A super simple yet elegant dessert, these chocolate covered dates with pumpkin seeds take just minutes to whip up! Sea salt is the perfect finishing touch.
Sometimes the simplest desserts are the best, aren’t they?
I love baking for the holidays, but sometimes you need to come up with something sweet in a hurry. That’s where these chocolate covered dates come in.
They are so simple, and take just minutes to make! They aren’t fancy, but every time I make them, they disappear right away. Even if you have other desserts that you’re going to offer, chocolate dates can be a nice addition to your dessert table.
What makes chocolate covered dates so delicious?
I think it’s the combination of chewy Medjool dates (nature’s caramel), creamy dark chocolate, and the crunch of pumpkin seeds. Sweet, salt, and chewy makes for a delicious dessert.
Can I use any type of date in this recipe?
I haven’t tried these with any other types of dates. Medjool dates are very sweet and are very moist when fresh, so they are a great choice.
Where can I find dates that are made in a nut free facility?
I like to use Medjool dates from Sun Date USA, because their dates come from a date-only facility. As always, please call and confirm that an ingredient is safe for your allergies.
What can I use instead of pumpkin seeds?
You can use sunflower seeds, nuts (if you are able to eat nuts), or just stick to chocolate and sea salt. The seeds are optional, so don’t worry if you don’t have them.
How do you make chocolate covered dates?
- First, you need to remove the pit from each date. Slice into each date and pop the pit out and discard.
- Place the pumpkin seeds in a small bowl.
- Melt the chocolate chips, then dip each date into the melted chocolate.
- Place the chocolate covered date in the bowl of pumpkin seeds, and roll around to coat.
- Sprinkle sea salt of top, then chill until the chocolate is firm.
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Chocolate Covered Dates with Pumpkin Seeds and Sea Salt.
- Make sure you remove the pits from your dates. You can buy them pre-pitted, but that's not usually the case.
- Place the pumpkin seeds in a small bowl and set aside. Line a cookie sheet with waxed paper.
- Place the chocolate chips in a microwave safe bowl, and heat for one minute. Stir, and if needed, microwave in 10 second intervals until melted and smooth.
- Dip the pitted Medjool dates into the melted chocolate, coating all sides, then roll in the pumpkin seeds. Place on the cookie sheet.
- Repeat with remaining dates. Sprinkle sea salt flakes on top of all the dates.
- Refrigerate until the chocolate is firm, about 45 minutes.