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Salted Dark Chocolate Raspberry Filled Dates

These chocolate-y bites are the perfect make ahead holiday dessert. The ultimate combo of salty, sweet, creamy and fruity!

Course Dessert
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Author Renata



  • 24 large Medjool dates pitted

For the filling:

  • 4 oz cream cheese or Neufchâtel
  • 1 tbsp organic raw agave nectar
  • 3 oz or 85g fresh raspberries mashed

For the chocolate coating:

  • 4 oz dark chocolate
  • 2 tbsp coconut oil
  • Kosher salt



  1. Add all filling ingredients to a small bowl and mix well.
  2. To each date, carefully find the slit used to remove the pit. Open the date up like a book and spoon in approx 1 tsp of the filling. Press the halves of the date together.
  3. Place filled dates onto a freezerproof dish and put in the freezer till the filling sets, approx 2-3 hours.
  4. Meanwhile, put chocolate and coconut oil in a small bowl. Melt in the microwave in 30 second increments, stirring well. Take care not to burn the chocolate. Stir till very smooth and no lumps remain.

  5. Place each date in the chocolate coating and spoon chocolate over the date to cover it entirely. Place date back on the freezerproof dish. Sprinkle with salt. Repeat with the other dates.
  6. Store dates in the freezer till ready to serve.

Recipe Notes

Notes: The chocolate coating will start to melt if left out of the freezer for too long.

   Also, Himalayan pink salt can be used instead of kosher salt.