This rich Date Candy made with Medjool dates, dark chocolate, and almonds tastes just like a classic candy bar using simple, real ingredients, without refined sugar or dairy to satisfy your sweet tooth naturally.
As a healthy recipe developer with over a decade of experience, I've mastered date-based treats that are indulgent yet guilt-free, naturally sweetened, made with 100% real ingredients, zero refined sugar, and bursting with pure flavor.
A Quick Look At The Recipe
- Total Time: 40 minutes
- Recipe Difficulty: Easy
- Cooking Method: No-bake, freezer-set
- Main Ingredients: Medjool dates, cocoa powder, dark chocolate, almonds, coconut
- Dietary Info: Gluten-free, vegan, dairy-free, refined sugar-free
- Serves: 12
- Calories: 249 per serving
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Featured Review
CRAVING THESE AND NEED THEM NOW!!! So delectable.
- anna
These candy dates solve the dessert dilemma, sweet enough to satisfy your cravings without derailing your health goals. Sticky Medjool dates form a fudgy base that freezes perfectly, while dark chocolate adds the classic candy bar coating!
If you love date-based treats, try my Banana Snickers with Date Caramel, Viral Date Bark, Easy Chocolate Date Balls, or my Date Snickers!
Why You'll Love This Recipe
- Quick & Minimal Prep: Ten minutes of hands-on work, the rest is freezer time.
- Naturally Sweetened: Medjool dates and maple syrup provide all the sweetness without refined sugar or corn syrup.
- Kid-Approved: Even picky eaters devour these candy dates, thinking they're getting real candy.
- Allergy-Friendly Treat: These snickers dates are naturally gluten-free, dairy-free, and vegan, with a nut-free option.
Key Ingredients
- Medjool Dates: These large, caramel-textured dates contain natural sugars and fiber that create the fudgy candy base. Choose soft, pliable dates without crystallization for the smoothest texture.
- Unsweetened Cocoa Powder: Blending unsweetened cocoa powder with dates transforms them into a chocolate, brownie-like dough.
- Maple Syrup: Maple syrup adds moisture and helps bind the dough without refined sugars. Its distinct caramel-like flavor complements the dates rather than competing with them.
- Dark Chocolate Chips: Choose high-quality 70% cacao or higher for the richest flavor. Lily's or Hu Chocolate are my favorite refined sugar-free brands.
Substitutions & Variations
- Dates: I always recommend Medjool dates for a naturally sticky, fudgy base. If unavailable, substitute with Deglet Noor dates; you may need 2-3 extra for volume since they're smaller.
- Protein-Packed Version: Replace half of the cocoa powder with chocolate protein powder.
- Nut-Free Version: Omit the almonds, or replace them with sunflower seeds, pumpkin seeds, or crispy rice cereal for crunch. Perfect for a nut-free treat without sacrificing texture.
How To Make Date Candy
- Step 1: Remove pits from 12 Medjool dates and blend them in a food processor with 1 cup cocoa powder, ½ cup maple syrup, and 1 teaspoon salt. Pulse briefly, then blend continuously for 45-60 seconds until you have a thick, sticky dough that holds together like cookie dough. Let the dough chill for 10 minutes in the freezer to make shaping easier.
- Step 2: Scoop about 2 tablespoons of dough and roll into small ovals. Press a whole almond into the top and flatten slightly so it sits flush. Arrange on a parchment-lined baking sheet and freeze for another 10 minutes.
- Step 3: Melt the dark chocolate with 1 teaspoon of coconut oil in 10-second increments in the microwave. Working quickly, dip each frozen date piece into the chocolate using a fork, letting excess drip off. Sprinkle toasted shredded coconut over the chocolate while it's wet.
- Step 4: Return the coated date candies to the refrigerator for 10-15 minutes until the chocolate hardens. Enjoy or store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
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Expert Tips
- Prevent Sticky Hands: The dough can be slightly sticky. Lightly wet your palms with water when rolling the date dough. The moisture prevents sticking without adding extra liquid to the recipe.
