Medjool Date Pecan Chocolate Truffles

Back to Recipes Yields 12 Truffles


12 Natural Delights Medjool dates, pitted

12 pecan halves

5 oz dark chocolate (70%), chopped

2.5 oz white chocolate, chopped


  1. Using a small paring knife, cut a slit into each Medjool date and remove the pit. Gently squeeze a Medjool date open and stuff the pecan half inside. Repeat with remaining pecan halves and Medjool dates.

  2. Using a double boiler, gently melt the chocolate and remove from heat once it’s melted. Be sure to keep any moisture, water or even steam away from the chocolate.

  3. Using a fork, dredge the stuffed dates through the chocolate and place onto a wire cooling-rack. Let cool completely.

  4. Place the melted white chocolate into a small piping bag. Drizzle the white chocolate decoratively back and forth over the chocolate dipped Medjool date. Let cool completely before serving.