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Medjool Date Chocolate Coins

medjool date chocolate coins
PREP: About 20 minutes, plus chilling time

Cash in on these bite-sized Medjool Date Chocolate Coins rolled in your favorite sprinkles.


  • 6 oz. Chocolate, rough chop
  • 1 cup Pitted Medjool Dates
  • ½ stick Butter, cubed
  • 2 Eggs, extra large
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • ½ cup Brown Sugar
  • ¼ cup Cocoa Powder
  • 1 teaspoon Salt
  • ½ cup Crystalized Sugar or Cookie Sprinkles, optional


  1. Melt chocolate in the top of a double boiler or microwave until just barely melted.
  2. Blend dates and chocolate together in food processor using several pulses and scraping down the sides until well blended. Some date pieces will remain.
  3. Add butter, eggs and vanilla. Blend well.
  4. In a small bowl mix dry ingredients well. Add to processor. Blend lightly until just barely blended.
  5. Turn dough onto a work surface and knead lightly to finish blending ingredients evenly.
  6. Form dough into two, 3-inch width tubes using the paper as a guide. Roll in crystalized sugar if desired. Wrap tightly with plastic wrap and freeze or refrigerate until firm. 15-30 minutes.
  7. Preheat oven to 350 degrees.
  8. With a sharp knife, make ¼ slices from dough roll. Place on a lined cookie sheet. Bake for 8 to 10 minutes.

 Store in airtight containers.  

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.