- The Perfect Chocolate Shell: Plain melted dark chocolate turns rock-hard in the freezer and shatters when you bite into it. Stir 1 teaspoon of coconut oil into the melted chocolate to create a shell that sets firm but stays slightly flexible for the perfect bite.
- Choosing the Right Dates: Medjool dates are ideal because of their higher invert sugar content and naturally soft, caramel-like texture. Deglet Noor dates can be used, but they are firmer, harder to pit, and lack the same delicious texture.
Date Candy Frequently Asked Questions
Yes, date candy made from whole Medjool dates offers natural fiber, potassium, and magnesium without refined sugars or processed ingredients. Each piece contains around 254 calories with heart-healthy fats from almonds and antioxidants from dark chocolate, making it a nutritious alternative to conventional candy bars.
Dates candy are candy-like treats made by blending Medjool dates into a dough base, shaping them into bite-sized pieces, and coating them with chocolate. They mimic the taste and texture of popular candy bars like Almond Joy or Snickers but use dates as the primary sweetener instead of sugar or corn syrup.
Frozen date candies get sweaty due to condensation; moisture from the air collects on the cold surface. To prevent this, thaw them gradually in the fridge, keep them in an airtight container, or serve chilled. A little surface moisture won't affect taste or texture, and you can gently pat them dry if needed.
Dates pair exceptionally well with chocolate, nuts (especially almonds, pistachios, and walnuts), coconut, sea salt, tahini, nut butters, warming spices like cinnamon and cardamom, coffee, vanilla, and citrus zest. Their natural caramel-like sweetness complements both rich and bright flavors.
Refined Sugar-Free Desserts I Love!
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📖 Recipe
Healthy Date Candy
Ingredients
- 12 Medjool Dates pitted
- 1 Cup Unsweetened Cocoa Powder
- ½ Cup Maple Syrup
- 1 Teaspoon Salt
- 10-15 Almonds
- 1 Cup Dark Chocolate Chips I use Hu or Lily's
- 1 Teaspoon Coconut Oil
- Shredded Coconut toasted
Instructions
- Remove pits from 12 Medjool dates and blend them in a food processor with 1 cup cocoa powder, ½ cup maple syrup, and 1 teaspoon salt. Pulse briefly, then blend continuously for 45-60 seconds until you have a thick, sticky dough that holds together like cookie dough. Let the dough chill for 10 minutes in the freezer to make shaping easier.
- Scoop about 2 tablespoons of dough and roll into small ovals. Press a whole almond into the top and flatten slightly so it sits flush. Arrange on a parchment-lined baking sheet and freeze for another 10 minutes.
- Melt the dark chocolate with 1 teaspoon of coconut oil in 10-second increments in the microwave. Working quickly, dip each frozen date piece into the chocolate using a fork, letting excess drip off. Sprinkle toasted shredded coconut over the chocolate while it's wet.
- Return the coated date candies to the refrigerator for 10-15 minutes until the chocolate hardens. Enjoy or store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Notes
- Prevent Sticky Hands: The dough can be slightly sticky. Lightly wet your palms with water when rolling the date dough. The moisture prevents sticking without adding extra liquid to the recipe.
- The Perfect Chocolate Shell: Plain melted dark chocolate turns rock-hard in the freezer and shatters when you bite into it. Stir 1 teaspoon of coconut oil into the melted chocolate to create a shell that sets firm but stays slightly flexible for the perfect bite.
- Choosing the Right Dates: Medjool dates are ideal because of their higher invert sugar content and naturally soft, caramel-like texture. Deglet Noor dates can be used, but they are firmer, harder to pit, and lack the same delicious texture.
Nutrition
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anna bear says
CRAVING THESE AND NEED THEM NOWW!!! So delectable.
Emmy Clinton says
Go make them now! I’m glad you loved them so much!