A recipe for Chocolate Date Bites! Date balls with peanut and coconut are coated in chocolate for a fun and delicious treat.
Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Secret Recipe Club
It is Secret Recipe Club time again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes three group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified Monday reveal day.
I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
This month I was assigned to Anne of Simple and Savory. In addition to the blog, Anne is also a real estate agent.
She doesn’t follow a single diet, but enjoys sharing a variety of healthy recipes that focus on easy to prepare and simple ingredients. Most are perfect for the weeknight meal and can be done in less than an hour.
In her recipe index, you will also find separate categories for gluten free, dairy free, and vegan/vegetarian.
Chocolate Date Bites
In my version, pitted Medjool dates are blended in the food processor with peanut butter, peanuts, coconut, cocoa powder, date syrup, vanilla, and salt. The resulting mixture creates a combination of flavors reminiscent of a peanut butter cup.
After refrigerating for at least 30 minutes, the mixture is formed into balls and coated in a thin layer of chocolate.
Store the Chocolate Date Bites in the refrigerator in an airtight container for up to a week.
I used Medjool dates for this recipe, but you can swap for Deglet-Noor if unavailable. It just won’t have as much of a caramel-like flavor. Make sure to remove the pits before using.
The tablespoon (15 milliliters) of date syrup adds a little extra sweetness and helps hold the ingredients together. I have been able to find date syrup near the honey in larger grocery stores and markets with Middle Eastern ingredients.
Looking for more recipes with dates?
A Few Tips
My peanut butter and roasted peanuts were unsalted, so I added about 1/4 teaspoon salt to the mixture. If your ingredients are salted, leave out the salt at first and adjust seasonings to taste.
I scooped out a tablespoon of filling for each ball using this small cookie scoop.
The addition of coconut oil to the melted chocolate helps create a thin, even layer of chocolate. Decrease the amount for a more crisp coating or swap for shortening if unavailable.
It is optional, but I topped the date balls with a sprinkling of dried coconut or sprinkles for a little extra presentation. If you do this, add the topping immediately after coating the balls in the chocolate.
Check out what everyone else made!
- Sage and Apple Fritters from My Wholefood Family
- Breakfast Quinoa from Sew You Think You Can Cook
- Pumpkin and Sausage Pizza from The Pajama Chef
- French Dip Sandwich from Dessert Before Dinner
- Hearty Bean Barley Soup from The Big Sweet Tooth
- Moroccan Pilaf Stuffed Acorn Squash from Herbivore Cucina
- Chocolate Cake with Caramel Maple Buttercream Frosting from The Heritage Cook
- Brown Sugar Cake from Where is My Spoon
- Pepperoni and Cheese Dip from Join Us, Pull Up a Chair
- German Beef Roulades from Fantastical Sharing of Recipes
- Pumpkin Ice Cream from Cook with Sara
- Macarons with Vanilla Cream from Loving Life
- Quinoa Squash Pilaf from Tea and Scones
- Palak Daal (Chickpeas with Spinach) from Natural Noshing
- Halloween White Chocolate Raisin Bars from Casa Costello
This recipe was originally posted in October 2016 and updated in May 2022.
Chocolate Date Bites Recipe
Adapted from Simple and Savory
Chocolate Date Bites
- 14 Medjool dates pitted
- 1/4 cup (70 grams) peanut butter
- 2 tablespoons (15 grams) roasted, unsalted peanuts chopped
- 2 tablespoons (10 grams) shredded, dried coconut plus more for topping if desired
- 1 tablespoon (6 grams) unsweetened cocoa powder
- 1 tablespoon (15 milliliters) date syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces (170 grams) dark chocolate
- 1 tablespoon (15 milliliters) coconut oil
- In a food processor, add the dates, peanut butter, peanuts, coconut, cocoa powder, date syrup, vanilla, and salt.
- Process until the mixture becomes a thick, sticky paste.
- Transfer to a medium bowl, cover, and refrigerate for at least 30 minutes.
- Using a double boiler or a microwave in 20 second increments, melt together the dark chocolate and coconut oil until melted and smooth.
- Line a baking sheet or large plate with parchment paper.
- Remove the date peanut mixture from the refrigerator. Take a tablespoon-sized piece and roll it into a smooth ball.
- Dip and coat the ball in the melted chocolate using a fork or dipping tool. Transfer to the prepared parchment and repeat with remaining date balls and chocolate.
- If desired, top the chocolate covered bites with an additional sprinkling of coconut or sprinkles.
- Place the baking sheet in the refrigerator and allow to set before serving.
- Store in an airtight container in the refrigerator for up to a week.