.
Ingredients Notes & Substitutions
You only need 5 simple ingredients to make these filled dates. I found all of the ingredients at my local grocery store, but if you’re using store bought pistachio butter instead of homemade pistachio butter then you might need to go to a specialty store or organic grocer. Below is everything that you’ll need, including any ingredients notes and possible substitutions.
- pistachio butter – I’ve used homemade pistachio butter. If you don’t have time to make it yourself then you can usually find pistachio butter at organic grocery stores or delis. Swap pistachio butter for any nut butter or seed butter. You can try peanut butter, almond butter, sunflower seed butter or tahini.
- Medjool dates – Medjool dates are the fresh dates that you can find in the fruit and vegetable section of the grocery store. Pitted medjool dates are available. If you can’t get pitted then just be sure to remove the pits and the woody end bit.
- shredded coconut – traditionally, Dubai chocolate uses Kataifi or Knafeh, which are types of pastry. It can be hard to find and isn’t gluten free so for this recipe we’re using toasted shredded coconut.
- dark chocolate – I much prefer dark chocolate over milk chocolate but if you prefer to use milk chocolate then go for it. Just be aware that it won’t be dairy free if you do.
- pistachios – I like to top the chocolate covered dates with some chopped up pistachios as a garnish, this step is optional.
How to Make Dubai Chocolate Dates
Making this recipe is really simple. Follow the steps below to see how it’s done.
First, remove the pits from the dates by slicing the date lengthways from end to end. Make sure to remove the woody end bit as well.
Next, bring a medium frying pan to a medium heat. Add the coconut and stir, toasting until the coconut is golden brown. Remove from the heat straight away and tip into a heatproof bowl.
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
To the coconut add the pistachio butter and stir until well combined.
Pick up a date and open it up slightly. Use a spoon to stuff the date with the pistachio mixture. Place the stuffed date onto a parchment paper lined baking tray. Repeat this step with the remaining dates and mixture until the mixture is all used up. Usually this recipe makes around 10 but if the dates are a bit smaller than it will make 11-12.
Half fill a saucepan with water and top with a heatproof bowl. Turn the heat onto medium. To melt, break the chocolate into small pieces and into the bowl. Use a spoon to stir the chocolate as it melts. Once completely melted, remove the bowl from the saucepan (use a tea towel as the bowl will be hot!).
To coat the dates in chocolate, dip a dessert spoon into the dark chocolate and then place a date onto the spoon. Use a second spoon to scoop up some melted chocolate and pour over the date until it’s completely coated. Let the excess chocolate drip off the date and then place onto the tray. Repeat this step until all of the dates are coated in chocolate.
Sprinkle the chopped pistachios over the top of the dates and then place into the refrigerator to set.
Storage
Once the chocolate is set, transfer the dates to an airtight container. Store in the fridge for up to 2 weeks (if they last that long!).
Dubai Chocolate Medjool Dates
Equipment
- Sharp knife
- Chopping Board
- Saucepan
- Heatproof mixing bowl
- 2 Dessert spoons
- Medium frying pan
- Baking Tray
Ingredients
- ½ cup shredded coconut
- 1/3 cup pistachio butter
- 10 medjool dates, sliced lengthways and pitted
- 100 grams dark chocolate
- 2 tablespoons pistachios, roughly chopped, optional
Instructions
- Line a baking tray with parchment paper and set aside.
- Bring a frying pan to a medium heat and add the coconut. Stir to toast until golden brown. Remove from the heat and tip into a small mixing bowl straight away to prevent from burning.
- Add the pistachio butter to the bowl with the coconut. Stir until well combined.
- Half fill a large saucepan with water and top with a heatproof mixing bowl. Bring to a boil, break the dark chocolate up and add the dark chocolate into the bowl. Stir while the chocolate melts. Once it’s completely melted, carefully remove from the heat.
- While the chocolate is melting, pick up a date and stuff with the pistachio and coconut mixture and place onto the baking tray. Repeat this step until all of the dates have been stuffed.
- Place a stuffed date onto a dessert spoon and use a second dessert spoon to coat the date with melted chocolate. Place onto the baking tray and repeat this step with all of the stuffed dates.
- Place the dates into the refrigerator for approximately one hour or until set. Transfer the dates to an airtight container to store in the fridge for up to two weeks.
Notes
Storage
Store in an airtight container in the fridge for up to 2 weeks. These are my favourite airtight containers.Make Nut Free
- swap pistachio butter for tahini or sunflower seed butter.
- swap pistachios for extra toasted coconut.
Like this recipe? Leave a comment!