My old coworkes loved these so much that they equated them to a love potion in food form and nicknamed them “dates for dates”. They joked that they were so good that if you gifted some to a date they would fall instantly love with you. I didn’t make this recipe up, my friend Dubravka taught me how to make them and I think they have Middle Eastern origins. They are surprisingly filling and are the perfect couple bites for any sweet or chocolate cravings. Dates themselves are a source of the minerals iron, potassium, calcium and magnesium, making them a great source of energy, and their fiber content helps avoid sugar crashes (as long as you don’t have too many at once).
Spiced Chocolate Covered Dates
Prep time
Cook time
Total time
Serves: 24 pieces
INGREDIENTS:
- 48 almonds (plain, not roasted)
- 24 medjool dates
- 2 80% dark chocolate bars (around 85 grams each)
- 1 tablespoon raw honey
- 1 teaspoon orange zest
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- Optional: 1-2 teaspoons of orange zest to sprinkle on top
DIRECTIONS:
- Combine the honey, orange zest, cinnamon and allspice in a small bowl and stir to combine and then add in the almonds and stir until they are all evenly coated. Make a small cut in one side at one end of each date to remove and discard the pit. Stuff 2 almonds in each date, making sure to take some honey mixture with each almond, then pinch the date back together where the incision was. Break up the chocolate and heat it in a narrow based pot over low heat on the stove (or in a double steamer), stirring continuously until it melts. Dip each date in the chocolate, making sure it is evenly coated and gently scrape or shake off any excess chocolate. Place each date on a parchment or wax paper lined baking sheet and optionally sprinkle with orange zest, then set aside until the chocolate sets. These will stay for a few weeks in an airtight container or for a couple months in the freezer.