Pistachio Filled Dates

brown and green chocolate pistachio date bites on a metal baking sheet.

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!

Course Dessert

Cuisine American

Keyword dubai chocolate dates, pistachio dates, pistachio filled dates

Prep Time 10

Cook Time 1

Resting time 2

Total Time 2 11

Servings bites

Calories 161kcal

Author Maria Doss

Equipment

Mini Food processor

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

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.

Nutrition