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+ servings
chocolate dipped dates on a cookie sheet

Chocolate Covered Dates with Pumpkin Seeds and Sea Salt.

Sweet, salty, simple, and delicious, these chocolate dates wtih pumpkin seeds are the perfect ending to your meal!

Course Dessert
Cuisine American, Dairy Free, gluten free
Keyword easy, elegant
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 45 minutes
Total Time 55 minutes
Servings 16
Calories 120 kcal
Author Kelly Roenicke



  1. Make sure you remove the pits from your dates. You can buy them pre-pitted, but that's not usually the case.

  2. Place the pumpkin seeds in a small bowl and set aside. Line a cookie sheet with waxed paper.

  3. 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.

  4. Dip the pitted Medjool dates into the melted chocolate, coating all sides, then roll in the pumpkin seeds. Place on the cookie sheet.

  5. Repeat with remaining dates. Sprinkle sea salt flakes on top of all the dates.

  6. Refrigerate until the chocolate is firm, about 45 minutes.

Recipe Notes

Serving size is one chocolate covered date.

Store dates in the refrigerator in an airtight container. They should stay fresh for about 4 days.

Nutrition Facts
Chocolate Covered Dates with Pumpkin Seeds and Sea Salt.
Amount Per Serving
Calories 120 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 74mg3%
Potassium 225mg6%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 19g21%
Protein 1g2%
Vitamin A 40IU1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.