These Pistachio Filled Dates, also called Dubai Chocolate Dates, are chewy, caramel-like dates stuffed with a creamy homemade pistachio filling and topped with rich dark chocolate. They’re simple to make and a healthier twist on the viral Dubai chocolate—No kataifi or tahini!
If you are looking for more healthier treats using dates, then try my almond joy stuffed dates or the chocolate dipped date caramels next!
A Quick Look at the Recipe
✅ Recipe Name: Pistachio Filled Dates
🕒 Ready In: 11 minutes plus chilling time
👪 Serves: 12 bites
🧑🍳 Main Ingredients: Medjool dates, pisatchios, chocolate and coconut oil
📖 Dietary Info: Gluten-free with vegan option
📌 Difficulty: Easy, almost no-cook recipe
Why you’ll love these pistachio filled dates?
If you love Dubai-style chocolate bars, you’re going to adore this healthier homemade version—and there’s no kataifi or tahini needed. I’ve taken all the rich, dreamy flavors inspired by Middle Eastern chocolate and turned them into the ultimate bite-sized treat. It’s every bit as indulgent, but even easier to make.
Think of it as a healthier, homemade take on viral date “Snickers” you’ve probably seen on social media—except here, the filling is a creamy pistachio blend made from scratch, which makes them even more decadent.
Best of all, they couldn’t be simpler. No baking, no complicated steps. Just a quick, make-ahead snack or dessert you can keep in the fridge for whenever a sweet craving hits.
- maria doss
Jump to:
These Pistachio Filled Dates—also known as Dubai Chocolate Dates—are chewy, caramel-like Medjool dates stuffed with a creamy homemade pistachio filling and topped with a layer of dark chocolate. It’s a simple, healthier twist on the viral Dubai chocolate trend.
I start by filling soft Medjool dates with a smooth pistachio cream, then dip or drizzle them with melted dark chocolate. To finish, I sprinkle over chopped pistachios for extra crunch, texture, and a pop of color.
I love the contrast of the deep brown dates and chocolate against the vibrant green pistachios—it makes them as pretty as they are delicious.
They store beautifully in the fridge, making them the perfect little better-for-you sweet treat to grab anytime.
Tips for Success
- Pistachios: Use raw, unsalted pistachios for the best flavor and a naturally creamy filling. Avoid pre-roasted or salted ones.
- Medjool dates: I prefer soft Medjool dates because they’re easy to flatten and large enough to hold plenty of pistachio cream. That said, Noor dates also work well if that’s what you have on hand.
- Storage: Store in an airtight container in the fridge for up to 2 weeks—they’re perfect for keeping a ready-to-go sweet treat on hand.
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More sweet treats using dates:
Pistachio Filled Dates
Equipment
Ingredients
- 12 large Medjool dates
- 1 cup raw pistachios
- 3 tablespoons sugar
- 3 tablespoons melted coconut oil divided
- ⅛ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- chopped pistachios for topping
Instructions
- Flatten dates. Using a small knife, score one side of each date, remove the pits, and gently open them up. Arrange the dates in a single layer on a parchment-lined baking sheet, leaving about 1–2 inches of space between each one.Place another sheet of parchment paper on top, then use the bottom of a measuring cup or drinking glass to gently press down on each date until flattened. Gently peel off the top parchment.
- Make pistachio cream. Add the pistachios, sugar, salt, and 2 tablespoons of coconut oil to a small food processor. (Warm the coconut oil in the microwave until melted and hot). Process until the mixture is finely ground and creamy.
- Melt the chocolate. Add the chocolate chips and the remaining 1 tablespoon of coconut oil to a small microwave-safe bowl. Microwave for 40–60 seconds, stirring every 20 seconds, until the chocolate is completely melted and smooth.
- Assemble. Spread about 1–2 tablespoons of pistachio cream over each flattened date. Spoon or drizzle the melted chocolate on top—I like to cover only the top, so the pistachio filling remains visible on the sides for a beautiful color contrast.Finish with a sprinkle of chopped pistachios and a pinch of flaky sea salt.
- Chill and serve. Place the pan in the refrigerator for at least 2 hours, or until the chocolate is fully set. Store the dates in the fridge until ready to serve.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make?
👉 If you are looking for Medjool dates recipes, then try my no bake date and nut bars or the date and walnut cake.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
