Bounty Dates Recipe – Easy Chocolate Coconut Date Treats
BOUNTY DATES are Medjool dates stuffed with a creamy coconut filling, then dipped in melted dark chocolate. They’re a no-bake, candy-style treat that sets up in the fridge.
If you love that classic chocolate-coconut combo, these are going to be hard to stop eating. They have a chewy center, a creamy coconut bite, and a snappy chocolate shell.
They’re also super doable at home—no special tools, no baking, and you can make a small batch whenever a sweet craving hits.
Table of contents
Why You’ll Love This Recipe
- No-bake and quick to prep
- Tastes like a homemade coconut-chocolate candy bar
- Made with simple ingredients
- Great for meal prep snacks and sweet cravings
- Easy to customize (extra coconut, nuts, different chocolate)
Ingredients
Candy base
For the filling
- 1 cup (90 g) shredded/desiccated coconut
- 1/3 cup (80 ml) coconut milk
Finish
For stuffing + coating
- 15 Medjool dates (pitted)
- 6.3 oz (180 g) dark chocolate
Optional topping
- Extra desiccated coconut for sprinkling
Ingredient Notes & Substitutions
- Medjool dates: Soft, large, and easy to stuff. If your dates are a bit dry, soak them in warm water for 5 minutes, then pat dry.
- Desiccated coconut: Unsweetened works best. If yours is very dry, add an extra splash of coconut milk.
- Coconut milk: Full-fat gives the creamiest filling.
- Dark chocolate: Use bars or melting wafers. Semi-sweet works too. Add 1 tsp coconut oil if you want a thinner dipping consistency.
- Extra flavor: A pinch of salt in the coconut filling makes the chocolate pop.
How to Make BOUNTY DATES
- Make the coconut filling: In a bowl, mix the shredded coconut with coconut milk until it looks moist and packs together easily.
- Stuff the dates: Open each Medjool date (remove the pit if needed) and fill with the coconut mixture. Press gently so it holds.
- Melt the chocolate: Melt the dark chocolate until smooth (microwave in short bursts, stirring between, or use a double boiler).
- Dip: Dip each stuffed date into the melted chocolate and let the excess drip off. Place on a plate or tray.
- Finish: Sprinkle with a little extra coconut if you like.
- Set: Refrigerate until the chocolate firms up, then serve.
Expert Tips
- If the filling feels dry, add coconut milk 1 teaspoon at a time until it clumps.
- If it’s too wet, add a bit more coconut to balance it.
- Chill the stuffed dates for 10 minutes before dipping for cleaner coating.
- Melt chocolate slowly—overheating makes it thick and grainy.
- Use a fork for dipping so excess chocolate drains neatly.
- For a smoother look, tap the fork gently on the bowl edge before placing the date down.
- Store in a single layer until set, then stack with parchment paper between layers.
Storage & Freezing
- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Thawing: Let thaw in the fridge for a few hours, or at room temp for 10–15 minutes before eating.
Variations
- Almond “Bounty” dates: Press a whole almond inside the coconut filling.
- White chocolate drizzle: Drizzle set dates with melted white chocolate.
- Toasted coconut: Toast coconut lightly and sprinkle on top for extra flavor.
- Peanut butter twist: Add 1–2 tablespoons peanut butter to the coconut filling.
- Extra-dark: Use 70–85% dark chocolate for a less-sweet finish.
BOUNTY DATES
Medjool dates stuffed with a creamy coconut filling and dipped in dark chocolate for an easy no-bake candy-style treat.
Ingredients
Equipment
Method
- In a bowl, mix the shredded/desiccated coconut with coconut milk until it looks moist and packs together.
- Open each Medjool date and fill with the coconut mixture, pressing gently so it holds.
- Melt the dark chocolate until smooth (microwave in short bursts, stirring between, or use a double boiler).
- Dip each stuffed date in the melted chocolate and let excess drip off. Place on a plate or tray.
- Sprinkle with extra desiccated coconut if desired.
- Refrigerate until the chocolate sets, then serve.
Nutrition
Video
Notes
- If the filling feels dry, add coconut milk 1 teaspoon at a time. If it’s too wet, add a bit more coconut.
- Chill the stuffed dates for 10 minutes before dipping for cleaner coating.
- If the chocolate is too thick, stir in 1 teaspoon coconut oil to thin it.
- Store in the fridge for up to 7 days or freeze up to 2 months.
Tried this recipe?
Let us know how it was!FAQs
Can I use regular dates instead of Medjool?
Yes—just pick soft dates that can open easily. You may need more than 15 because they’re smaller.
Do I need to add sweetener to the coconut filling?
No. The dates bring plenty of sweetness, and the chocolate balances it.
Why is my chocolate coating thick?
Chocolate can thicken if overheated. Melt gently and stir often. You can also add 1 teaspoon coconut oil to loosen it.
Can I make BOUNTY DATES ahead of time?
Yes—these store great in the fridge, so they’re perfect for prepping a batch.
How do I keep the filling from falling out?
Pack the coconut filling firmly into each date and chill briefly before dipping.
Are these gluten-free?
Yes, as long as your chocolate and coconut are labeled gluten-free (some brands have cross-contact).
Key Takeaways
- BOUNTY DATES are no-bake treats made with Medjool dates stuffed with a coconut filling and coated in dark chocolate.
- This recipe is quick to prepare, uses simple ingredients, and is perfect for snack cravings.
- You can customize BOUNTY DATES with nuts, different chocolate, or additional flavorings.
- Store them in an airtight container for up to 7 days in the fridge or freeze for 2 months.
- Expert tips include chilling dates before dipping and using a fork for cleaner chocolate coating.
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Estimated reading time: 6 minutes
