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–+ servings
Pile of chocolate-covered coconut stuffed dates on a white plate

BOUNTY DATES

Medjool dates stuffed with a creamy coconut filling and dipped in dark chocolate for an easy no-bake candy-style treat.
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Prep Time 20 minutes
Cook Time 0 minutes
rest time 15 minutes
Total Time 35 minutes
Servings: 15 dates
Course: Dessert, Snack
Cuisine: international
Calories: 188
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the coconut filling
  • 1 cup 90 g shredded/desiccated coconut
  • 1/3 cup 80 ml coconut milk
For stuffing + coating
  • 15 Medjool dates
  • 6.3 oz 180 g dark chocolate
Optional
  • Extra desiccated coconut for topping

Equipment

  • Mixing bowl
  • Spoon
  • Small bowl (for melting chocolate)
  • Fork (for dipping)
  • Plate or tray (for setting)
  • Microwave or double boiler

Method
 

  1. In a bowl, mix the shredded/desiccated coconut with coconut milk until it looks moist and packs together.
  2. Open each Medjool date and fill with the coconut mixture, pressing gently so it holds.
  3. Melt the dark chocolate until smooth (microwave in short bursts, stirring between, or use a double boiler).
  4. Dip each stuffed date in the melted chocolate and let excess drip off. Place on a plate or tray.
  5. Sprinkle with extra desiccated coconut if desired.
  6. Refrigerate until the chocolate sets, then serve.

Nutrition

Calories: 188kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.1gSodium: 6mgPotassium: 299mgFiber: 4gSugar: 19gCalcium: 14mgIron: 1.5mg

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.

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