Dessert

Cashew-Stuffed Chocolate Covered Dates Recipe

ByNaomi Fletcher October 25, 2025October 25, 2025

Introduction

These cashew-stuffed chocolate covered dates bring a simple yet elegant treat to your table. Sweet medjool dates are filled with crunchy cashews and coated in smooth, melted chocolate, making them a delightful snack or gift for any occasion.

The image shows a white plate with fifteen small, colorful chocolate eggs arranged neatly on it. The eggs have different layers and toppings: some are dark brown with smooth glossy texture covered partly with chopped green pistachios or white chocolate shavings; others are white with a matte finish, decorated with bright red dried rose petals, yellow and purple edible flowers, or light green crushed nuts. A few eggs have marble-like swirls in brown and white chocolate or patterns made by drizzle and sprinkles. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 medjool dates, pitted
40 dry roasted, lightly salted cashews
7 oz vegan refined sugar-free chocolate (white, dark, or half-and-half), melted

Instructions

Step 1: Stuff each pitted date with 2 cashews, ensuring they fit snugly inside.
Step 2: Pour the melted chocolate into a glass for easy dipping.
Step 3: Place a stuffed date on a bamboo skewer, dip it into the melted chocolate, and let excess chocolate drip off.
Step 4: Set the dipped date on a parchment paper-lined plate and add your choice of toppings such as nuts, seeds, dried rose petals, or edible flowers.
Step 5: Repeat the dipping and decorating process with the remaining dates.
Step 6: For variety, mix white and dark chocolate to create different patterns on your dates.
Step 7: Let the dates set in the fridge for about 30 minutes until the chocolate hardens.

Tips & Variations

Try different toppings like crushed pistachios, shredded coconut, or sea salt for extra flavor and texture.
Mix white and dark chocolate before dipping to create a marbled effect on the dates.
For a nut-free option, substitute cashews with pumpkin seeds or omit the filling altogether.

Storage

Store the chocolate covered dates in an airtight container in the refrigerator for 3 to 5 days. Avoid storing if you have used fresh edible flowers as toppings, since they are perishable. To enjoy, bring them to room temperature for a few minutes before serving or eat chilled for a refreshing treat.

How to Serve

A white plate holds sixteen small, oval-shaped treats arranged in loose rows. The treats have varied layers: some are coated in smooth dark brown chocolate, others in white chocolate with swirls or smooth texture. They are decorated with toppings like chopped green pistachios, dried red rose petals, shredded white coconut, thin almond slices, and small edible flowers in yellow and purple. The plate rests on a white marbled surface, and there is a woman's hand holding the edge of the plate. The overall look is colorful with a mix of textures, from smooth chocolate to crunchy nuts and delicate petals. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate?

Yes, you can use any vegan chocolate of your choice, whether white, dark, milk, or a combination, depending on your preference.

What if I don’t have bamboo skewers?

You can dip the dates by hand or use a fork to hold them while dipping. Just be sure to let excess chocolate drip off carefully before placing them on the parchment paper.

Cashew-Stuffed Chocolate Covered Dates Recipe

★★★★★

4.9 from 92 reviews

Author: Naomi
Total Time: 40 minutes
Yield: 20 stuffed chocolate-covered dates 1x
Diet: Vegan

Description

Delight in these elegant cashew-stuffed Medjool dates coated in vegan, refined sugar-free chocolate. This simple yet sophisticated treat is perfect for holiday gifting or a guilt-free indulgence, combining the natural sweetness of dates with crunchy salted cashews and a smooth chocolate shell. Customizable toppings like nuts, seeds, and edible flowers elevate these bites to a festive favorite.

Ingredients

Scale

Main Ingredients

20 Medjool dates, pitted
40 dry roasted, lightly salted cashews
7 oz vegan refined sugar-free chocolate (white, dark, or a mix), melted

Topping Suggestions

Mixed nuts (optional)
Seeds (optional)
Dried rose petals (optional)
Edible flowers (optional)

Instructions

Prepare Dates: Carefully pit each Medjool date if not already done. Ensure the dates are soft and fresh for easy stuffing.
Stuff Dates with Cashews: Insert two dry roasted, lightly salted cashews into the cavity of each date, making sure they fit snugly without tearing the date’s flesh.
Melt Chocolate: Melt the vegan refined sugar-free chocolate gently in a microwave or double boiler until smooth and fully liquid.
Dip Dates: Pour the melted chocolate into a glass for easy dipping. Skewer each stuffed date with a bamboo stick, dip fully into the molten chocolate, and let excess drip off.
Add Toppings: Place the chocolate-coated dates on parchment paper and immediately sprinkle with your choice of nuts, seeds, dried rose petals, or edible flowers to garnish.
Set the Chocolate: Arrange all dipped dates on a parchment-lined plate and refrigerate for about 30 minutes or until the chocolate is completely set and firm.

Notes

This recipe is an easy way to create elegant, homemade confections ideal for festive gifts or special occasion treats.
Store finished dates in an airtight container in the refrigerator for 3-5 days for best freshness, unless using fresh edible flowers as toppings, which should be consumed sooner.
You can experiment by mixing white and dark vegan chocolates to create unique visual patterns on your dates.
Ensure dates are fresh and pliable to avoid cracking when stuffing.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Middle Eastern

Keywords: cashew stuffed dates, vegan chocolate dates, holiday treats, healthy dessert, sugar-free chocolate, easy no bake dessert, elegant snacks

Naomi Fletcher

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