You can dip all your dates in dark chocolate (which is healthier), or dip 12 of them in milk chocolate (which is yummy and milder-tasting, if you’re not a fan of dark chocolate). Stuffed with pecans, these remind me of Turtles (Medjool dates taste quite caramel-y, especially with chocolate). These are dairy-free if you dip them in milk-free dark chocolate.
- Cutting board, paring knife
- Kitchen scale
- Baking sheet
- Parchment paper or waxed paper
- Medium metal or ceramic or glass bowl (or 2)
- Medium pot, just the right size for the bowl to nestle on top
- 2 forks
- Oven mitts
- 24 unpitted Medjool dates (usually found in produce section) or other fresh dates. We used Bam dates that we get from the Mid-East Food Centre at Agricola & North.
- 24 pecan halves
- 6 ounces (170 g) of chopped dark chocolate
OR make both dark- and milk-chocolate covered dates, using
- 3 ounces (85 g) chopped dark chocolate (or chocolate chips)
- 3 ounces (85 g) chopped milk chocolate (or chocolate chips)
1. Using a small paring knife, cut a slit in the side of each Medjool date and remove the pit. Stuff a pecan half inside and squish the date back together to hide it. Repeat with remaining pecan halves and Medjool dates.
2. Put the chopped chocolate or chocolate chips in the medium bowl. If you are using two kinds of chocolate, you will need two bowls.
3. Put a couple of inches of water in the bottom of the pot, then nestle the bowl in the pot above the water – it must not be touching the water, and should fit snugly into the rim of the pot. Or you can use a double boiler, if you have one. Be careful not to get even a drop of water in your chocolate, or it will separate and turn grainy.
4. Bring the water to a simmer. Stir chocolate just until it’s melted, then remove from heat. Use oven mitts, and be careful, as hot steam will escape when you lift the bowl.
5. Using two forks, roll each stuffed date through the melted chocolate until it’s completely coated, then place on parchment paper to cool. If you need to speed up the chocolate setting, put them in the fridge for 10 minutes.
Adapted from Theresa Albert’s recipe published in Halifax Metro, Feb.11, 2014, page 18 and at