These Chocolate Covered Dates are stuffed with a creamy coconut filling, dipped in dark chocolate, and chilled until the coating is firm. The Medjool dates stay soft and chewy inside, while the coconut filling and chocolate shell give them that Bounty-style combination in every bite. Chewy Dates, Creamy Coconut, and a Thick Chocolate Shell.
These are the kind of little treats that disappear surprisingly quickly once they’re in the fridge.
Medjool dates are already soft and caramel-like, so they make an easy candy base without having to cook anything. Fill them with coconut, dip the whole thing in dark chocolate, and suddenly you’ve got something that feels much more like a homemade candy bar than a piece of fruit.
The filling only needs coconut and coconut milk, and there’s no oven involved.
If coconut desserts are your thing, save my Raffaello Coconut Balls for another easy no-bake treat. For something richer, these Dark Chocolate Truffles are pure chocolate.
My Banana Chia Seed Pudding is a softer make-ahead snack, while a couple of these dates are especially good with a mug of Homemade Hot Chocolate.
Table of contents
Ingredients
Let’s Make Chocolate Covered 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.
How to Get a Smooth Chocolate Coating
- Melt the Chocolate Gently
- Short microwave intervals are safer than one long blast of heat.
- Use Dry Equipment
- Water and melted chocolate are a bad combination.
- Make sure the bowl, fork, and spatula are dry.
- Let Excess Chocolate Drain
- After dipping, hold each date over the bowl briefly.
- Too much excess chocolate creates a very thick base around the candy.
- Work Before the Chocolate Firms
- Add coconut or other toppings while the coating is still wet.
- Chill in a Single Layer
- Don’t stack the dates until the chocolate has fully set.
Are Bounty Dates Gluten-Frer
This recipe is made without wheat flour or other obvious gluten-containing ingredients.
For strict gluten-free needs, check that the chocolate, coconut, coconut milk, and other packaged ingredients are appropriately labeled and avoid cross-contact.
See FDA guidance on gluten-free food labeling for more information.
What to Serve With Bounty Dates
These are rich enough that one or two dates per person can be plenty alongside another drink or dessert.
Try them with:
- Hot coffee or espresso
- Mint tea
- Fresh strawberries or raspberries
- Cold milk
- Vanilla yogurt
- A fresh fruit platter
- Vanilla ice cream
- A holiday candy tray
They also work especially well as part of a small after-dinner dessert plate because you get chocolate, coconut, and caramel-like date flavor in a single bite.
FAQs
They’re dates coated in chocolate, sometimes plain and sometimes filled.
This version uses Medjool dates stuffed with a creamy coconut mixture before they’re completely dipped in dark chocolate.
Medjool dates are the tested choice.
Smaller date varieties can work differently because they’re usually smaller and may hold much less filling, so don’t expect 15 smaller dates to use the same quantity of coconut mixture.
No.
The Medjool dates provide plenty of sweetness, and the coconut filling uses no additional sugar.
Regular melted chocolate that is refrigerated will set, but it won’t necessarily have the same glossy snap as properly tempered chocolate.
For a true polished candy finish, chocolate tempering is the relevant technique.
Make sure:
The filling isn’t too wet
You pack it firmly
The date stays attached along one side
You chill the stuffed dates briefly if needed
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Chocolate Covered Dates with Coconut
Ingredients
Equipment
Method
- Add the desiccated coconut to a medium bowl.
- Add the coconut milk.
- Mix until moist and packable.
- Open each Medjool date along one side and remove the pit if necessary.
- Divide the coconut mixture between the 15 dates.
- Press the filling firmly into each date.
- If necessary, refrigerate the stuffed dates for about 10 minutes so they’re easier to dip.
- Melt the dark chocolate gently until completely smooth.
- Dip each stuffed date into the chocolate.
- Turn until fully coated.
- Lift with a fork and allow excess chocolate to drip away.
- Place on parchment.
- Sprinkle with additional coconut while the chocolate is still wet, if desired.
- Refrigerate for approximately 15 minutes, until the coating is firm.
- Serve chilled or let stand briefly for a softer center.
Nutrition
Video
Notes
- Large Medjool dates are easiest to stuff.
- Keep one side of each date intact.
- Use finely shredded coconut.
- Use the full tested 80 ml coconut milk before adjusting the filling.
- Pack the coconut mixture firmly.
- Chill briefly before dipping if needed.
- Keep all chocolate-melting equipment dry.
- Melt chocolate gently.
- Don’t automatically add coconut oil unless you’ve tested it.
- Store chilled for the firmest coating.
- Optional coconut topping is not included in the nutrition unless weighed.
Tried this recipe?
Let us know how it was!Estimated reading time: 5 minutes
