Sweet, simple and packed with nourishing ingredients, these Chocolate Dipped Dates make a delicious naturally sweet treat that’s perfect for sharing or enjoying as an afternoon energy boost. Soft Medjool dates are coated in rich dark chocolate before being finished with mineral-rich nettle seeds and fragrant flowering currant-infused sugar for a beautiful balance of flavours and textures.
For an extra functional twist, Hayley likes to add a little coconut oil along with Lion’s Mane and Turkey Tail mushroom tinctures to the melted chocolate, creating an indulgent snack with added botanical benefits. Whether served with a cup of tea, enjoyed after a walk or offered as part of a wild grazing board, these little bites prove that simple ingredients can be truly special. The recipe uses Medjool dates, dark chocolate (70–85% cocoa), dried nettle seeds, optional mushroom tincture, coconut oil and flowering currant-infused sugar.
Makes: Approximately 12–16 chocolate dipped dates (depending on quantity prepared)
Ingredients
- Medjool dates
- Dark chocolate (70–85% cocoa)
- Dried nettle seeds
- Coconut oil (optional)
- Lion’s Mane and Turkey Tail mushroom tinctures (optional)
- Flowering currant-infused sugar
Method
- Pit the dates if necessary.
- Melt the dark chocolate gently over a bain-marie or in short bursts in the microwave. If using, stir in a little coconut oil along with the Lion’s Mane and Turkey Tail mushroom tinctures.
- Dip each date halfway or fully into the melted chocolate.
- While the chocolate is still wet, sprinkle with dried nettle seeds and flowering currant-infused sugar.
- Place onto baking parchment and leave to set at room temperature, or refrigerate for 10–15 minutes until firm.