Why You’ll Love This Chocolate Hazelnut Stuffed Dates

• Effortless Elegance. These look like they came from a fancy patisserie, but they require zero baking skills and come together in under 20 minutes. They’re the perfect “wow” factor for minimal effort.
• The Perfect Texture Trio. You get the soft, sticky chew of the date, the firm, satisfying crunch of the roasted hazelnut, and the smooth, creamy melt of the chocolate. It’s a textural experience that’s honestly hard to beat.
• Incredibly Versatile. Serve them as a dessert, a fancy snack with coffee, or even as part of a cheese board. They’re equally at home at a dinner party or on your sofa in pajamas.
• A Little Goes a Long Way. They’re surprisingly rich and satisfying, so just one or two can curb a sweet craving beautifully. It’s portion-controlled indulgence at its finest.

Ingredients & Tools

• 12 large Medjool dates
• 50 g dark chocolate (around 70% cocoa), finely chopped
• 24 whole, roasted hazelnuts (skinned)
• 1/2 tsp coconut oil or a neutral oil
• 1 tiny pinch flaky sea salt (like Maldon)

Tools: A small saucepan, a small bowl, a baking sheet or plate, parchment paper, a small spoon or piping bag.

The quality of your ingredients really shines here, so don’t skimp. Good, plump Medjool dates are essential—they’re naturally larger, softer, and sweeter than other varieties. For the chocolate, a 70% dark bar that you chop yourself will melt more smoothly and taste far superior to chocolate chips. And that flaky salt at the end? It’s not optional, I promise—it cuts through the sweetness and makes all the flavors pop.

Nutrition (per serving)

• Calories: 98 kcal
• Protein: 1 g
• Fat: 4 g
• Carbohydrates: 17 g
• Fiber: 2 g

Serves: 6 (2 dates per person) | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Pit Patrol. Most Medjool dates are sold pitted, but always double-check! There’s nothing worse than biting into a hidden pit. If yours aren’t pitted, just make a small slit down one side and pop it out.
• Choosing Your Chocolate. A good-quality baking bar that you chop yourself is key. It melts more evenly than chips, which contain stabilizers. The 70% cocoa offers a beautiful bitterness that balances the intense sweetness of the date.
• The Magic of a Pinch of Salt. Don’t skip the flaky sea salt at the end. It’s the secret weapon that elevates this from a simple sweet treat to a sophisticated dessert. It creates little bursts of flavor that contrast perfectly with the chocolate and date.
• Hazelnut Prep. If you can only find raw hazelnuts, give them a quick toast in a dry pan over medium heat for 5-7 minutes until fragrant and lightly golden. This deepens their nutty flavor immensely.

How to Make Chocolate Hazelnut Stuffed Dates

Serving Suggestions

Complementary Dishes

• A Simple Cheese Board — The salty, creamy notes of a sharp cheddar or a soft goat cheese provide a fantastic savory counterpoint to the sweet, rich dates.
• Fresh Fruit Platter — Slices of crisp apple and juicy pear cleanse the palate beautifully between bites, making the flavors of the dates feel new each time.
• Spiced Nuts — A small bowl of walnuts or almonds tossed with a bit of cinnamon and cayenne adds a warm, spicy element that complements the chocolate and hazelnut.

Drinks

• Espresso or Strong Coffee — The bitterness of a good espresso is a classic pairing with chocolate and cuts through the sweetness of the date perfectly.
• A Robust Red Wine — A glass of Cabernet Sauvignon or Zinfandel, with its dark fruit notes, stands up to the intensity of the dark chocolate and creates a lovely, grown-up dessert moment.
• Chai Tea — The warm spices in chai—cinnamon, cardamom, clove—echo the cozy, comforting flavors in the date and make for a wonderfully aromatic pairing.

Something Sweet

• Vanilla Bean Ice Cream — Place one or two warm (slightly warmed in the microwave for 10 seconds) dates on top of a scoop. The contrast of temperatures and textures is divine.
• Orange Segments — The bright, citrusy zing of a fresh orange provides a refreshing and light finish that contrasts the deep, rich flavors of the dessert.
• Whipped Coconut Cream — A dollop of lightly sweetened coconut cream adds a cloud-like, creamy element that feels luxurious without being too heavy.

Top Mistakes to Avoid

• Mistake: Using low-quality, hard dates. If your dates are dry and tough, the final texture will be off and they’ll be difficult to stuff. Always seek out fresh, soft Medjool dates for the best results.
• Mistake: Melting the chocolate too quickly or directly in a pan. High, direct heat will cause the chocolate to “seize,” turning it into a grainy, clumpy mess. The gentle heat of a double boiler is non-negotiable for smooth, dippable chocolate.
• Mistake: Skipping the salt. I know it might seem counterintuitive, but that flaky salt is what makes this recipe sing. It’s the difference between a one-note sweet and a complex, gourmet treat.
• Mistake: Dipping with wet hands or a wet date. Any moisture introduced to the melted chocolate can cause it to seize. Make sure your dates and your hands are completely dry before you begin the dipping process.

Expert Tips

• Tip: Warm your dates slightly for ultimate gooeyness. If you pop the stuffed (but not yet chocolate-dipped) dates in the microwave for just 10-15 seconds, the interior becomes wonderfully soft and almost caramel-like, creating an incredible molten center.
• Tip: Add a flavor twist to the hazelnuts. Toss your roasted hazelnuts in a tiny pinch of cinnamon or cardamom before stuffing them into the dates. It adds a subtle, warm spice layer that’s just delicious.
• Tip: Use a piping bag for neater stuffing. If you want to get really fancy, you can blend the hazelnuts into a coarse paste with a tiny bit of the melted chocolate and pipe the mixture into the dates for a perfectly smooth and uniform filling.
• Tip: Create a chocolate “foot” for stability. After dipping, as you place the date on the parchment, give it a little shimmy to create a flat base of chocolate. This prevents them from rolling around and makes them much easier to pick up and eat.

FAQs

Can I make these ahead of time?
Absolutely! They are a fantastic make-ahead treat. You can prepare them completely and store them in an airtight container in the refrigerator for up to 5 days. The chocolate might “bloom” (get a whitish coating) after a few days, which is just the cocoa butter rising to the surface—it’s perfectly safe to eat and the taste is unaffected. Let them come to room temperature for about 15 minutes before serving for the best texture.

What can I use instead of hazelnuts?
Hazelnuts are a classic, but you have so many options! Almonds or pecans work beautifully for a different but equally delicious crunch. For a nut-free version, a small piece of crystallized ginger adds a spicy kick, or even a spoonful of a seed butter like sunflower seed butter can be piped inside.

My chocolate seized and got clumpy. Can I fix it?
Don’t panic! This happens to the best of us. The most common cause is a tiny bit of steam or water getting into the chocolate. To rescue it, remove it from the heat immediately and stir in one teaspoon of coconut oil or a neutral vegetable oil at a time until it smooths out again. It might not be quite as perfect for dipping, but it will still taste great drizzled over the dates.

Can I use milk or white chocolate instead?
You certainly can, but the result will be much sweeter. Dark chocolate provides a necessary bitter contrast to the very sweet date. If you use milk or white chocolate, I’d recommend being a little more generous with the flaky sea salt to help balance it out.

Why did my chocolate coating turn white?
That’s called “bloom,” and it’s completely harmless! It happens when the chocolate is exposed to temperature changes—like going from a cool fridge to a warm room too quickly. It’s just the cocoa butter or sugar rising to the surface. The taste and quality are exactly the same, it just doesn’t look as glossy. To prevent it, try to let the dates set at a consistent, cool room temperature.